4.6
November 21, 2014

Healthy & Delicious Portobello “Pizza.” {Vegetarian, Gluten Free Recipe}

stuffed-portabello

I’ve been asked more times than I can count what I would eat for my last meal on earth.

I’m sure you have too—it’s a compelling question. If we had one more culinary opportunity, just one, what would be good enough to fit the bill?

As the middle class American that I am, my answer is pretty simple: pizza.

Yep. Not lobster, or filet mignon, not a perfectly ripe fig or a bowl of the most refined boullion lovingly put together by—I don’t know—David Bouley. Just a pizza. And it doesn’t have to be an especially good one either.

That being the case, and pizza being a dire threat to my waistline and my optimal health (inflammatory white flour anyone?), I came up with this.

I promise you can get your pizza on with minimal cheese, no dough and lots of nutrient dense veggies.

Here’s how:

Portobello “Pizza” with Baby Kale and Goat Cheese

You will need:

4 portobello mushrooms, scrubbed with stems removed

1 1/4 cups marinara sauce

4 cups baby kale (or spinach)

1/2 small red onion, sliced

2 cloves garlic, minced

1 cup crumbled goat cheese

4 t/l fresh grated Parmesan

1 t/l soy sauce

1 t/l olive oil + extra for sautéing

2 t/l balsamic vinegar

1 tsp dried oregano

salt and pepper to taste

fresh oregano leaves (optional)

Arrange mushrooms, gills side up on a baking sheet. Mix together soy sauce, olive oil and vinegar thoroughly and drizzle evenly over mushrooms.

To a hot pan, add a dash of olive oil and garlic, sauté one minute, add kale and a dash of salt and stir until greens are wilted. Set aside.

Assemble pizzas (two caps are enough for one person). Place 1/4 of the kale/garlic mixture on each mushroom. Layer on onions, marinara sauce, goat cheese, Parmesan, salt, pepper and oregano evenly.

Put on a 350 degree oven for 25-30 minutes uncovered, or until the cheese is bubbly and brown.

Garnish with fresh oregano leaves if desired and serve with a big green salad.

*Note; like a regular pizza, my Portobello “Pizza” begs for creative toppings. Try any of the following in any combination: red or yellow peppers, olives, zucchini, yellow squash, leeks, fennel, carrots, parsnips, sun dried tomatoes, capers or cauliflower.

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Author: Erica Leibrandt

Editor: Catherine Monkman

Photo: Culinaryexperiences.biz via Google Creative Commons

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najeebaansar Jul 31, 2015 2:54am

it is so nice and pretty,i like it .visit my posts http://delightfullcookbook.blogspot.com/2015/07/shttp://delightfullcookbook.blogspot.com/2015/07/o

najeebaansar May 8, 2015 9:04am

it is best i like it visit my blog too
my recent posts are http://delightfullcookbook.blogspot.com/2015/05/shttp://delightfullcookbook.blogspot.com/2015/05/s

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Erica Leibrandt

Erica Leibrandt is a licensed psychotherapist, registered yoga teacher, published author, and imperfect mom. Visit her at PsycheFinder, her new website—the only site that finds your mental health professional for you. You can also connect with her on Facebook, Twitter, or Instagram.