Portobello Caps

PORTOBELLO
PERSONAL PIZZAS


By Florence W Deems
Want to make pizzas, but not the large size? Do you cook for someone who is gluten intolerant? Use large Portobello mushroom caps instead!
Note: All amounts of the ingredients used depend entirely upon the taste of the chef.
~ Portobello mushroom caps, large size, 1 or 2 per person

~ Extra virgin olive oil

~ Celery, onion, both finely chopped; carrot, shredded.

~ Fresh tomatoes, finely chopped, or canned tomato sauce

~ Spices to taste

~ Herbs to taste, either fresh (chopped) or dried

~ Basil, if using tomatoes

~ Garlic powder

~ 1 Lemon, juice of

~ Cheeses of your choice

~ Salt, pepper to taste

Preheat oven to 350 degrees. Line shallow baking pan with parchment or foil. Remove stems from mushroom caps. Gently brush both sides of mushroom caps with olive oil. Arrange on prepared baking sheet with gills up. Cook in oven for 20-25 minutes or until fork tender. Watch carefully after 15-20 minutes so they don't over-cook.

While mushrooms are cooking, prepare onions, celery, carrots, fresh tomatoes, herbs and spices in a skillet by sauting for a few minutes in olive oil until cooked through. If not using fresh tomatoes, pour in canned tomato sauce after veggies are tender. Keep mixture hot until ready for use. Also slice, crumble and/or grate cheeses.

Remove mushrooms from oven and add whatever toppings, sauces, seasonings you want. Optional: drizzle lemon juice over the toppings. Place the cheeses on top and don't overload, or the cheeses will run down and make a mess. Then stick loaded caps back in the oven for just 5 minutes or so until the cheeses melt. Serve immediately.

Note: You can also find small sizes of tortillas and pitas. You don't have to pre-bake them like you do the mushrooms. Don't split the small pitas - just put the stuff on top. Brush with oil first before adding the other stuff.

Below is a picture of some of the goat cheeses I use in lieu of cow's milk cheeses, as I am allergic to cow dairy products. Of the two cheeses at the top, Chevre is like Mascarpone or cream cheese; the Brie is soft and gooey. The Woolrich Dairy Mozzarella has an excellent flavor, is soft and can be sliced or shredded. The Cordobes is hard and grates like Parmesan. I buy these cheeses at the Whole Foods Market near me. Cheese specialty stores also may carry them or similar ones.
Goat Cheeses
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