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 tablespoon 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!
Mexican Style Portobello Mushroom Pizza
Roni Noone
Mexican Style Portobello Mushroom Pizza are 90-calorie flavor bombs! Easy to make and fun to eat. These are a must-try!
Leave a Reply