Mushroom Pizzas
Prep time:
5 minutes
Prep notes:
Super quick and easy. The perfect after-work "I'm too tired to cook" meal.
Cooking time:
10 minutes
Yields:
2 people (or more as an appetizer)
Ingredients:
2 medium to large portabella mushroom caps
or 24 baby Bella, crimini, or button mushrooms
Tomato sauce
chopped vegetable of choice
Daiya or Cashew cheese
Herbs and Spices
Prep time:
5 minutes
Prep notes:
Super quick and easy. The perfect after-work "I'm too tired to cook" meal.
Cooking time:
10 minutes
Yields:
2 people (or more as an appetizer)
Ingredients:
2 medium to large portabella mushroom caps
or 24 baby Bella, crimini, or button mushrooms
Tomato sauce
chopped vegetable of choice
Daiya or Cashew cheese
Herbs and Spices
Directions:
Pre-heat oven to 375 degrees. Remove the stems and any dirt from your portobello caps. Place on a cookie sheet and lightly drizzle with extra virgin olive oil. Heat for no more than 5 minutes.
In the meantime, slice, dice, and chop your toppings. Bell pepper and onion work great, but I can't wait to try broccoli or artichoke hearts and olives. Arrange sauce, toppings, and cheese and place back into the oven until the cheese has melted.
And voila! You have a quick, satisfying, and nutritious meal in minutes!
Pre-heat oven to 375 degrees. Remove the stems and any dirt from your portobello caps. Place on a cookie sheet and lightly drizzle with extra virgin olive oil. Heat for no more than 5 minutes.
In the meantime, slice, dice, and chop your toppings. Bell pepper and onion work great, but I can't wait to try broccoli or artichoke hearts and olives. Arrange sauce, toppings, and cheese and place back into the oven until the cheese has melted.
And voila! You have a quick, satisfying, and nutritious meal in minutes!
Notes:
You can also sautee toppings before placing them onto the mushroom caps (recommended for asparagus and other tough veggies).
A little breadcrumb added on top is a nice touch if making as an appetizer. Your omnivore friends will be delighted with this recipe!
You can also sautee toppings before placing them onto the mushroom caps (recommended for asparagus and other tough veggies).
A little breadcrumb added on top is a nice touch if making as an appetizer. Your omnivore friends will be delighted with this recipe!
