Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, portobello mushroom pizza cups. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Portobello Mushroom Pizza Cups is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Portobello Mushroom Pizza Cups is something that I’ve loved my whole life.
Making stuffed portobellos for guys watching a hockey game was quite an endeavor. I made two dozen for six guys, and as the game got more exciting, they screamed for more. Scraping the gills from the underside of the mushroom is easy if you use a small teaspoon, gently, so as not to crack the cap. Place mushrooms, stem side down, on a greased baking sheet; drizzle with oil.
To begin with this recipe, we must prepare a few ingredients. You can cook portobello mushroom pizza cups using 6 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Portobello Mushroom Pizza Cups:
- Prepare 4 large portobello mushrooms
- Get 1 cup marinara sauce
- Take 1/4 cup chopped pepproni
- Get 1/4 cup chopped green pepper
- Prepare 1 1/4 tsp italian seasoning
- Take 1 cup shredded italian cheese blend
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Instructions to make Portobello Mushroom Pizza Cups:
- preheat oven at 400
- remove and discard stems and gills from mushrooms
- brush caps with olive oil
- place with rounded sides down on baking pan
- bake uncovers for 5 min
- combine marinara, pepperoni, green pepper and italian seasoning
- spoon filling onto mushrooms
- top with cheese and sprinkle with italian seasoning
- bake 8-10 min or until cheese is bubbly
You can make pizza night more wholesome with these vegetarian and low-carb, portobello mushroom cap pizzas. Oh, and not to mention these pizzas are gluten-free also! I really didn't know what to make for Meatless Monday last week, but David spotted some beautiful portobello mushrooms at the grocery store and pointed them out to me. Line a baking sheet with parchment paper. Place portobello caps open-side up on the sheet.
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