Sunday, January 17, 2010

Portobello Mushroom Pizzas

Easy Portobello Pizzas
  1. Olive oil
  2. Portobello mushroom caps, 1 per serving
  3. spaghetti sauce
  4. Grated cheese mix (I used provolone and parm)
  5. few arugula leaves (optional)
I drizzled the washed and de-stemmed mushroom caps with olive oil and baked, gill side up, for 10 minutes at 400 degrees. I then spooned the spaghetti sauce into the caps and topped with grated provolone and fresh Parmesan and the lightly chopped sprigs of arugula.

I thought this was delicious! Potato, still claiming to not be a fan of mushrooms, meanwhile finished the entire cap. So I didn't woo him with the recipe.. at least I know I liked it ;)


I'm looking for other uses for the Arugula that arrived in my veggie delivery last week. I've been eating 2-3 bunches in my salads, but truthfully I don't eat much salad... any suggestions?

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