Have you ever just eaten so much food for so many days that you need a break? That is when I normally turn to vegetable soup (I call these my soup nights!). Now I think I’ll turn to these portobello mushroom pizzas instead! All vegetable, little cheese, and so yummy and filling enough that you don’t feel deprived either.
I topped these portobello mushrooms with the toppings they used to put on the cheese-less pizza at my dorm Hedrick Hall at UCLA. They put all kinds of veggies and olives and I loved them! But I did use a little cheese on these.
I found this great little trick on Life as a Strawberry to keep the mushroom juice from making it soggy.
2 portobello mushroom caps with the stems cut out
1/2-1 cup marinara sauce (I like a lot!)
A few little broccoli florets
~4 green olives sliced
Thinly sliced onions
Sprinkle of cheese
- Spread on the marinara sauce, then top with broccoli, green olives, onions and cheese.
- Set each mushroom pizza on a little circle made of foil.
- Bake at 375 for 20-25 minutes.