Portobello mushroom pizzas have long been a fallback dinner option for Zach and me: they demand little and have spaghetti sauce in them. We used to follow a recipe, but the site yields only a “Not Found” now. Luckily, it’s not hard to remember what to do after making it a few times–there’s practically no measuring, so that helps.
- portobello mushrooms, 1-2 per person
- olive oil
- spaghetti sauce
- mozzarella cheese
- herbs (optional)
What to do:
- Preheat oven to, let’s say, 375ºF.
- Wash mushrooms.
- Over a baking sheet, pour/rub a little olive oil onto the cap of each mushroom, and, placing the mushrooms belly-up on the baking sheet, drizzle some olive oil onto its exposed underside.
- Cook for 17 minutes.
- Take mushrooms out of the oven and soak up or pour out some of the excess fluid that has accumulated. Be careful, though, because they’re hot. You may or may not have to let the mushrooms cool first, depending on your fortitude and the cleverness of your drying method.
- Fill the mushroom with spaghetti sauce and top with cheese (and herbs).
- Cook for 10 minutes.
Although I get tired of eating mushrooms sometimes, I love this recipe. I love spaghetti sauce, cheese, and herbs (for proof, take a peek into my “Food” category). I love not chopping and not measuring. So there you have it.