portobello crust pizza

i posted about these pizzas before, ages ago, but wanted to update. 

seems like each time i make something i make a few changes. 

i had two of them for dinner tonight, and they were heavenly.

portobello mushrooms can go bad quickly, and if you've ever smelled a bad one, you know what i mean. you can't always tell by looking, so as much as i hate to admit this, i sniff the package at the store, and sometimes i puncture the cellophane just a tiny bit to make extra sure that they are good. 

the good ones will have almost no smell, to a faint earthy smell. 

the bad ones, well, you will just know.

you can usually find a 2 pack of these large mushroom caps.

scrape out the gills carefully, with a spoon, and remove the stem.
try to preserve/maintain the lip of the mushrooms, as this is what holds your ingredients in place.

lightly wash and pat the mushrooms dry.

place them open side down, on parchment paper and a baking sheet, 

and bake for 5 minutes on 375. 

remove from oven, flip them over, 

then fill with sauce {i just use plain tomato sauce and italian seasoning},

cheese and meat. 

add a little more italian seasoning on top.

bake on middle rack for about 20 more minutes.

let sit about 5 minutes before eating. 

they will definitely fulfill a pizza craving. 

enjoy.

love,

nicolle