I’ve been in a cooking mood lately. Probably because it’s rained every day for the last 3 days and that usually gives off the “stay in the warm house and make things” vibe.
Let me break something to you: I don’t like pizza. In fact, it is one food I could honestly care less about [*****unless it is mashed potato bacon pizza from a place near me at home. exception to the general rule]. I guess this probably makes me un-American or something (..the irony) but I’m just not a fan. I like the sauce, cheese and toppings part and the crust but I would prefer them separately. Give me some sauce and cheese on a plate with a side of crust, yea, I’d probably enjoy that.
The big portobello mushrooms called to me at the grocery store the other night and the first thing I thought to do with them was make them into pizzas. In my head I figured it could be eaten like one: sliced and bitten in to, I was wrong though. This one needs a knife and a fork.
(The first night I put some chicken sausage on top of the mushroom and the second served some chicken up on the side for some protein)
Portobello Pizza (Makes 1):
1 portobello mushroom
About 3/4 cup of chopped frozen spinach (could use fresh too)
1/4 cup tomato sauce
1/4 cup mozzarella cheese
Protein/Extra toppings of choice–cook ahead of time
Preheat oven to 350 degrees.
Wash your portobello and pull out any remaining stem.
Put in a baking dish (important: juices will run out) and top with spinach, then sauce.
Bake for 20 minutes.
Remove from oven and top with cheese and your choice of toppings.
Bake for another 10-5 minutes or until cheese is melty and mushroom is soft.
If you want, sprinkle with your normal pizza toppings, plate it up and enjoy!