Portobello Mushroom Pizza: Easy, Irresistible Comfort

Stav Kogan

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Servings: 4 servings

Calories: 251

4 large Portobello mushrooms (about 12 oz / 340g total), stems removed
0.25 cup (2 fl oz / 60g) olive oil
1 tsp (0.1 oz / 5g) minced garlic
1 medium tomato (about 5 oz / 140g), cut into 4 slices
2 tsp (0.1 oz / 3g) chopped fresh basil
1 cup (4 oz / 113g) shredded mozzarella cheese
Clean gently: Mushrooms act like sponges and absorb liquid quickly. Instead of rinsing them under water, use a damp paper towel to gently wipe away any dirt. This is the secret to ensuring your Portobello Mushroom Pizza doesn't turn out soggy!
Scrape the gills: While entirely optional, using a spoon to gently scrape out the dark gills from the underside of the caps can help reduce excess moisture and create a deeper pocket for your cheese and tomato.
Watch the broiler: Oven broilers can go from a perfect melt to burnt in a matter of seconds. Keep a very close eye on your pizza during the final minute of cooking.
Customize your toppings: Treat these mushroom caps just like a traditional pizza crust! Feel free to add a pinch of red pepper flakes for heat, or top them with pepperoni, cooked sausage, or sliced black olives before the final broil.

Preheat the oven to broil.
Line a baking sheet with aluminum foil and set aside.
In a small bowl, toss the mushroom caps with the olive oil until well coated. Use your fingertips to rub the oil in without breaking the mushrooms.
Place the mushrooms on the baking sheet gill-side down and broil the mushrooms until they are tender on the tops, about 2 minutes.
Flip the mushrooms over and broil 1 minute more.
Take the baking sheet out and spread the minced garlic evenly over the gill side of each mushroom.
Top each cap with a single tomato slice, sprinkle with the fresh basil, and finish by piling the shredded mozzarella cheese on top. Broil the mushrooms again until the cheese is beautifully melted and bubbly, about 1 minute.
Serve immediately.

Calories: 251kcalProtein: 14gFat: 20g

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