Mexican-Style Portobello Mushroom Pizza

Portobello Mushroom "Pizza" is made with salsa, baby-spinach, and dried cilantro. They use a giant mushroom as the "crust" for a fun twist. 

Here I am reposting another requested recipe. I wish I had the energy to post some of my new ideas, but, well, I don't. Not at the moment, anyway. I do, however, like knowing the blog is here for when inspiration does strike.

That said, here's a repost of some Portobello Pizzas I made back in 2012. At least I think this is the recipe they mentioned. I never realized how many portobello ideas I posted back then!

Here's the original Mexican-Style Portobello Mushroom Pizza post with step-by-step photos. Scroll down for a printable version.

I’m LOVING Pinterest! I can just scroll all day long looking at food photo after food photo. I wish I had more time to peruse! (I’m RoniNoone there by the way?)

The other day I pinned a Portabello Mushroom pizza and was immediately inspired. It’s such a simple idea and so light. I had to try it for myself.

I used salsa and Mexican Cheese blend to spice things up a bit. Baby spinach upped the veggies a little and added some color.

The result was amazing. You have to eat it with a fork, but the mushroom stayed meaty and the cheese/salsa combination was delicious. Oh and how can you beat 90 calories a piece? You can’t! Not for this much flavor!

Here’s what I did…

• 2 large Portobello caps
• Handful of Baby Spinach Leaves
• 4 tbsp salsa
• 1 and ½ oz of Fancy Shredded Mexican Cheese Blend (42g)
• Sprinkle of Dried Cilantro

Pre-heat the oven to 350 degrees.Clean the mushroom caps and remove the stems.

Lay the caps on lined cookie sheet or a casserole dish. A lot of water will come out of the mushrooms so be prepared.

Lay a few leaves of spinach on the caps.

Smear 2 tablespoons of salsa on each cap.

Top each cap with ½ the cheese (¾ of an oz.)

Bake for 20 minutes.

Dig IN to your Portobello Mushroom Pizza!