Personal Portobello Pizzas

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Some people feel weird about Portobello mushrooms. I understand that. Mushrooms are kind of slimy, they have gills, they’re a strange color- none of those things are particularly appetizing attributes.

However, when you fill a Portobello mushroom with sautéed tomatoes, onions, fresh basil, and cheese, they make the most delicious homemade gluten-free pizzas! Try it, I dare you!

I did not consciously make two gluten-free pizzas in the last two weeks (however I’m glad I did!). My thought process was more focused on using a variety of vegetables in a creative way. I have only used mushrooms a few times- such as when I made Feta, “Sausage,” and Tomato stuffed mushrooms– so I wanted to cook with them again.

Mushrooms are an excellent source of protein! The proteins in mushrooms are extremely similar to the proteins in meat. Thus, marinated, baked, or grilled mushrooms can make for an awesome addition to a meal. Give them a try! Who knows, Portobello pizzas may be your new favorite thing!

 

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Ingredients:

  • 1-2 Tablespoons olive oil
  • 1 onion, chopped
  • 4 Roma tomatoes
  • Fresh basil
  • 2 teaspoons minced garlic
  • ½ lemon
  • Parsley flakes
  • Salt and pepper to taste
  • 4 Large Portobello mushrooms
  • Shredded cheese

Directions:

  1. Preheat the oven to 400˚ and line a baking sheet with a piece of aluminum.
  2. Rinse the mushrooms, and remove the stems and gills. (I just use a spoon for this and carefully scrape the gills out. Be careful not to break your mushroom while doing so!)
  3. Arrange the mushrooms on the baking sheet and set aside.
  4. Heat the oil in a medium sized pan.
  5. Add the chopped onion to the pan and sauté for about 3 minutes, or until slightly soft and light brown.
  6. While the onion is cooking, chop up the four tomatoes and slice at least five basil leaves into smaller pieces.
  7. Add the tomatoes, garlic, and a dash of salt and pepper to the pan. Sauté for another few minutes, or until the tomatoes are soft.
  8. Before removing the pan from the heat, add the chopped basil to the mix and squeeze about 1 Tablespoon of lemon juice into the pan. Stir in well.
  9. Divide the sautéed vegetables among the Portobello caps and sprinkle each with a light layer of shredded cheese.
  10. Bake for 12 minutes and top with shredded parsley.
  11. Enjoy!

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Notes and Tips!:

 

Roasted Zucchini Wraps

Hello everyone! I am currently writing to you from a beach in South Carolina, where I have spent the last few days enjoying some much needed family vacation.  Vacation for me essentially boils down to one very large puzzle, at least 2 novels, and excessive amounts of cooking. Thus, in typical fashion, I have been in the kitchen a lot the last few days and am very excited to bring a new recipe your way! I concocted these zucchini wraps recently and found them to be refreshing, satisfying, and delicious. Try them as an appetizer or as an entre! You can’t go wrong with fresh veggies and feta involved.

Ingredients:

  • 1.5 tablespoons olive oil
  • 2 zucchinis
  • ¼ cup (reduced fat) feta cheese
  • ½ large tomato, diced
  • About 10 Basil leaves
  • 15-25 spinach leaves (about 2-4 spinach leaves per roll)
  • Sprinkle of Italian seasonings* to taste
  • Salt and pepper to taste

 Directions:

  1. Preheat your oven to 350 degrees.
  2. Rinse the zucchini and chop the ends off of each.  Slice the zucchini into very thin strips, discarding the very outside strips.
  3. Using a paper towel or dishcloth, pat some of the fluid in the zucchini off, (do not stress over this step- it is not necessary to remove all of the fluid).
  4. Brush a thin layer of olive oil onto a baking sheet. Arrange the zucchini strips on the sheet, and brush the top sides of each strip with a thin layer of oil. (The bottom sides should be coated due to brushing the pan, make sure they are completely coated by moving them around some on the pan.)
  5. Roast the zucchini for 8-12 minutes, just until soft and lightly browned. The time may vary based on the thickness of your slice.
  6. Once the zucchini has completed roasting, blot each strip free of some of the olive oil, using a paper towel or dish towel.
  7. Arrange each zucchini strip by placing one bay leaf, 3-4 spinach leaves, a spoonful of diced tomatoes, and feta on top. Sprinkle with desired spices, roll tightly, and serve. 

Notes and Tips:

  • Yield: 6-8 zucchini wraps
  • My grocery store sells a spice called “Zesty Italian Seasonings” that consist of garlic powder, oregano, parsley, light salt, basil, etc. If you do not have a similar pre-mixed spice option, any combination of these seasonings would work perfectly here!
  • If the shape of the roll is losing form, try spearing it with a toothpick! That may help keep each roll together.
  • Source: A Rented Kitchen

If you like this recipe, you may like Roasted Eggplant with Mint, Tomatoes, and Goat Cheese!