Painless Portabella Pizzas

Mushrooms.

My frequency of using them causes them to be more mush than ‘shroom in my ice-box.  So my experiences with portabella remain limited, even novice.  I’m a level 1 ‘shroomer.  Hence, this inspiration comes from the back of a mushroom container.  Clever huckstering in the marketplace to prompt the purchase of additional ingredients!  That Grocers Guild has a groove for guile…

But simplicity!  This could only get easier, and less tasty, by removing ingredients.

  • 4 portabella mushroom caps, gills removed (But why a spoon, cousin…)
  • olive oil
  • minced garlic (or finely chopped/diced)
  • 1-2 tomatoes halved (stem to ‘the not-stem end’) and sliced thinly
  • mozzarella cheese
  • salt
  • pepper
  • (red pepper flakes)

So simple.  So simple.

Stoke your stove to rage the oven up to 400F.  Kindly assault the concave side of the decapitated mushrooms with olive oil.  Decorate with gobs of garlic, sprinkles of salt, and puffs of pepper.  Trim with tomato (this is where I found the halved tomato made this easier).  Muffle with mozzarella.

12-15 minutes singing in the steely stove should bring these to melted mozzarella magnificence.

Of course, if you enjoy these with pain, ravage with red pepper flakes at your discretion.

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