Easy Portobello Mushroom Pizza

Name: Easy Portobello Mushroom Pizza
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 6 medium portobello caps (about 10 to 12 ounces); 3 tablespoons olive oil; 1 tablespoon dried oregano; 1 teaspoon garlic powder; 1/2 teaspoon kosher salt; 1 1/2 cups Easy Pizza Sauce; 1 to 1 1/2 cup mozzarella cheese; 1/3 cup Pecorino Romano cheese (highly recommended*); Toppings: sliced Fresno peppers, fresh basil, other toppings as desired

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 6

Cost: $6.65 /serving

Author : Sonja Overhiser

portobello mushroom pizza portobello pizza

Ingredients

Remove All · Remove Spices · Remove Staples

6 medium portobello caps (about 10 to 12 ounces)3 tablespoons olive oil1 tablespoon dried oregano1 teaspoon garlic powder1/2 teaspoon kosher salt1 1/2 cups Easy Pizza Sauce1 to 1 1/2 cup mozzarella cheese1/3 cup Pecorino Romano cheese (highly recommended*)Toppings: sliced Fresno peppers, fresh basil, other toppings as desired

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Instructions

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Step 1

Preheat the oven to 450 degrees Fahrenheit.

Step 2

Clean the portobello mushrooms and remove the stems. Place the mushrooms on a parchment paper-lined baking sheet gill side up. In a small bowl, mix the olive oil with the oregano and garlic powder. Brush the tops and bottoms of the mushroom caps with the oil, adding a little more to the bowl of spices if it runs out. Sprinkle the kosher salt evenly divided among the mushroom caps.

Step 3

Place the baking sheet in the oven and roast the mushrooms for 10 to 15 minutes until tender. Once baked, drain the caps of all of the excess liquid (this step is important: otherwise the mushrooms are much too watery).

Step 4

Turn down the oven heat to 425 degrees Fahrenheit. Spread each cap with pizza sauce, then add mozzarella and Pecorino cheese, and desired toppings. Bake 6 to 8 minutes until the cheese is melted. Serve immediately.