Portabella Pizza Caps

This summer has been flying by!  I’m not a summer fan but this one has actually been my favorite so far.  We’ve spent lots of time with family and even had a couple of friends visit.  I’ve been cooking lots of new recipes this summer and these mushroom pizzas have made quite a few appearances.  They’re so easy to throw together, don’t require time slaving over the stove, and they’re full of fresh veggies! 

This barely even requires a recipe but here you go.

1-1.5 large portabella mushrooms per person

1 Tb. pizza sauce per mushroom

Pizza toppings – I use chopped pepperoni, red onions, bell pepper, green and black olives, and banana peppers.

Shredded Cheese – I gravitate towards a combo of a smoked cheese and mozzarella

Italian seasoning and red pepper flakes to taste.

Preheat the oven to 400 degrees and lightly grease a cooking sheet or casserole dish.

Remove the stems from the mushrooms and scrape out the dark gills using a spoon or melon baller (you could keep the stems and gills for future use in soups).

Spread about 1 Tb. of sauce in each mushroom.  Add desired toppings and cheese.  Top with a few sprinkles of Italian seasoning and crushed red pepper flakes.

Bake for 12-15 minutes or until cheese is melted.

Enjoy!