Sunday, February 26, 2012

Portobello Mushroom Pizzas

 I love pizza.


But, before we get to the pizza, there's some bad news news:  I had a cookie disaster the other night.

As a way of justifying it (to myself, at least), let me first say that it seems that every time I do have a baking mishap, it is epically disastrous:  once I made a chocolate birthday cake in two pans instead of three and practically set my oven on fire when they overflowed and started baking on the bottom of the oven.  Another time, I made Italian Cream Cake and forgot to add the flour (in my defense, it does have a lot of eggs, so you wouldn't have necessarily noticed I forgot the flour until it came out of the oven looking like Italian Cream Custard).

Unfortunately, this time was no exception to the baking-disaster rule, as some cookies were burnt and some were dropped on the floor (yes, I used passive voice there to deflect a little blame from myself.... it was entirely my fault on both accounts, though).  While I can get over the dropping-the-cookies-on-the-floor incident, burning those cookies is going to haunt me indefinitely.  Even more so because they were important cookies.  And I had witnesses.

Oh, well.  I will redeem myself some point soon, hopefully.  In the meantime, I bring you these non-burned and absolutely delicious portobello mushroom pizzas.  And, in terms of making it a single serving, don't worry:  you can easily buy just two mushrooms in the produce section of the grocery store.



Adapted from this recipe

Ingredients
2 large portobello mushroom caps
1 tablespoon olive oil
garlic salt
handful of baby spinach leaves
4 tablespoons-ish of pasta or pizza sauce (you can save the rest, refrigerate it, and use it throughout the week)

½ cup shredded mozzarella (or your favorite cheese... and feel free to use more cheese than listed!)
Italian seasoning


Instructions
  1. Clean the mushroom caps, and remove the stems.
  2. Lay the caps out in a casserole dish (I used a 8x8, but you could easily use a 9x13).
  3. (Optional) In a small bowl, combine the olive oil with a shake of the garlic salt.  Brush this mixture onto the top and bottom of the mushroom caps using a pastry brush.
  4. Assemble the pizzas:  Spread spinach onto each cap.  Cover with pasta sauce, and, top with the mozzarella.  Sprinkle on a little Italian seasoning and/or garlic salt.
  5. Bake at 350 for about 15 to 20 minutes, or until the cheese is melted and the mushrooms look cooked through. 

3 comments :

  1. We made these for dinner tonight - delicious!

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  2. I substituted the Spinach for Pepperoni and they were awesome!

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  3. Wait the dough is the portobello mushroom? How awesome!! This looks delicious.

    ReplyDelete