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Portebella Pizza
Ingredients
- 8 Portebella Caps
- 3 Tablespoons Olive Oil To Coat The Mushrooms
- 1 Cup Pizza Sauce Homemade or Store Bought
- 1 oz Block of Mozarella Cheese 8- Shredded From The Block
- 1 oz Package Hormel Pepperoni 1.75
- 1 Bunch of Fresh Basil Chopped
Instructions
- Wash the mushrooms.
- Pat the mushrooms dry with paper towels. Then remove the stem and gills.
- Brush olive oil onto the top and bottom of the mushrooms.
- Grate the block of mozarella cheese. Please do not use pre-shredded cheese as it sometimes does not melt as well. Set aside.
- Now add spoon some pizza sauce onto each of the mushrooms.
- Next add a handful of cheese. Do not add too much cheese onto the mushrooms as it can overflow when cooking in the oven.
- Lastly top with the pepperoni slices.
- Pre-heat oven to 425 degrees.
- Brush some olive oil onto the surface of the grill pan.
- Transfer the mushrooms to a grill pan or baking dish. If using a baking dish the mushrooms will release some liquid as it cooks in the oven. After it is done cooking in the oven you may want to place the mushrooms on a plate lined with paper towels to soak up some of the liquid to dry the bottoms of the mushrooms.
- Place the grill pan in the oven and cook for 20 minutes.
- While the mushrooms are baking chop the fresh basil and set aside.
- After the mushrooms have baked for 20 minutes, increase the heat to 500 degrees and cook for another 5 minutes.
- If the top of the cheese has not browned then you can place the mushrooms under the broiler for 30 seconds to a minute until they have slightly browned. This step is optional.
- Remove the mushrooms from the oven and top with the chopped basils.
- Serve immediately while warm.