{"id":5950,"date":"2014-06-11T18:59:46","date_gmt":"2014-06-12T01:59:46","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=5950"},"modified":"2014-06-16T15:04:15","modified_gmt":"2014-06-16T22:04:15","slug":"portobello-mushroom-pizzas","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/portobello-mushroom-pizzas\/","title":{"rendered":"Portobello Mushroom Pizzas"},"content":{"rendered":"
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\"Portobello<\/a><\/p>\n

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.<\/p>\n

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.<\/p>\n

I found this great little trick on Life as a Strawberry<\/a>\u00a0to keep the mushroom juice from making it soggy.<\/p>\n

\"Portobello<\/a><\/p>\n

2 portobello mushroom caps with the stems cut out
\n1\/2-1 cup marinara sauce (I like a lot!)
\nA few little broccoli florets
\n~4 green olives sliced
\nThinly sliced onions
\nSprinkle of cheese<\/p>\n

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  1. Spread on the marinara sauce, then top with broccoli, green olives, onions and cheese.<\/li>\n
  2. Set each mushroom pizza on a little circle made of foil.<\/li>\n
  3. Bake at 375 for 20-25 minutes.<\/li>\n<\/ol>\n