Don’t we all love pizza? I love making them, but making the crust takes lots of time…. Using a mushroom for a crust is not only easier, it’s also healthier. I made spicy pesto pasta and potato wedges to complement this dish.
Watch video here – Portobello Mushroom Pizza
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1. You can use cremini mushrooms to make a mini pizza version that works well as an appetizer.
2. You can replace the ground sirloin and chorizo with sausages, chicken or even seafood.
3. If you prefer more stuffings, simply remove the grills under the mushrooms to make more space.
500 g. large portobello mushrooms,stems removed
2 tbsp. worcestershire sauce
1 tbsp. cooking oil
1 tbsp. olive oil
1 tbsp. unsalted butter
1/2 head of garlic, crushed
200 g. chorizo bilbao, cut into 1/2 inch cubes
150 g. ground sirloin
stem of portobello mushrooms,chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tbsp. fresh basil leaves, chopped
1 medium sized onion, chopped
2 tomatoes, diced
400 grams mozzarella cheese, sliced
1 Spread cooking oil on the baking tray.
2 Arrange the mushrooms on the tray, bottom side up.
3 Drizzle worcestershire sauce on each of the mushrooms.
4 Bake in a preheated oven at 350 degrees fahrenheit for 10 minutes. Then set aside.
5 Brown the garlic on olive oil and butter on medium heat.
6 Saute the garlic, chorizos, ground sirloin and chopped mushrooms.
7 Season with salt and pepper.
8 Add the basil leaves. Simmer for about 5 minutes then set aside.
9 On each mushroom, layer the meat, onions, tomatoes and cheese.
10 Bake in an oven for 10 minutes at 350 degrees fahrenheit.
11 Serve with potato wedges and pasta. Enjoy!