Serves 4.
4 large portobello mushroom caps
1 cup pizza sauce
2 cups shredded mozzarella cheese
1 small package pepperoni
4 tsp grated parmesan cheese
1/2 tsp dried oregano
Heat oven to 425. Rub tops of mushrooms clean with a damp paper towel. Turn mushrooms over and break off stems. Use a spoon to scrape gills out of mushrooms. Discard gills and stems. Place mushrooms upside down on a cookie sheet sprayed with cooking spray. Fill each mushroom cap with 1/4 cup pizza sauce, 1/2 cup cheese, and pepperoni slices. Sprinkle each with 1 tsp parmesan and 1/8 tsp dried oregano. Bake at 425 for 15 minutes until hot and cheese is melted. Serve.
4 large portobello mushroom caps
1 cup pizza sauce
2 cups shredded mozzarella cheese
1 small package pepperoni
4 tsp grated parmesan cheese
1/2 tsp dried oregano
Heat oven to 425. Rub tops of mushrooms clean with a damp paper towel. Turn mushrooms over and break off stems. Use a spoon to scrape gills out of mushrooms. Discard gills and stems. Place mushrooms upside down on a cookie sheet sprayed with cooking spray. Fill each mushroom cap with 1/4 cup pizza sauce, 1/2 cup cheese, and pepperoni slices. Sprinkle each with 1 tsp parmesan and 1/8 tsp dried oregano. Bake at 425 for 15 minutes until hot and cheese is melted. Serve.
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