Roasted Portobello Mushroom Pizzas

It seems like we live in the age of ‘dietary restrictions.’ Gluten-free, vegetarian vegan, pescatarian, raw organic……… the list goes on. I believe in enjoying a bit of everything in moderation, but since I have friends that eat with some of these restrictions, I try to come up with a few meals that they can enjoy too. These delicious and hearty Portobello mushroom pizzas are easy to make and friendly to those abiding by a gluten-free and vegetarian diet. Don’t worry.. I’m not about to give up bacon, beer, and boozy cupcakes, but its okay to try something different now and then! 😉

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Ingredients:

4 large Portobello mushrooms

2 Tbs olive oil

¼ cup pizza sauce (for an easy homemade version check out my Five Minute Red Sauce!)

¼ cup shredded mozzarella

Cherry tomatoes, halved

Basil, roughly chopped

Salt and pepper to taste

Preheat oven to 400 degrees F (204 degrees C) and line a baking sheet with foil (optional for less mess).

(1.) Rinse mushrooms and pat dry with a paper towel. Twist stem back and forth to remove and use a spoon to scrape the ‘gills’ from the underside of the caps. (2.) Brush the entire mushroom caps with olive oil and place on prepared baking sheet, cap side down. (3. & 4.) Spread pizza sauce onto mushrooms, add a sprinkle of shredded cheese, and top with tomatoes and basil. Add a bit more shredded cheese if you like and season with salt and pepper.

Place in the oven to bake for 15-20 minutes or until cheese is melted and bubbly. Serve right away!

And to show you proof that I’m not going gluten-free.. I washed mine down with a delicious brew! 😉

Enjoy!