If you are staying at home this New Year’s Eve, or hosting a cocktail party, hor d’ourves are always a great and fun way to ring in the the new year. Many store-bought hor d’ourves, however, are full of preservatives and sodium, so why not skip all the fillers and make some delicious appetizers from scratch? This simple, yummy and healthy recipe for Portobello Mushroom Mini Pizzas, is always a hit at gatherings with young and older guests alike. Give it a try and ring in the new year in style and good health! Bon Appetite!
Portobello Mushroom Mini Pizzas Ingredients:
5 portobello mushrooms, cleaned, stems and gills removed*
1 cup Pizza sauce (regular tomato sauce works too)**
2 cups Mozzarella cheese
Parmesan cheese (for sprinkling on top)
Suggested toppings (get creative with your pizzas and throw in whatever toppings you like!)
1/2 cup sliced Pepperoni (Turkey is a good lean substitute)
1/2 cup pitted and sliced Black Olives (optional)
Fresh basil leaves (for garnish)
Dried oregano (to taste)
**Double your recipe by doubling all the ingredients or cut your pizzas into quarters once cooled.
* You can substitute marinara for pesto and mozzarella for feta, makes your pizzas a little lighter but just as tasty!
Instructions:
1. Preheat oven to 400 degrees.
2. Clean the mushrooms with a wet paper towel then carefully remove the stem and gills.
3. Turn your mushroom over so it is resting on the top of the cap and spread pizza sauce or pesto inside.
4. Sprinkle cheese and all other toppings of choice inside your mushroom cap.
5. Coat a tin foil covered baking sheet with a thin layer of olive oil or cooking spray and place mini pizzas on top (toppings facing up).
6. Bake in the oven for 20 minutes or until the cheese is melted and mushrooms are tender. To brown your cheese on top, broil for about 5 minutes of until cheese bubbles.
7. Sprinkle parmesan cheese and oregano on mini pizzas, let cool, serve and enjoy!
