Wednesday, May 11, 2011

Portabello Pizza

Mark always tells me that I put so much creativity and effort into even the smallest of meals. My philosophy is if I'm going to eat, it might as well be delicious. As my dad always says, if you are going to make a sandwich, MAKE A SANDWICH. Although it's unrealistic to think that every bite of every meal is going to send you over the moon, it doesn't hurt to try!

I saw The Hungry Girl share this idea on The Today Show several weeks ago and when I saw the lonely, uneaten portabello mushrooms and leftover homemade marinara in my fridge, the culinary fireworks went off in my head and I pulled all pizza friendly toppings out of my fridge. If you like mushrooms and pizza as much as I do, this is a healthy alternative and easy to make for one- or ten! Just scoop out the mushrooms and top with lots of love and everything your tastebuds desire. I topped my portabello pizza with marinara sauce, green peppers, onions, kalamata olives, a sprinkle of mozzarella and freshly shaved romano cheeses, crushed red pepper and oregano. Bake at 350 Degrees for 20-25 minutes.

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