A pizza with portobello mushrooms turns the traditional pizza on its head. Make a quick and simple main course or side dish by using the mushroom as a crust.
If a pizza is called “Portobello mushroom pizza,” one may assume that mushrooms are among the toppings. Now, let me introduce you to the new and improved portobello pizza dough. Mushrooms, like any other vegetable, are fantastic over a pizza. A personal pizza made with these meaty gigantic mushrooms would be the ideal size for all your toppings. This concept may be used as the basis for a delicious gluten-free main course or an interesting appetiser. Here’s the secret to making it work!
Principle of operation for portobello mushroom pizza
The idea behind portobello mushroom pizza is easy to grasp: roast the mushrooms, add the toppings, then bake until the cheese melts. However, there are a few pointers to remember during the procedure, as is the case with any recipe.
- Oil and seasonings may be brushed onto the portbello caps. First, you must ensure that they are completely coated, and then you may sprinkle the salt over them.
- Put in a roasting pan and roast at 450 degrees for 10 to 15 minutes, or until the meat is cooked.
- Let all the water out! To put it simply, this is the stage that matters the most. As they cook, mushrooms release the water they contain. Pizza should not be watery, therefore please dump out the whole container of water.
- Place the topping on and bake the dish again. They need to stay in the oven for just a few more minutes to melt the cheese.
Pecorino Romano cheese, a crucial ingredient in the dish’s taste
In our opinion, Pecorino Romano cheese is the perfect addition to any pizza. Like Parmesan, but saltier and tastier, Pecorino Romano cheese is an aged Italian specialty. In other words, we guarantee that this will change the way you eat pizza forever. A portobello pizza is a masterpiece when sprinkled with cheese.
How about an alternative to Pecorino? In comparison to Pecorino cheese, Parmesan comes near but lacks something special. If you do use it, sprinkle a little more salt over the top of each pizza before serving.
Additional Portabella Mushroom Pizza Toppings
Portobello mushroom pizzas may, of course, be topped with anything you choose. Our 5-Minute Pizza Sauce is well worth the effort. Then, fill it up with your own preferences. This is more of an idea than a concrete recipe. Here are a few suggestions for condiments to put on your food:
- Choose your favourite meat toppings: pepperoni or prosciutto
- Cooked artichoke hearts
- Chiles in a jar
- Olives
- Crumbled feta
- The likes of basil, oregano, and thyme are herbs.
Are there any toppings you should avoid? You should not use watery toppings like fresh mozzarella or burrata with portobello mushrooms.
Method of presenting a pizza topped with portobello mushrooms
Finally, it’s worth noting that one slice of this portobello mushroom pizza is not enough for a whole dinner. No matter how you prepare it, a mushroom is not nearly as satisfying as a typical pizza crust. If you’re serving this as a main course, round up the meal with some hefty sides. The pizzas may double as an appetiser or a snack. If you’re looking for a main dish option, consider portobello pizza.
- Breads include Classic Cornbread Muffins and Garlic Toast
- Salads like Goat Cheese and Arugula Salad and Strawberry Salad
- Quinoa dishes like Seasoned Quinoa.
The recipe for portobello pizza here is…
Gluten-free and vegetarian.
Ingredients
- 6 portobello mushroom caps, medium (about 10 to 12 ounces)
- 1 cup of olive oil
- Oregano, about a tablespoon’s worth of dried
- 1 tsp of dried minced garlic
- 12 tsp kosher salt
- 1 ½ cups Pizza Sauce That Can Be Made Quickly And Easily
- 1 to 1 1/4 pound of mozzarella
- 1/3 cup of the highly-recommended* cheese, Pecorino Romano
- Fresno pepper slices, fresh basil leaves, and other toppings to taste.
Instructions
- In order to bake successfully, it is necessary to preheat the oven to 450 degrees F.
- Remove the stems from the portobello mushrooms and wipe them down. Arrange the mushrooms gill-side-up on a baking sheet lined with parchment paper. Combine the oregano and garlic powder with the olive oil in a small bowl. Apply oil to all sides of the mushroom caps; if you run out, just add a little more to the spice bowl. The mushroom caps should be liberally sprinkled with kosher salt.
- Roast the mushrooms for 10 to 15 minutes at 400 degrees until they are soft. When the caps are done baking, the extra liquid must be drained (this step is important: otherwise the mushrooms are much too watery).
- Reduce temperature to 425 degrees F. Spread pizza sauce over each cap, then top with mozzarella, Pecorino, and whatever else tickles your pizza-loving fancy. For melted cheese, bake for 6-8 minutes. Start serving right now.
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