Thursday, November 8, 2012

in the kitchen: portobello mushroom pizza

The other night, my mom and I were trying to figure out what we could whip up for dinner and guess what came to the rescue....Pinterest (of course)!
I had recently found a recipe for portobello mushroom pizza that was just we were in the mood for and probably a better option than real pizza and it didn't look too complicated, which is always good in my book. I think that this is one of those dishes that you really can add your own twist to it depending on what you have in the fridge or what you like to have on your "pizza"....

Portobello Mushroom Pizza via BodyRock

- Portobello mushrooms (we ea. ate 2, so buy accordingly)
- 3-4 roma tomatoes
- 1 med onion
- 1 leek
- 2-3 cloves of garlic
- fresh basil, chopped (about 5-8 leaves)
-parmigiano reggano cheese, grated
-olive oil
- salt & pepper to taste

Other possible ingredients: spinach, crumbled sausage, red/green peppers...

1. Preheat over to 400 degrees
2. Chop onion and cook first in your pan with about a tablespoon of olive oil until softened.
3. While the onion cooks, dice tomatoes, chop the leek, and mince your garlic (or finely chop). Add to your onions and saute until the tomatoes are slightly soft. Add basil at the end.
4. As your veggies cook, you will want to prepare your mushrooms! Remove the stems and place cap down on your baking pan. Add a bit of salt and pepper to each of the mushroom caps. 
5. Once the veggies are done cooking, scoop the filling onto each of the mushroom caps.
6. Sprinkle your parmigiano cheese on in the oven for 10-15 minutes.

*Suggestions: after enjoying our tasty mushroom pizza, we agreed that we would have added a bit of italian seasoning and some spinach to our veggie mix. We also felt we could have mixed in some of the parmigiano cheese into the mixture as well to really have the saltiness of the cheese better incorporated into the dish. 

Bon appetit! 
p.s. see more great recipe finds on Pinterest!

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