Portobello Mushroom Pizza
This is a great easy dish to prepare for lunch or lite supper inspired by my daughter Danielle. She recently found out that she has a bad allergy to wheat. So this is one of the first thing she made to appease her love for pizza and avoid the wheat in the crust.
I hope you enjoy it as much as we do.
Remember, life is as sweet as you make it.
Oven Temperature: 350ºF
Chef’s knife & Cutting Board if you are using fresh tomatoes
Mushroom Brush or Paper Towel
2 nice size Portobello mushrooms about 3 to 4 inches in diameter
1 fresh tomato (chopped finely) or tomato sauce
1 small clove of garlic (crushed chopped finely)
Pecorino Romano or Parmesan cheese for grating
Fresh or dried Oregano
Salt & pepper
Whatever else you would like to top it off with
Clean your mushrooms with a mushroom brush or paper towel. Place them on a baking sheet with a dripping rack. Pierce the mushrooms through so the excess liquid the mushrooms will produce drain during cooking.
Later the rest of the ingredients as you would if you were making pizza. Or the order listed above.
Bake them at 350°F for about 15 minutes or until the way you like them. (I like the cheese to brown slightly.)
Serve immediately with your favorite salad and an ice-cold Pilsner or chosen wine.