10-minute Portobello Pizzas

• Gluten free

• Meat

  • 30 Sized pepperonis, miniature

• Produce

  • 6 Cherry or grape tomatoes
  • 2 tsp Garlic
  • 6 Portobello mushroom caps

• Condiments

  • 3/4 cup Pizza sauce

• Baking & Spices

  • 6 tsp Italian seasoning
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 1/2 cups Mozzarella cheese, reduced fat

Found on cafedelites.com

Description

Ingredients

• 6 portobello mushroom caps, stems removed, washed and dried with a paper towel
• 2 tablespoons extra virgin olive oil
• 2 teaspoons minced garlic
• 6 teaspoons Italian seasoning (or a dried oregano and basil leaf blend), divided
• ¾ cup pizza sauce (garlic and herb)
• 1½ cups reduced-fat shredded mozzarella cheese (or a pizza cheese blend)*
• 30 miniature-sized pepperonis**
• 6 cherry or grape tomatoes, sliced thinly
• Salt and pepper, to taste

Directions

• Preheat oven to broil / grill settings on high heat. Arrange oven shelf to the middle of your oven.
• Combine the oil, garlic and 4 teaspoons of the seasoning together in a small bowl. Brush the bottoms of each mushroom with the garlic oil mixture and place each mushroom, oil side down, on a lightly greased baking sheet / tray.
• Fill each mushroom with 2 tablespoons of the pizza sauce per cap, ¼ cup of mozzarella cheese, 6 pepperoni miniatures and tomato slices. Broil / grill until cheese has melted and is golden in colour (about 8 minutes).
• To serve, sprinkle with the remaining Italian seasoning (or mixed herbs), and season with salt and pepper to taste.