Later today I'm going to gorge myself on Thanksgiving turkey dinner, so a light lunch is in order. Portabello pizzas are perfect for such an occasion.
For all of you who live in Canada, Happy Thanksgiving! Gobble Gobble!
PORTABELLO MUSHROOM PIZZAS
Makes two pizzas.
Ingredients:
2 medium to large sized portabello mushroom caps, stem removed
1 tbsp. extra virgin olive oil
1/4 c. pizza sauce
2 spring onions, diced
1/4 cheese of choice, grated (I use either skim mozzarella or Kraft's Four Cheese Italiano), divided in half
Method:
-preheat oven to 350 degrees
-wash mushroom caps and pat dry; leave to dry gills side down for about 10 minutes
-after the mushrooms have dried, lightly brush the cap side of the mushroom with olive oil and put cap side down in a baking dish
-bake for 15 minutes
-remove the mushroom caps from the oven and pat dry with paper towel if there is excess moisture in the gills (super important or your pizza with be soupy)
-put two teaspoons of pizza sauce in each cap
-top with onions (and any other toppings you desire)
-top each mushroom with cheese
-return to the oven for five minutes
-after five minutes, turn the oven temperature to broil and broil until the cheese has melted to your liking
