Today's recipe is contributed by Kristi Cox, HSC's Special Events and Training Coordinator. Her recipe is a take on traditional pizza, but instead of piling toppings high on dough, she uses a portabella mushroom cap.
Portabellas are a large, hearty mushroom that can withstand the heat of a broiler or grill and their earthy flavors make them a great stand-in for meat. Have you ever had a portabella burger? Delicious!
Kristi piles her portabellas high with veggies like spinach, onions and peppers and you can top yours with your favorite toppings too. This recipe is really great for a quick weeknight meal and allows everyone in the family to create their own personal pizzas!
Prep time: 10 minutes Cook time: 10-12 minutes Serves: 3-4
- 8 Portabella mushrooms
- 2 cups pizza sauce (or pasta sauce, I use Paul Newman’s Sockarooni)
- Shredded mozzarella cheese
- 1/3 cup of each: red, green, orange pepper, diced
- 1/3 cup sweet onion, diced
- 1 cup sautéed fresh spinach
- 1 tsp red pepper flakes (optional)
Preheat oven by setting the broiler on low. Take a baking sheet and cover with a silicone non-stick baking mat or parchment paper for easy clean up. Remove stems of Portabellas and gently rub Portabellas with a wet cloth to clean. Place Portabellas ‘belly’ side up on the baking sheet. Spoon about 2 tablespoons of pizza sauce into each Portabella. Grab a cutting board and knife and chop the onion and pepper and then sprinkle onto Portabellas. Next, add the sautéed spinach. (Add as much as you like!) Top with mozzarella cheese. Finally, shake on some red pepper flakes. Broil in the oven on the lowest temperature setting on the middle rack for about 10-12 minutes, watching closely as broiler temperatures vary. Serve immediately and enjoy!