These Portobello pizzas don’t only look good, but are delicious . Topped with fresh grated Parmesan and drizzle of balsamic. Prepare to devour them.
4 large whole portobello mushroom caps, wiped clean
1 cup no-cook pizza sauce (or healthy store-bought pizza sauce)
2 cups baby arugula leaves
¼ cup goat cheese crumbles (or mozzarella cheese)
¼ cup portobello stems, sliced
¼ cup onion, finely chopped
12 cherry tomatoes, sliced
fresh basil leaves
freshly grated parmesan, for topping
balsamic vinegar (optional
Step 1: Preheat oven to 400°F.
Step 2 : Cut stem off each portobello mushroom cap and remove the gills using a spoon. Save the stems that aren’t woody and discard the gills.
Step 3: Lie the caps stem side up on a baking sheet.
Step 4: Fill the center of each mushroom with a quarter of the arugula, ¼ cup of the pizza sauce and 1 tablespoon of goat cheese. Then place 1 tablespoon onion, 1 tablespoon of portobello stems, a quarter of the sliced cherry tomatoes and couple fresh basil leaves on top of each.
Step 5: Bake for 15-20 minutes. Remove from the oven, sprinkle on a little freshly grated Parmesan cheese, top with fresh basil, drizzle with balsamic vinegar and serve.