Iâ€™m always thinking of ways to eat pizza in an unconventional way. Today the base is a Portobello mushroom. Mushrooms have a dense, meaty texture that does well to replace meat in sandwiches as well as the crust in a pizza. It also holds the pizza toppings in a clean and convenient way. Enjoy!
Pizza made to glow:
Mushrooms: are low in carbohydrates and sodium, are an excellent source of cancer-fighting selenium, reduce blood pressure and risk of stroke, are a good source of B-vitamins, contain tryptophan, which is essential to create vitamin B-3 and helps control sleep pattern and mood swings, help to prevent breast cancer and contain a high amount of antioxidant L-ergothioneine, which is important in protecting from UV and radiation as well as contributing to the liverâ€™s detoxification abilities.
Keywords: bake side pizza vegetarian portobello mozzarella tomato oregano pizza
Ingredients (2 pizzas)
- 2 Portobello mushrooms
- 1 tablespoon extra-virgin olive oil
- Dash of salt and pepper
- 1/2 teaspoon dried oregano
- 2 slices tomato
- 4 ounces shredded mozzarella
- Handful of fresh basil leaves
Shred the mozzarella and slice the tomato slices.
Clean the tops of the Portobello mushrooms with a wet washcloth. Remove the stem and place them top down in medium saucepan coated with 1/2 tablespoon olive oil over medium heat. Season with salt. Cook until the mushrooms begin to soften. Top each with a slice of tomato and season with oregano.
Place on a greased baking dish and top with mozzarella.
Place in the oven for 8 minutes at 400 degrees Fahrenheit. Broil for an extra minute on high to brown the cheese. Serve with a garnish of fresh basil.
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