Grilled Portobello Mushroom Pizzas

Being a vegetarian for years taught me to love the mighty Portobello mushroom. Whether stuffed, made into burgers, or added to egg bites, their meaty texture and flavor are unmatched. Though I’m no longer meatless, I still adore these versatile mushrooms.

These Grilled Portobello Mushroom Pizzas are the perfect example. The large mushroom caps serve as gluten-free bases for individual pizzas. Keep them vegetarian or add your favorite toppings like pepperoni for extra flavor. Either way, they’re a fun, easy way to pack more veggies into any weeknight meal!”

Ingredients:

• 1/2 cup pizza sauce
• 4 large Portobello mushroom caps
• 1 cup shredded mozzarella cheese
• Olive oil
• Salt and pepper
• Toppings of choice (pepperoni, veggies, fresh basil)

How to cook portobello mushroom pizza

Instructions

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C).
2. Prepare the Mushrooms:
   Clean the mushrooms by gently wiping them with a damp cloth. Remove the stems and brush both sides with olive oil. Season with salt and pepper.
3. Bake the Mushrooms:
   Place the mushrooms, gill side up, on a baking sheet. Bake for 8-10 minutes to soften them and release excess moisture.
4. Assemble the Pizzas:
   Remove the mushrooms from the oven. Pat dry any excess moisture with a paper towel. Spread pizza sauce on each mushroom, add shredded mozzarella cheese, and layer on your favorite toppings.
5. Finish Baking:
   Return the mushrooms to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
6. Serve:
   Garnish with fresh basil and serve hot!

How to Freeze Portobello Mushroom Pizzas:

1. Pre-cook the Mushrooms:
   Cook the mushroom caps (either grill or bake them) until they soften and release excess moisture. Let them cool completely before freezing. This step helps prevent them from becoming too watery when thawed.
2. Assemble the Pizzas:
   Once the mushroom caps are cooled, add your pizza sauce, cheese, and toppings as usual.
3. Flash Freeze:
   Place the assembled pizzas on a baking sheet lined with parchment paper and put them in the freezer for about 2-3 hours or until they’re frozen solid. This prevents the toppings from shifting.
4. Wrap and Store:
   After flash freezing, wrap each pizza tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or airtight container. Label them with the date.