Oh my goodness, these are amazing! I'm not just saying that from an adult culinary point of view either. I made these for 8 kids, age 20 months to 5 years old and even the 5 year old who supposedly hates everything gobbled them up. The best part is that the "crust" is a vegetable (not more bread), but they look just like pizzas.
The big bonus is that they took me no time to prepare and I had barely any clean up. I was kind of scared the kids would say "wait, this isn't REAL pizza," but not a word. Happy kids make happy mommies. What could be better?
Portobello Pizzas (4 Big Kid Servings)
- 1 15 Oz Can Tomato Sauce
- 1 garlic clove, minced
- 1/4 Tsp Thyme, Basil and Oregano
- 1 Tsp Salt
- 4 Portobello Mushrooms, stems removed (wiggle the stem back and forth gently to remove)
- 1 Tbsp Olive Oil
- 1/2 Cup Mozzarella Cheese, shredded
Preparation1. Preheat oven to 400 F.
2. Place the first 4 ingredients in a bowl to combine.
3. Line a cookie sheet with foil and brush lightly with olive oil.
4. Place the mushrooms stem side down on the cookie sheet, brush the tops with olive oil and bake for 10-15 minutes depending on how big your mushroom is. Discard any excess liquid that is on the cookie sheet.
5. Turn over the mushrooms stem side up, cover with 2-3 tablespoons of tomato sauce and 2 tablespoons of shredded cheese.
6. Bake the mushrooms for an additional 10 minutes or until the cheese is melted.