Yield: 4 servings
These “pizzas” use delicious, meaty portobello mushrooms for a crust. Have fun with the toppings! Replace fresh tomatoes with marinara sauce or pesto, use seasonal vegetables, try feta or goat cheese. This recipe is gluten-free. Make it vegetarian by skipping the Canadian bacon.
- 4 large portobello mushroom caps
- olive oil
- 1 small yellow onion, sliced thin
- 6 ounces Canadian bacon, sliced thin
- splash of white wine
- a handful of arugula, or some fresh chopped herbs such as rosemary, parsley, thyme or oregano
- 1 roma tomato, sliced thin
- 1 cup jack cheese
- 1 cup parmesan cheese
- Heat the oven to 375 degrees. Line a sheet pan with aluminum foil.
- Remove the stems from the portobello mushrooms. Use a spoon to carefully scrape the gills out of the mushroom cap. Place the mushroom caps on the sheet pan and bake for 5 minutes. Set aside. Maintain oven temperature.
- To make the filling, heat a little olive oil in a skillet. Add the onions and the Canadian bacon to the skillet, and saute until onions are soft and browning a bit. Add a splash of wine to the pan, scraping up any of the brown bits. Now – toss in a handful or arugula, or fresh herbs, and stir until wilted. Season with salt and pepper. Remove from heat.
- Place 2-3 slices of fresh tomato into the bottom of each mushroom cap.
- Divide filling among the mushroom caps. Top each with a bit of jack cheese and a bit of parmesan cheese.
- Place mushrooms into the oven and bake for 10 minutes, until cheese is melted. If you want the cheese to get brown and bubbly, place the mushrooms under the broiler for a few minutes. This step goes quickly, so watch them closely!