Friday, April 27, 2012

Portobello Mushroom Pizza

So I decided to give up carbs. I've been doing pretty well for about 2 weeks when all of a sudden, I hit a wall last night. PIZZA kept coming to mind and I just couldn't stop thinking about it. Just when I was about to give in I looked in the fridge and saw a few beautiful Portobello mushrooms. BOOM! Portobello mushroom pizza!!! Loaded with vitamins and protein, it was the PERFECT substitute! Break off the stems, sauté some veggies, top with cheese, and you're good to go!!! OH!!! And want to know what made it even BETTER?! Olive oil with white truffles! Yup, you read correctly! Oh, and use some daiya and it's a vegan pizza!

What you'll need:
4 portobello mushrooms
1 yellow and one green zucchini
5 roma tomatoes
1 large onion
6 cloves of garlic
2 tbs. white truffle olive oil
Kosher salt & pepper
1/4 cup mozzarella cheese (or daiya)
2 tbs. grated parmesan cheese

1. Preheat your oven to 450*. Chop your onion and sauté until browned.
2. While onions are cooking, chop the zucchini into bite size pieces. Once onions are browned, add zucchini, salt and pepper (about 1/2 tbs. each).
3. When zucchini start to soften, add chopped tomatoes (cut them in half and pull out seeds).
4. Take a garlic press and press the garlic. Mix through and let cook for less than a minute, so it keeps its strong flavor yet isn't bitter anymore.
5. Take about 2 large spoonfulls of the veggie mix and plop it in the middle of each mushroom (stem side).
6. Line on a baking sheet (spray with cooking spray, please! Or they'll stick) and top with mozzarella and parmesan. Bake for 15 minutes and serve immediately!
enjoy :)
Vegan Portobello Mushroom Pizza

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