Portabello Pizza
Summary
| Yield | |
|---|---|
| Prep time | 1 hour |
| Recipes | vegetarian |
| Uncategorized |
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Description
a pizza of sorts with a mushroom base
Ingredients
| 6 | portabello mushrooms | |
| 1 | cn | tomato paste |
| 1 | onion, chopped | |
| 1 | bell pepper, chopped | |
| 1⁄2 | c | parmesan cheese |
| 1 | c | mozzerella cheese |
| ds | italian seasonings | |
| cooking spray |
Instructions
Preheat a baking stone or cookie sheet to 450.
-Chop the onions and bell peppers and mix them in a bowl.
-Wash and un-stem your mushrooms. If you want you can chop the stems and add them to your onions and bell peppers.
-Spread tomato paste over the mushrooms, then sprinkle the spices over the tomato paste.
-Add the onions and bell peppers.
-Add enough cheese to cover each 'pizza'.
Pull the cookie sheet or stone out and spray it with cooking spray. Place the mushrooms on it and place them in the oven until the cheese is melted. Takes about 5-8 minutes.
Turn the oven to BROIL and place the cooking rack on the top shelf of the oven. WATCH VERY CLOSELY, and take out the 'pizzas' when the cheese starts to turn brown and crispy. This takes about two minutes.
Serve hot!
Notes
Works great as a main or side dish, depending on the size of the pizzas.
An Intimate History of the Greater Kingdom, The Drifting Isle Chronicles and Scryer's Gulch by Lynn Siprelle writing as MeiLin Miranda are licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.
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