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!
- 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
- Preheat the oven to 400˚ and line a baking sheet with a piece of aluminum.
- 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!)
- Arrange the mushrooms on the baking sheet and set aside.
- Heat the oil in a medium sized pan.
- Add the chopped onion to the pan and sauté for about 3 minutes, or until slightly soft and light brown.
- While the onion is cooking, chop up the four tomatoes and slice at least five basil leaves into smaller pieces.
- 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.
- 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.
- Divide the sautéed vegetables among the Portobello caps and sprinkle each with a light layer of shredded cheese.
- Bake for 12 minutes and top with shredded parsley.
Notes and Tips!:
- Vegan? Use soy cheese crumbles!
- Source: Bodyrock.tv
- Like this recipe? Try this Gluten-Free Cauliflower Crust Pizza, Tabouli Stuffed Baked Tomatoes, or Sweet Potato Pizza with Caramelized Onions, Kale, and Goat Cheese