Last night for dinner, Toph & I made these super delicious portobello mushroom pizzas. I saw the idea on Pinterest yesterday afternoon and decided that it would make for a really yummy Saturday night dinner. The pin that I found on Pinterest did not really list the ingredients or directions so we kinda winged it. We decided to add a bunch of veggies that we enjoy eating but the great thing about this recipe is that you can add whatever veggies you like! I'm a vegetarian and Toph tends to eat a lot of veggies by default so we did not add any meat to this dish but I am sure that you could add some to these mushroom pizzas if you like! Oh and side note, the recipe below will only make 2 servings so if you are looking to feed more than two people, multiply this recipe as needed!!
You will need:
- 2 Portobello Mushroom
- 1 thick slice of yellow onion
- 1 Roma tomato
- 2 cloves garlic
- 1 handful of spinach
- 1 thick slice of orange bell pepper
- Shredded cheese (mozzarella or Italian blend)
- Butter or Olive Oil
- Seasonings (we chose garlic salt, basil, montreal steak seasoning & perfect pinch garlic herb)
Step One: Preheat the oven to 350 Degrees
Step Two: Dice up the onion, tomato, pepper and garlic and throw into a pan
Step Three: Add seasonings and heat on medium heat with a small amount of butter or olive oil
Step Four: After a few minutes, add in the spinach (heat until water from veggies is gone from the pan)
Step Five: In a separate pan, melt a small amount of butter or heat up oil on medium heat
Step Six: Sprinkle a small amount of garlic salt onto each mushroom, place face down into pan and allow to heat up for about 5 minutes
Step Seven: Lightly grease a baking sheet
Step Eight: Remove the mushrooms from the pan and place face up onto the baking sheet
Step Nine: Sprinkle a small amount of cheese onto each mushroom
Step Ten: Take your veggies and spread them on top of each mushroom
Step Eleven: Sprinkle more cheese on top and place into the oven for 10 - 12 minutes
Take them out of the oven and enjoy!
Lots of Love,
Meg
Labels: Yummy Ideas
