January 29, 2013

Portobello Mushroom Pizza {Recipe Files}

I'm not the greatest planner in the world.

I mean, I can plan with the best of them, but sometimes
the action part, doesn't really happen.

One of the BIGGEST problems with clean eating is the
amount of planning involved.

Gone are the days of spaghetti, take out, pizza, hamburger helper and
all the REST of the super processed, but easy foods.

C is pretty good about planning for the day,
but he doesn't have to leave the house as early as I do
and often will be able to
peruse the fridge and plan.

When the "what's for dinner?" text arrives,
he's usually the one that has a plan
and food ready.

So, his "New Years" resolution for me was
 "Pinky needs to get better at meal planning".
[Mine for him was "C needs to get better
at being on time and not LATE"]

I embraced his 'challenge' and claimed I would
plan the meals for a week.
I must say, I'm pretty proud of myself.
Almost all of my dishes turned out well,
save for one.
[ingredients went bad, so C had to cook, but I planned].

One of the recipes I chose to make was
Portobello Mushroom Pizza
and since it's one of my favorites,
I thought I would share it with you today.

*****This recipe is an adaptation from multiple
different recipes I found in books and online.*****

What you'll need:
Pizza toppings [onions, peppers, mozzarella cheese] whatever you
want on your pizza will work.
Tomato sauce, Salt&Pepper,
The STAR of the SHOW:
Portobello Mushrooms.
[Already wiped down, gills removed and broiled]
You'll want at least 2 per person, if not 3.
*Preheat oven to Broil or 500 degrees

*Clean and wipe down mushroom caps. DO NOT run under water. Use a damp towel and gently wipe down the caps and gills to remove dirt. Adding water with change the consistency of the mushroom and it will retain water making the 'crust' taste gross.

*Use a spoon and gently scrape out the gills, then remove the stem.

*Place mushroom caps on baking sheet. Cover liberally with EVOO, salt and pepper, then flip over and the repeat.

* Broil in oven for 5-7 minutes then flip the mushrooms over and broil and additional 5-7 minutes. I found this trick from Rachael Ray's recipe. Broiling makes the mushrooms extremely tender and gets rid of any extra liquid.

* While the mushrooms are broiling, chop up onions, peppers or any other fixings you want on your pizza. Sometimes I will brown some ground turkey or bison to include in the sauce, to make the dish a lil more hearty.

* When the mushrooms have broiled long enough,
carefully remove from the oven.

*Spoon tomato sauce [with or without meat] into the mushroom caps.

*Top the sauce with your fixings and then add a thick layer of cheese.

*Put the pan back in the oven to brown the cheese.
[I knock the heat back down to 350 and cook for 10 minutes,
then kick it back up to 500 to broil/brown the cheese]

*This is where preference comes into play. I like my cheese
a bit crispy with a tad bit of browning, so I leave my pizza in
longer than stated on different recipes.

*Once your pizza is good and heated and the cheese
delicious and melty, remove from the oven,
plate and ENJOY!

Healthy pizza and glass of red wine,
sounds like my kind of a dinner.

If you're trying to eat clean
and can operate an oven,
this is a healthy, easy and
delicious option.

Let me know what you think


Jenn said...

These have been on my list to try for some time! Glad to know someone who's done it :)

Georgina Castellucci said...

What a great healthy pizza alternative! I've seen it done with zucchini but I think I'd love portobellos a great deal more :)

Nikki said...

Looks soooooo good! Must try this!

Carolyn said...

These sound SO YUMMY! Good job pinky! :)

Rachel Rosenberg said...

This looks so yummy and healthy!! Love the adaptations and photos! Can't wait to try!