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May 25, 2009

Better Bites: Portobello Pizza Caps

Better Bites: Portobello Pizza Caps

I like pizza and while pizza can get heavy/fattening, in moderation it's not a bad thing. In fact take a look at your ingredients you've got the food groups represented all in one slice! But occasionally I like to lighten things up and make pizza with a base that consists of something other than dough like I did with these Mini Eggplant Pizzas.

My favorite pizza topping are vegetables. My ideal pizza consists of dough, sometimes whole grain, sometimes not, sauce, fresh mozzarella torn into small pieces, grated Parmesan, red onion, bell pepper, sun dried tomatoes, green olives, black olives and mushrooms, topped with some dried oregano and a drizzle of olive oil. When I make pizza nine times out of ten some variation of what is listed above is what I end up making for myself. But I also like goat cheese versions, chicken pizza and even BBQ pizza. Pizza is good!

This version takes an element you might find on a pizza and turns it into the base. It makes the pizza much lighter over all, given that the dough adds a lot of calories to the pizza in the first place. Portobello Pizza Caps are quick, delicious and gives you that pizza feeling, when you want pizza, but don't want as many calories in the process!

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What You'll Need:
Large portobella mushroom caps, washed and dried
Pizza or marinara sauce
Mozzarella
Parmesan
Pizza topping of your choice such as:
Chopped onion
Chopped bell pepper
Sun dried tomatoes or regular chopped tomatoes
Olives
Mushrooms
Oregano

Preheat oven to 425 F. (Note: I actually made this in my toaster oven. When it gets hot outside I use my toaster oven a lot because it doesn't heat up the house as much.)

Place a portobello mushroom cap on a baking sheet bottom up:

Better Bites: Portobello Pizza Caps: Portobello Cap

Top center with pizza or marinara sauce:

Better Bites: Portobello Pizza Caps: Sauce

Top sauce with cheese:

Better Bites: Portobello Pizza Caps: Cheese

I used about a half ounce of each type of cheese.

Then top with your favorite toppings and a sprinkle of dried oregano:

Better Bites: Portobello Pizza Caps: Ready to Bake

Bake for 20-30 minutes until portobello mushrooms is tender and then serve!

Better Bites: Portobello Pizza Caps: Dig In!

Notes: I had originally thought of this as a grill recipe, but we don't actually have a grill (boy do I miss having a grill!) so obviously that didn't happen. You could use meat toppings too if you liked, but as I said I like veggie versions of pizza the best.

Posted by Dianne at May 25, 2009 10:31 AM

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Comments

Used to make them for BBQ, the same way for the longest time... now I have a new pizza portobello way! Thanks for sharing!

Posted by: Vibi at May 25, 2009 2:48 PM

Babygirl just saw actual portobello caps and she was amazed at how big they were!(I usually only get the baby) All of us love mushrooms, I should have bought some. This would have been a fun recipe for the kids.
~ingrid

Posted by: ingrid at May 26, 2009 11:36 AM

I usually buy the smaller ones, but once in a while I like to get the ginormous ones and play around with them. I really liked how this turned out!

Posted by: Dianne at May 26, 2009 3:44 PM

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