Mediterranean-Style Portobello Mushroom Pizzas

Mediterranean-Style Portobello Mushroom Pizzas

Ingredients:

• 4 large portobello mushroom caps (stems & gills removed)

• 2 tbsp olive oil

• 2 cloves garlic, minced

• ½ cup marinara sauce or tomato sauce

• ½ cup fresh mozzarella, shredded (or feta for a tangier flavor)

• ¼ cup Kalamata olives, sliced

• ½ cup cherry tomatoes, halved

• ¼ cup red onion, thinly sliced

• ½ cup baby spinach (or arugula)

• 1 tsp dried oregano

• 1 tsp dried basil (or Italian seasoning)

• Salt & black pepper, to taste

• Fresh basil or parsley, for garnish

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Instructions:

1. Prep the mushrooms

   • Preheat oven to 400°F (200°C).

   • Brush both sides of the mushroom caps with olive oil. Season lightly with salt, pepper, and minced garlic.

2. Bake mushrooms

   • Place the mushroom caps, gill side up, on a parchment-lined baking sheet.

   • Bake for about 8–10 minutes to release excess moisture.

   • Carefully drain any liquid that gathers inside the caps.

3. Assemble the pizzas

   • Spread a spoonful of marinara sauce into each mushroom cap.

   • Sprinkle mozzarella (or feta) on top.

   • Add cherry tomatoes, olives, red onion, and spinach.

   • Season with oregano and basil.

4. Bake again

   • Return the stuffed mushrooms to the oven and bake for 12–15 minutes, until cheese is melted and toppings are golden.

5. Serve

   • Garnish with fresh basil or parsley.

   • Serve warm as a light main dish or appetizer.