Portobello Mushroom Pizzas

by Marina Kakavelos

This is a healthy, delicious, and easy alternative to pizza that’s also wheat free! The best part is that it’s completely customizable so feel free to experiment with your own favorite pizza combinations. I decided to top mine with mozzarella cheese, spinach and grape tomatoes. This recipe feeds 2 but again, it’s easily adjustable for a dinner party of any size!

To start out, you’ll need to preheat the oven to 375 degrees.

Then, gather the following ingredients:

• 2 Portobello mushroom caps (many grocery stores sell them in packs of 2-5 in plastic wrap for under $5)
• 1 small jar of pizza or tomato sauce of any kind
• ½ cup of shredded mozzarella cheese
• 2 cups of raw baby spinach
• A small container of grape tomatoes

1. Scoop out some of the insides of the mushrooms with a tablespoon, deepening the space for your fillings
2. Spoon as much tomato sauce as desired into the mushrooms, leaving space for the rest of your toppings
3. Add the spinach leaves on top of the sauce, followed by your shredded cheese
4. Cut the grape tomatoes into halves and place on top of the cheese
5. Place your mushrooms in a lightly greased casserole dish, and bake them in the oven for about 25 minutes (or until the cheese is melted and golden)
6. Take the dish out of the oven and let the mushrooms cool for about 10 minutes, they’ll be extremely hot!
7. Enjoy your mushrooms with a fork and knife, or put them in the refrigerator and eat them like a regular slice of pizza!

Bon Appétit!