Portobello “pizza”

I love portobello mushrooms. Besides being one of my favorite foods and full of rich meatiness, portobello caps are the perfect serving size for one person. They are versatile and easy to prepare.

As I was looking through recipes and what food I had, it dawned on me: I’ll make portobello “pizzas”! I love things like this because they are customizable so it works well with what food is on hand and each person can make it they way he or she wants. One of my favorite meals as a child was when my mom would set out pita bread and pizza toppings and everyone could make an individual pizza. Somehow my brother and I always seemed to make designs with our toppings. My mom would put them into the oven, turn on the light, and my brother and I would stare as our food was being cooked. It was fun to “help cook” our own food.

For my pizza, I put some oil on the mushroom caps and put them in the toaster oven to bake at 350° for a little less than 10 minutes, just to get it cooked through a little.

While that was going, I cut some white onion into strips and sautéed it in olive oil on medium-low heat until it was done to my liking, about 15 minutes.

Meanwhile, I made arugula pesto in my food processor.

When everything was ready, I topped the mushroom caps with some pesto and onions, then placed a slice of smoked Gouda cheese on top and broiled it in my toaster oven for about ten minutes.

With some apple slices on the side, I had a really easy single-portion meal.

Any of these toppings could be substituted as desired. Don’t like arugula pesto? Use basil pesto or tomato sauce. Also good would be sun-dried tomatoes, olives, roasted red pepper or artichokes, to name a few things.

4 thoughts on “Portobello “pizza”

  1. Pingback: Baked Portobello Parmesan | Words from a visual journalist

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