An icon to me, anyway, presented here in humble form.
When I first started consciously reducing my meat consumption, portobella mushrooms became a staple. We’ve always grilled a lot and I found portobellas to be a hearty sub for steak, burgers and one day, about 10 years ago, I added leftover marinara, fresh herbs and greens from my garden and vegan cheese and the rest is history. The Portobella Pizza made me happy while my friends were munching their animal based bbq…and it made me feel like I was in on the best secret ever. My poor husband and friends were missing out!
To this day, these kingly shrooms are a staple for me. The beauty of the pizza version is that no recipe is necessary, no matter how clumsy you are in the kitchen.
Just clean off the mushroom, brush on some oil then top as you would a pizza. You can remove the gills if you want, but I leave them in. Grill or bake at 350 until the mushroom is tender and cheese melted – usually 15-25 minutes. Make sure the grill isn’t too hot, or you’ll end up with a charred mushroom – btdt.
I love to top them with fresh chard, basil and oregano from my garden, thinly sliced onion and kalamata olives. In season, I’ll add a slice of fresh tomato, too. Tonight’s version was marinara, Tofurky pepperoni, Daiya mozzarella, orange pepper, nutritional yeast, and dried basil and oregano. I added the pepperoni in a compromise with my son who isn’t a huge mushroom fan.
How do you like your Portobella Pizzas?