Pizza Stuffed Portobello Mushroom Cap

Pizza Stuffed Portobello Mushroom Cap

Pizza Stuffed Portobello Mushroom Cap

1 3-4 inch portobello mushroom cap

1-2 tablespoons olive oil

1 tsp garlic paste

1-2 tablespoons tomato paste

1 teaspoon dried oregano

1 pinch red pepper flakes

1 pinch sea or kosher salt

1/4 cup Mozzarella pearls

Preheat broiler and position rack approximately 6 inches away.

Line a baking sheet with foil or parchment paper.

Scrape out the gills on a large portobello mushroom cap, and cut out the stem.  Whip the cap to clean.

Mix some garlic paste with olive oil and brush inside and outside the cap.

Place the mushroom on the lined baking sheet cap-side up and broil 4-5 minutes.

Mix approximately 1 tablespoon tomato paste with some dry oregano, a pinch of red pepper flakes, and a pinch of kosher or sea salt.

Take the mushroom out of the oven and turn over.  Coat the inside of the cap with the tomato paste.  Add a handful of mozzarella pearls.

Broil another 5 minutes, until the cheese is browned and bubbly.

Season with more oregano and red pepper flakes if you like.



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