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
Ingredients
- 1 15 Oz Can Tomato Sauce
- 1 garlic clove, minced
- 1/4 Tsp Thyme, Basil and Oregano
- 1 Tsp kosher 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
Instructions
- Preheat oven to 400 F.
- Place the first 4 ingredients in a bowl to combine.
- Line a cookie sheet with foil and brush lightly with olive oil.
- 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.
- Turn over the mushrooms stem side up, cover with 2-3 tablespoons of tomato sauce and 2 tablespoons of shredded cheese.
- Bake the mushrooms for an additional 10 minutes or until the cheese is melted.
- Serve.
Nutrition
Calories: 120kcal | Carbohydrates: 10g | Protein: 6g | Fat: 7g | Cholesterol: 10mg | Sodium: 1240mg | Fiber: 3g | Sugar: 7g
Did you make this recipe?Mention @Weelicious or tag #weelicious!
sounds good will have to make it some day.. mushrooms are fugi not vegitables just saying 😐
My 16 month old love these so much that he practically inhales them. Thank you so much for another great recipe!
[…] picky about how or what his pizza is made with or on, so whether it’s a weelicious portobello pizza or a slice from our local pizza joint with tons of veggies on top, he’s game for […]
Hi,
First off, thanks again for speaking with the Silver Lake MOMS Club. It was great having you there.
Most importantly, I wanted to share a little story with you.
Today, my 13-month old could not wait the 10 minutes for our oven to heat and 10 minutes for the Portobello pizzas to cook, so I offered him a left-over appetizer.
“Would you like some fish pie?” A wave of his arm says, “no.”
“Would you like some veggie “fried” rice?” Another arm-wave.
“How about Shepherd’s Pie?” After looking carefully through the glass container, eyes go wide, a smile arrives, and clapping ensues. That’s the ticket! (Despite having happily eaten all 3 of these dishes earlier in the week.)
As he happily eats his pie, the pizzas are done. I start to eat. He asks for a bite, and the rest of his lunch is portobello pizza interspersed with shepherd’s pie.
Thank you so very very much for getting my kid to eat a gigantic portobello mushroom and countless others veggies.
Sincerely,
Kim & Bruno