You’re craving pizza; it happens at least once every week (if not once every day).
For practical reasons, you decide to not order the usual from the Pizza Hut down the street – if only to give the delivery guy, Pete, a rest because he’s on a first name basis with you now. But seriously, you still want pizza, don’t you?
Not to worry, there’s a point to making you think about pizza: I have a low cost, low carb alternative. Stuff your portobellos, and you’re back in business, not thinking of that greasy pie you wanted before. It’s really a trick, though. Eat vegetables, and call it pizza.
Everyone knows how much I love baking and eating bread. I’ve spent countless hours making the perfect pizza crust (find the recipe -> here), but everyone’s going on about how cutting back on the carbs is only going to help in health and weight loss goals. While I’m not willing to give up the treasure that is pasta, I am willing to compromise on pizza. Using portobello mushrooms as a base was an incredible idea that I can’t, in good conscience, take credit for.
So many talented bloggers inspired me with their spins on stuffed portobellos- using goat cheese, spinach, tomatoes, cous cous, wild rice and so much more. This recipe was created as an amalgamation of their unique tips and tricks. Life as a Strawberry taught me the aluminum ring trick that you’ll read about later. It kept the mushrooms moist, and A Food Centric Life taught me a very necessary trick to bring out the rich flavour in portobello mushrooms; to broil the mushrooms before adding toppings.
Another healthy dinner option for all my vegetarian friends, yahoo! Below, you’ll see an unbaked version of the pizza stuffed to the brim with all the delicious vegetables I chose. Of course, you can use vegetables you’d chose for a regular pizza; sun dried tomatoes, black olives, onions etc.
The process was as follows:
Step 1: Wash and scrape the gills of the mushroom carefully
Step 2: Wash after scraping all the gills off and snap the stem of the mushroom off
Step 3: Fashion two aluminum rings and place them on the baking tray
Step 4: Place the mushroom caps on the aluminum rings and brush with olive oil mixture
Step 5: Stuff each mushroom with the toppings of your choice
Step 6: Bake!
- 2 portobello mushrooms
- 1 tablespoon olive oil
- 1 teaspoon freshly squeezed lemon juice
- ¼ teaspoon chili powder or cayenne pepper
- 2 tablespoons of pureed, crushed tomatoes
- 1/4 teaspoon salt
- ½ teaspoon pepper, plus extra to garnish
- ¼ teaspoon Montreal chicken spice (optional)
- ¼ cup grated cheese (I used cheddar and mozzarella)
- 5 pitted olives, diced
- ½ roasted red pepper diced
- cilantro, to garnish
- Preheat your oven to low broil
- Wash each portobello mushroom well by wiping with a wet paper towel
- Using a teaspoon, scrape inside "gills" out carefully, and cut stem of mushroom. Dice the stem, and set aside
- Fashion a ring of aluminum foil as a pedestal for the mushroom caps to sit on as shown in photos above, and place each mushroom on the aluminum throne
- In a small bowl, mix together lemon juice, olive oil, and a pinch of salt
- Using a pastry brush, brush each mushroom cap liberally with olive oil mixture inside and out and place on top of the baking tray while on aluminum ring
- Broil in preheated oven for 4 minutes
- While mushrooms are in the oven, mix together pureed tomato, chili powder and Montreal chicken spice in a separate small bowl
- Take out the mushroom caps from the oven and preheat your oven to 375 degrees (bake)
- Divide the tomato sauce between the two mushroom caps and spread with a spoon along the base (just as you would a pizza)
- Sprinkle ¼ of the cheese on each mushroom cap, and add rest of toppings and cheese as desired
- Top with ground pepper and cilantro (if using)
- Bake in preheated oven for 12-14 minutes, or until cheese melts