We’re still chugging along on our vegan experiment, although most of the family is now on a vegetarian experiment instead. The kids can’t resist adding Parmesan to their pasta and the hubby likes his ranch dressing. There are vegan alternatives available, but I just can’t justify the expense right now.
We are really enjoying trying new things. For example, I never realized just how much we like portobello caps. Yum, yum… and so versatile. We like them as a “meaty” steak substitute, but last night we had them as crustless, personal pizzas. It was a hit!
- 5 large portobello caps, stems removed
- 14 oz pizza sauce or to taste
- 8 oz shredded cheese or to taste (we used mozzarella for the vegetarians and Daiya mozzarella-style shreds for the vegans)
- Garlic powder
- Salt and pepper
- Olive oil
- Optional pizza toppings:
- Chopped tomatoes
- Sliced olives
- Assorted meats and veggies
- Preheat oven to 350.
- Wash and dry the mushroom caps.
- Lightly grease a baking dish with olive oil.
- Place the caps in the dish. Sprinkle with salt, pepper, and garlic powder to taste. Drizzle lightly with olive oil.
- Place in oven and bake for 20 minutes.
- Remove from oven and divide pizza sauce among the caps. We like ours saucy, so we used a 14 oz jar to sauce 5 large caps.
- Add desired amount of cheese to caps.
- Add any desired toppings.
- Return to oven for approximately 10 minutes, or until cheese is melted.
- If you want your cheese slightly browned, place under the broiler for about 2 minutes.
We ate these with a large green salad and leftover lentil soup. We’ll definitely be adding crustless portobello pizzas to our regular rotation!