Saturday, March 23, 2013

Portobello Pizza

Since going Paleo and eliminating grains from our diet, one of the things I missed most was pizza. OK, dairy isn't strictly Paleo, but it's borderline acceptable, and everything else on it is good.


As many large Portobello mushrooms as you would like pizzas with stems & gills removed. I usually figure on two per person. Choose large, deep mushrooms that will hold more stuff.

Sauce – I use Bertolli Organic Olive Oil, Basil, & Garlic. There’s always a lot left over from a new jar, but there are lots of uses for this stuff.

Your favorite pizza toppings – shredded mozzarella, chopped pepperoni, olives, onions, peppers, whatever. If you want to use sausage (which I did in the picture) you should pre-cook it or you will have possibly undercooked pork and definitely way too much grease dripping off your pizza. I don’t measure the ingredients, just kinda eyeball the mushrooms I have and make enough topping mix to fill them. If you make a bit too much, it goes well on a salad and should keep in the fridge for a few days.

Extra Virgin Olive Oil

To make:

Mix together the toppings in a mixing bowl. Add a little olive oil to give them a bit of cohesion.

Line the mushroom caps with sauce and pile on the ingredients as high as they’ll go and still hold together. As the cheese melts they will shrink down.

Bake on a rack at 350 for about fifteen minutes – the cheese should be melted and slightly browned, and the mushrooms should be tender. We have a toaster oven with a pan that goes beneath the rack to catch any drippings and it works very well, but a rack inside a baking pan will do if you’re using a standard oven. If you don’t have a rack these can be done in a baking pan, but you might want to bake the mushrooms by themselves for a few minutes to dry them out before stuffing them.

Here's the result, less one bite which I took before remembering that I really should take a picture if I'm going to post this!

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