Portobello Mushroom Pizzas

Mushrooms are a personal favorite of mine and even though the regular pies don't add as much of this ingredient, they still make the dish delicious. In today's recipe is a mushroom filled pie from Life as a Strawberry called Portobello Mushroom Pizza.

4 large portobello mushroom caps
3 Tbsp. extra virgin olive oil
1/2 cup cherry tomatoes, sliced (or 1 large sliced tomato)
2 cups shredded mozzarella (fresh if you can find it!)
1/2 cup fresh basil, chopped, plus extra for garnish
salt and pepper to taste

1. Here’s a trick I learned to prevent sogginess! It’s super. Form 4 small foil rings (like this:)

Portobello Mushroom Pizzas
Then place them on a cookie sheet and put mushroom caps on top, like so:
The foil rings will help the mushrooms roast more evenly, and they won’t be sitting in their own juices so they won’t get soggy on the bottom! I learned this as a trick for roasting beets, but I love it for large mushrooms as well.
2. Drizzle portobello caps with olive oil and sprinkle with salt and pepper.
3. Sprinkle a handful of mozzarella onto each mushroom cap, then top with a few slices of tomato and a sprinkling of basil. Then finish with another handful of mozzarella. (YAY CHEESE!)
4. Bake at 375 for 20-25 minutes, until mushrooms have softened and cheese has melted. Garnish with more basil and serve immediately.
Posted by Diane Araga, on July 20, 2013 at 8:00 AM