Portobello Pizza Recipe With Fresh Mozzarella, Basil And Cherry Tomatoes

• Vegetarian
• Gluten free

• Produce

  • 1 small bunch Basil, fresh leaves
  • 1 package Cherry tomatoes
  • 4 Portobello mushroom caps, large

• Condiments

  • 1 can Tomato sauce

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 1 container Mozzarella, fresh

Found on melaniecooks.com

Description

Ingredients

• 1 container (8 oz) fresh mozzarella
• 4 large portobello mushroom caps
• 1 package (8 oz) cherry tomatoes
• 1 can (8 oz) tomato sauce
• 1 small bunch fresh basil leaves
• 1 tsp salt
• ¼ tsp pepper

Directions

• Preheat the oven to 375F.
• Line a baking sheet with parchment paper.
• Wash the portobello mushroom caps and blot with paper towels to dry.
• Put the portobellos on a baking sheet in a single layer.
• Sprinkle the portobellos with salt and pepper.
• Pour the tomato sauce on top of the portobello mushrooms.
• Cut the fresh mozarella into slices and put those slices on top of tomato sauce.
• Cut off the stems from the basil leaves and discard. Layer the basil leaves on top of the mozarella slices.
• Cut the cherry tomatoes in half, and layer the tomatoes on top of basil.
• Put the portobello pizzas in the oven and bake for 25 minutes.