Portobello Pizza Recipe?

[ladyhairg]

I don't know if I saw this somewhere or just sort of dreamed it up, but wouldn't it be good to make little individual pizzas on portabello mushrooms? NO crust required.

But I'm not sure how long to cook it to make sure the mushroom is done enough without making it mushy.

Any input?

[NulloModo]

Mushrooms don't take much time at all to cook, so I would just brush both sides of the mushroom with a little olive oil, place on your toppings, and bake just long enough to finish those off. Once the toppings are done the mushroom should be fine.

[Naja]

Yummy.

Plenty of olive oil on the pan to keep it from sticking, and you're good to go. The toppings should be precooked because a portobello cap will not take all that long to get quite soft and well done.

One thing you may try is to slice the portobello cap horizontally into two large flat pieces, precook those and drain off the liquid. See if you can get a dryer texture going on in the mushroom slices. A light searing or crisping in oil perhaps? Then the precooked toppings and just enough time to get it all warmed up together.

[not2late]

Rub the mushroom cap with a little olive oil and salt. The salt will "draw out" some of the water. Set it in a collander and let it drain drain for about 20-30 minutes. Then rinse the excess salt from the mushroom.

[loosinit]

I usually make a "white" pizza (no tomato sauce).
Mix together:
2oz ricotta cheese
2oz mozzarella cheeze
3oz frozen chopped spinach thawed and very well drained
1-2 cloves garlic minced fine

Prepare 2 large or three medium portobello caps by removing the stems and scraping out the gills with a spoon. Equally divide the cheese mixture and add any topings desired. Bake at 350 for 15 minutes.

[ladyhairg]

Thanks for all the ideas! My family is having pizza tonite. I'll let you all know how it goes.