“Warm, enticing scents were floating down, basil and oregano and tomato. It made Wes long for something, something he couldn’t place. A happy childhood, a home.”
Sarah Addison Allen, Lost Lake
If you’re eating low carb and missing pizza, these portobello “pizzas” will satisfy your craving totally. Easily customizable with whatever toppings you love, these mini pizzas are easy to make to order. Bursting with oozey gooey melted cheese, they are mouth-watering with the enticing aroma of baking pizza filling the kitchen.
I found it best to pre cook the portobellos for 5 minutes before filling them as the cheese tends to run out before the mushrooms are done. Preheat the oven to 375F. Line your pan with foil or parchment paper. Brush a bit of oil on the bottom of each mushroom cap and bake for 5 minutes. I used an olive oil infused with garlic for another layer of flavor. If your mushrooms produce any moisture, drain it off. Spread about 2 tablespoons of marinara inside each cap. You want the inside coated with sauce. Bigger caps will need a bit more, smaller caps, a little less. Sprinkle with dried oregano or Italian spice mix. Fill each cap with shredded mozzarella cheese. Add your desired toppings. Ours had sausage, broccoli, red onion and black olives. Bake an additonal 15 minutes at 375F until the cheese is bubbly. Top with some fresh chopped basil and mangia! You won’t miss the crust, promise!
Note: If you are in the Pocono region of Pennsylvania or near the Delaware Water Gap, check out Fretta’s in Milford, PA for the most amazing house made sausage. They have been family owned and operated for more than a 100 years! We always stock up and freeze their sausage when we can stop in. It is absolutely amazing and made fresh daily. Our pizzas featured Fretta’s mushroom-marsala sausage. My personal favorite is their broccoli rabe.