Portobello Mushroom Pizza

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.

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