aka, “Brad’s first time cooking in 8 weeks”. It was SO NICE to have him back in the kitchen! We had to do a lot of maneuvering for him to get semi-comfortable, and he had to take a break halfway through, but overall he made one of the best versions yet of portabello mushroom “pizzas”. These are mainly carb-free, super tasty, and pretty simple, too. Portabello mushroom caps make a great alternative base for recipes in which you’d otherwise use something with carbs, like a crust.
PORTABELLO MUSHROOM “PIZZAS” – serves 2-5
– 5 portabello mushroom caps, rinsed and dried
– 1/4 c. EVOO
– 1/4 tsp. garlic powder
– 1/4 tsp. kosher salt
– 1/4 tsp. freshly ground black pepper
– 1 1/4 c. your favorite pasta sauce
– 2 c. shredded mozzarella cheese
– toppings: cooked sausage, cooked turkey pepperoni, etc.
1. Preheat oven to 400.
2. Wash the mushroom caps and pat dry. The best way to clean them is to wet a paper towel and clean each mushroom cap individually. That way, the mushrooms won’t retain the water they would if you cleaned them under a faucet.
3. Place the washed mushroom caps on a baking sheet lined with foil, for easier cleanup. Combine the EVOO, garlic powder, salt and pepper in a small bowl, and brush the mixture all over the mushroom caps.
4. Bake the mushroom caps at 400 for approx. 5 minutes.
5. Remove from the oven, and add approx. 1/4 c. spaghetti sauce to each mushroom cap. Top with cooked toppings – we used both cooked sausage and turkey pepperoni, and approx. 1/3 c. shredded cheese.