I have done many variations on this recipe for years, but I had not done anything with it for quite a while. Usually using the smaller mushrooms. Then a friend steered me to this site http://corimalloy.wordpress.com/2011/08/23/portobello-mushroom-pizza/
and I just had to try it and post here to make sure that my Gluten-Free family will see it.
I made it minus the sausage as in the recipe and it was really good. My husband loved it.
This is the finished and plated version I made.
I cooked the stems and other mushroom pieces in butter along side the rest and then used them to top and garnish.
This was before it went into the oven. I know it looks like quite the mess. I am sure most people watching their weight would be worried about all the butter. I prefer to use natural foods so I use butter and it sautes the mushroom scraps well.
The down side to using mushrooms as a pizza crust, or to hold any other filling, is the fact that mushrooms are very watery, even if you don't use water to clean them. Washing a mushroom will make them miserable so try not to do it. Just brush them off.
Back to my point, I think this would work even better if you poked a few tiny holes in the outside of the mushroom cap just to pierce it and then placed it on a rack over a baking sheet so the excess water could drip out during baking.
You can also serve them like this without the garnish, I just really hate to let things go to waste.
This is so fast to make that from the start to when I finished eating them and posting this. It was under an hour.
Now I need to find a non-dairy recipe for the Lactose-Free people.
Thank you for stopping by and check out the other site for some more yummies!
Hey, for non-dairy they can just use soy cheese. I'm going to do what you suggest: poke holes and bake on a rack. Gosh, I can't wait. Gotta get my head out of my rear and go to the store!ReplyDelete
Just be careful not to poke too deep, you don't want the sauce to escape as well!ReplyDelete
I don't care for mushrooms at all, but maybe Shawn will like this.ReplyDelete
We have been making our crust from a mix by Bob's Red Mill that is delicious. I also found some rice-based mozz cheese alternative for me that is really really good.
This sounds amazing! I want to try one!ReplyDelete
do you like the rice-based cheese better than soy-based cheese?
I would like to try that.
Please do try it! And let me know what you think!