Portobello Pizza Recipes

Steps:

• Place mushrooms, stem side down, on a greased baking sheet; drizzle with oil. Bake at 350° for 20-25 minutes or until tender, turning once., Meanwhile, cook sausage over medium heat until no longer pink; drain. Stir in the pizza sauce, pepper, onion, mushrooms, Parmesan cheese and garlic. Divide among mushrooms; sprinkle with mozzarella cheese. Broil 2-3 in. from the heat for 1-2 minutes or until cheese is melted. Sprinkle with basil if desired.

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
• Brush inside and outside of mushrooms with olive oil. Season with salt and pepper and place on prepared sheet tray with the tops down.
• Build the pizzas by laying tomato sauce, italian seasoning, cheese and pepperoni.
• Bake for 10-12 minutes until cheese has melted and the mushroom is tender. Top with basil and serve.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic.
• Bake for an additional 20 minutes, or until cheese is melted and golden.

Steps:

• Preheat broiler.
• Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper. Broil the portobello mushrooms 5 minutes on each side until tender.
• While caps are broiling heat 1 tablespoon extra-virgin olive oil in a skillet over medium high heat, add sausage and brown and crumble the meat, then add tomatoes to skillet and cook another few minutes until they burst. Add cream to skillet and reduce 2 to 3 minutes more. Remove the sausage from heat and fold in basil. Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes then quarter caps and serve.

Steps:

• Combine oil and garlic in a small bowl and rub the mushroom caps on all sides with the mixture.
• Place caps, top side down, in a circle on an oiled baking sheet.
• Season with salt and pepper.
• Arrange the cheese, basil, and tomato slices alternately in a circle on top of the mushrooms.
• Sprinkle with oregano, if using.
• Bake at 450 until the cheese melts, about 3 minutes.

Steps:

• Preheat the oven to 450 degrees F.
• Ladle a hearty portion of tomato sauce (2/3 cup) and spread evenly onto the flatbread.
• Add a layer of grated mozzarella cheese and add 2 tablespoons parmesan cheese.
• Layer big meaty Portobello mushroom slices in a sun-burst design. Complete by drizzling a generous amount of pesto on top. Sprinkle with dried oregano, salt and pepper, to taste. Place in the oven and bake until cheese is melted and lightly browned and the crust is crispy.
• Serve with a smooth red wine such as Frey Vineyards Organic Sangiovese.

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C).
• Rub 1 tablespoon olive oil over each mushroom. Sprinkle 1/2 teaspoon Italian seasoning inside each. Set mushrooms in the air fryer basket, cap sides up. Air fry for 3 minutes.
• Flip mushrooms over so that the cap is facedown in the basket. Divide pizza sauce between the 2 mushrooms. Cover with 2 tablespoons shredded mozzarella and 1 tablespoon sliced olives. Air fry for 3 minutes.
• Place 4 pepperoni slices on each pizza and cover with remaining mozzarella cheese. It is important to weigh the pepperoni down with cheese or the fan will blow them off the pizza.
• Air fry until cheese is melted and pepperoni is browned, about 2 minutes.

Steps:

• Preheat oven to 400°. Remove and discard stems and gills from mushrooms. Place mushrooms, stem side up, on a greased baking sheet., Spoon pesto over mushrooms. Top with tomato slices and sprinkle with cheese. Bake 15-20 minutes or until mushrooms are tender. Sprinkle with basil.