Lunch: portobello pizza recipe. Check.
Enjoyed without the scrutinizing gaze and looks of disgust from the fungal-phobes…CHECK.
The truth is, my husband and kids wouldn’t touch this with a ten foot pole, and would make all sorts of death wails and moans of despair if I even attempted to serve this as dinner. Their loss. And this is why I love that there are so many little ‘just for one’ recipes in my Trim Healthy Mama book. Sometimes it’s nice to enjoy a little solitary treat.
If you’re not sure about where you stand on the whole mushroom issue, then please allow me to make a plea on behalf of the portobello. She is not slimy and gross and…slimy like her smaller cousins. The large portobellos have a thick cap that has been compared to the texture of a steak. The flavor, of course, is earthy in a very pleasant way. And if you top them with enough cheese, then they are AMAZING!
I grilled mine, and they were beautiful and slightly smoky and like this…
So, this week on Trim Healthy Tuesday, I’ll share this yummy grilled portobello pizza recipe with you!
Disclaimer: this is a pretty heavy S meal. I will do this from time to time if I’ve been naughty and have gone too long between meals, or skipped a meal, and food no longer sounds good. I’ll make a little feast of a heavy S meal, and get myself back on track. It’s kinda fun to juggle the heavy S meal from time to time!
This portobello pizza recipe is the perfect instant crust for mini-pizzas. They’re TOTALLY easy to do. In fact, I’m a little embarrassed to even CALL this a ‘recipe’ but hey…you’re making it from scratch, so it totally counts. If you don’t have a grill handy, you can also use your broiler.
Please don’t miss out on all of the great Trim Healthy Tuesday links right below this printable portobello pizza recipe.
- 2 large portobello mushrooms
- garlic salt or powder or Greek Seasoning blend to taste
- 2 T. pizza sauce
- ⅓ c. mozzarella cheese
- 6 slices Turkey pepperoni
- toppings of your choice
- Preheat your grill on medium heat.
- Using a small knife, cut around right at the base of the stem, and pop it off.
- If desired, the ribs of the mushroom may be scraped out with a spoon to make more room for toppings.
- Grill the mushrooms for 5-8 minutes stem-side down.
- Remove from grill, flip stem side up, and sprinkle with Greek seasoning and spices of your choice.
- Spoon 1 T of pizza sauce on each mushroom.
- Top with a few tablespoons of mozzarella cheese and pizza toppings of your choice.
- Transfer pizzas back to grill, and cook for an additional 8-10 minutes, until cheese is melted and bubbly.