Recipe Review: Portobello Pizzas!

Oh, pizza!  How we love you!  The kids were happy to try this pizza recipe that was recommended to Daddio by one of his colleagues.  Yummy!

Portobello Pizza

A few days ago we became vegan.  Yesterday, we had portobello pizza.  It was amazing!  It is basically mushroom pizza.  I enjoyed it.  It had vegan cheese, pizza sauce, and sautéed zucchini.  I liked the zucchini the best.  Also, the mushroom we had it on was chewy and slick.  It gave the pizza a meaty flavor.

Written by Belle, age 9.

Portobello Pizza

Recipe adapted by Moma

Ingredients:
-5 portobello mushrooms
-pizza sauce (we actually used organic spaghetti sauce)
-zucchini, quartered & sliced
-vegan cheese
-olive oil

1.  Gently twist portobello stems to remove them, and scrape the gills out with a spoon.  Wipe gently with wet towel.

2.  Rub olive oil on both sides of portobellos.

3.  Place the mushrooms, gill side down, on the grill for 8 minutes (ours was set about 400 degrees).

4.  While the mushrooms are heating on the grill, sauté the zucchini pieces in olive oil on the stove top.

5.  Remove mushrooms from heat, place gill side up on a baking sheet.  Top with sauce, cheese, and sautéed zucchini.

6.  Place mushrooms back on the grill, topping side up. ;)  Close lid and allow grill to work like an oven, melting the cheese and toppings into gooey goodness.  This takes about 5-7 minutes.

7.  Remove portobello pizzas gently to a baking sheet and allow to sit for a couple of minutes.  This helps everything kind of thicken up so it's a bit more manageable.

We ate our portobello pizza alongside roasted asparagus, a family favorite.

**This recipe was a hit with everyone, including our 3 year old!**