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Sheet Pan Meal: Portabello Pizzas... all the flavors without the 'crust'!

Sheet Pan Meal: Portabello Pizzas... all the flavors without the 'crust'!

Susan Maria Leach  /  6/6/2019  /  Facebook  /  Twitter  / 

Holy moly, this is delicious! It has the pizza flavors I love and a nice chew. This recipe is right where healthy and delicious collide... try it!

I like mine Margarita style with mozzarella, tomatoes, shaved onion and basil - Ty likes his topped with diced pepperoni! Really delicious with the flavors of pizza.

Ingredients

  • 2 garlic cloves, sliced
  • 1 tablespoon olive oil
  • 2 Portobello mushrooms - stems removed and dark gills scraped clean using a spoon
  • 1/4 cup pasta sauce - use one without added sugar such as Gia Russa or Mario Batali
  • 1/2 cup freshly shredded mozzarella, provolone and/or Parmesan
  • Sliced grape tomatoes
  • Fresh or dried oregano
  • Sliced red onion - optional
  • Sea salt and freshly ground black pepper
  • Chopped basil leaves

Instructions

  • Preheat broiler to 500 degrees.
  • Sauté garlic in olive oil in a large skillet until golden. Remove garlic to plate and set aside.
  • Sauté mushroom caps smooth side down in the garlic olive oil, until lightly browned, 2 to 3 minutes. Liquid will pool in the cap when almost done.
  • Turn and cook until mushroom is softened and liquid has evaporated, 1 to 2 additional minutes.
  • Transfer to sheet pan, dry with paper towel. Smear with pasta sauce, 'lightly' top with cheese combination, reserved toasted garlic, tomatoes and onion.
  • Season with oregano, salt and pepper.
  • Broil until cheese is melted, bubbling and golden, 3 to 4 minutes.
  • Add chopped basil.

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