Recipe: Portobello Mushroom Cap Pizzas

When Scott and I went to Wegmans to do our grocery shopping, we ended up eating before we did the shopping (this helps keep us from going crazy). I had already picked out my food, but I noticed some mushroom cap pizzas that looked DELICIOUS. So we got the fixings so that I could make my own version!  They were SO GOOD, but next time I would change some things- but I'll get to that at the end.

Ingredients:

Portobello Mushroom Caps
Mozzarella Cheese
Pizza Sauce
Toppings of choice- I used tomatoes and sweet peppers

Directions:

1) Preheat oven to 400 degrees.

2) Use tin foil to make circles for your mushroom caps to sit on to help keep the bottoms from getting soggy. Brush a small amount of olive oil onto the caps, season if desired.

3) Spread pizza sauce on the bottom of the mushroom cap, sprinkle with cheese and add the toppings and any additional seasons that you would like.

4) Bake for 20 minutes or until cheese starts to brown.

ENJOY!

Things I would change:

1) I would skip the pizza sauce. I found that the mushroom caps themselves produce enough juice that the sauce ended up making everything soggy.

2) I would cut off the stems. This time I left them on and found that it made the pizzas harder to eat or cut.

3) I would add more seasoning to the mushroom caps. This time I used only a tiny bit of salt, next time I think I'll try to add some cornmeal or garlic or a mixture of the two of them to try coating the mushroom caps.

So there is my Mushroom Cap Pizza Recipe! Enjoy!