Whole Foods: Stuffed Portabella Pizzas
I’ve never been a huge fan of mushrooms (despite the pun about them being “fun guys” – sorry I had to!) However, as I’ve matured so have my taste buds. I now rather enjoy them as a pizza topping, stir-fry ingredient, or in homemade cream of mushroom soup. But I’ll admit that letting them take the place of my beloved pizza crust was still a significant leap. However, I’d seen several drool-worthy pictures on Pinterest, and was convinced to try them. So I invited over some mushroom loving friends (just in case I chickened out) and whipped them up.
The verdict: mushrooms make a great replacement crust because of their rich, meaty flavor. I was really impressed by how well the mushrooms carried the flavor of the pizza and my favorite toppings (peppers and onions). I was so glad I stretched myself, and look forward to enjoying more portabellas in the future. My husband is not typically a fan of vegetarian meals, but he commented on how filling and satisfying these pizzas are. Of course the mushroom lovers gobbled them up, but if my hubby and I enjoyed them with our particular preferences then you know they are good.
A couple notes on variations – first, these are obviously a wonderful gluten free and vegetarian option. You can also play around with different cheeses and toppings according to your tastes. You could even try mini portabellas and make them appetizers instead of a meal. Have fun with it! And finally, I realized that these would also be great on the grill instead of under the broiler, weather permitting. If you make any grand discoveries as you experiment, please share in the comments!
Stuffed Portabella Pizzas
Author/Source:
This simple ingredient list yields surprising results.
Kim @ Onceamonthmom.com
Ingredients:
- 8 whole portabella mushrooms
- 1 cup prepared Pizza Sauce
- 2 cups shredded mozzarella cheese
- 1 cup bell peppers, diced
- .33 cup onion, diced
- 3 basil leaves, finely chopped
- 1 teaspoon crushed red pepper flakes
Directions:
Remove mushroom stems and discard. Wipe mushrooms with a clean damp cloth to wash. Place mushrooms top down in baking pans. Spoon 2 tablespoons of pizza sauce into each mushroom. Top with .25 cups mozzarella cheese. Sprinkle peppers and onions evenly over each “pizza.” Season “pizzas” with basil leaves and red pepper. Place baking pans on the middle rack and broil for 10-15 minutes. Watch carefully as broiler temperatures vary.
Freezing Directions:
Freeze pizzas in 13 x 9 foil pan covered with foil BEFORE baking. TO SERVE: DO NOT thaw pizzas. Bake from frozen as directed above. They may require a few extra minutes of cooking.
Servings: 8 pizzas
**Make it Paleo – Don’t add the cheese
**conversion chart image provided by Erik Spiekermann
This Post will be linked at:
- Full Plate Thursday at Miz Helen’s Country Cottage
- These Chicks Cooked Weekly Recipe Collection at This Chick Cooks
- Pennywise Platter at The Nourishing Gormet
- Simple Lives Thursday at GNOWFGLINS
I love mushrooms. I did try to make grilled portabella sandwiches one time. The portabellas were too juicy. Do you have any advice for me? Did I overcook or undercook? How do you know when they are done? I really want to love this recipe but I afraid to try it. I would appreciate as much advice as you are willing to give. Thanks.
If you love mushrooms, I’d say go for it! As for knowing when they’re done, just turn your oven light on and watch them. There is a pretty big variance between broiler temperatures which makes it hard to give you a more exact time. Also, keep in mind that mushrooms like to suck up moisture. You should only wipe them clean with a damp towel, not submerge them in water to wash them.
Portabella is my weakness no matter what, so of course this Portabella Pizza looks just wonderful to me! Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Just bought some because they were on super sale at our local store. Will be buying more just for this!!
Have you frozen these yet? I have not had luck freezing mushrooms this way, they get too soggy out of the freezer so I haven’t tried it. I’m looking for more recipes to freeze for when the baby comes though, so if you had luck with these after they were frozen let me know!!!! :-)
If you prefer the texture of fresh mushrooms to frozen, you can always prep the other ingredients and freeze them (i.e. chop veggies, shred cheese, make sauce). Then assemble them on a fresh mushroom on cooking day. It is an easy enough meal.
I made these the other day for lunch. They were delicious and weigh watchers friendly.
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