One day on my walk I can’t see because it’s so humid outside the sweat is dripping off my brow into my eyes. The next I’m contemplating turning the heat on because it’s so chilly. Welcome to September in Vermont, one day you can’t breath it’s so hot, and the next you’re digging around for a sweater and turning on the oven to warm the kitchen!
In full admission, this recipe is a total knockoff of something I saw in the vegetable section of the supermarket one night after work. Big portobello mushrooms made into pizzas! I thought what a smart idea, then decided to make my own healthier version one chilly night.
Helpful Kitchen Tip: I made my sauce from a low-salt tomato sauce because I wanted something a bit lighter than regular spaghetti sauce (I also didn’t have any at home). But if you have that on hand, by all means use it and ignore the instructions to make the sauce.
These are so easy, and a gluten- and carb-free way of making pizza. And it’s perfect on those nights you want a light dinner. I served it with some sautéed Swiss chard and a salad, but thought some grilled polenta on the side would be equally perfect.
While I added onions to this, play around with whatever toppings you like on your own pizza!
1 8 oz. can low-salt tomato sauce
Salt and pepper
4 portobello mushrooms
Finely chopped onion
1. Preheat the oven to 350 degrees.
2. In a small bowl, add the tomato sauce, and oregano, basil, salt, and pepper to taste.
4. Spoon a little bit of tomato sauce on to each mushroom. Add a little bit of the chopped onion or your toppings of choice. Top with cheese and sprinkle some additional oregano and/or crushed red pepper on top. Cook for 15-20 minutes, or until the cheese is bubbly.