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These easy, people-pleasing pizzas use portobello caps as individual pizza crusts.
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Ingredients
For 6 Serving(s)
cheesy-portobello-mushroom-pizzas
- 6 portobello mushrooms
- 4 T olive oil
- 2 T balsamic vinegar
- salt
- pepper
- 3/4 c panko breadcrumbs
- 3/4 c shredded mozzarella cheese
- 1/2 c grated parmesan cheese
- 1/2 t dried oregano
- 1/2 t dried thyme
- 1/2 c pasta sauce
Cheesy Portobello Mushroom Pizzas Directions
- Preheat oven to 450F. Lightly oil a rimmed baking sheet.
- In a small bowl, whisk together 2 tablespoons of the olive oil, the vinegar, 1 teaspoon of minced garlic, and salt and pepper. Brush over both sides of the mushrooms and set them cap-side-down on the baking sheet.
- In a medium bowl, combine the remaining garlic, the panko bread crumbs, cheeses, and oregano and thyme. Stir in the last 2 tablespoons of olive oil. Divide the cheese mixture among the mushroom caps, scooping some into each and pressing it lightly.
- Bake until the mushrooms are tender and the cheese is melted and golden brown, 15-20 minutes. Serve hot, and spoon some pasta sauce on at the table.