Gone are the day of thinking of pizza as “cheese and pepperoni”. There are SO many toppings and even versions of crusts available now. One of my favourite unique toppings combinations is my Tandoori Curry Chicken Pizza. But when it comes to replacing the crust, I am all about portobello mushrooms! Here is a fun recipe that could be enjoyed for any meal or snack of the day! They also make a really pretty appetizer if you have company for supper!
Here is the full recipe that makes 8 mini pizzas.
8 Portobello Mushroom Caps (wiped clean and stems removed)
1 tbsp Extra Virgin Olive Oil
1 tsp Oregano
2 cups Crushed Tomatoes
1 cup Red Onion (finely diced)
1/2 cup Cherry Tomatoes (halved)
1 Bell Pepper (diced)
1 cup Feta Cheese (crumbled)
- Preheat oven to 400ºF (204ºC).
- Line a baking sheet with parchment paper and add mushroom caps. Brush both sides of each with a bit of olive oil. Sprinkle the inside gills with oregano and season with sea salt and black pepper. Place in the oven and bake for 5 minutes.
- Meanwhile, prepare your veggies.
- Pull mushroom caps out of the oven and spoon crushed tomato sauce into the caps. Top with diced veggies and sprinkle with feta cheese. Place back into the oven and bake for 15 minutes. Once they are done, remove from the over and let them cool for a few minutes and enjoy!