Traverse City Record-Eagle

Food

July 18, 2013

Recipe of the Week: Portobello Mushroom Pizza

Paige Bergeron found this recipe while surfing the health and fitness section of the online pinboard Pinterest and modified it according to the veggies she had on hand. She used dried herbs but thinks it would be even tastier to subsitute fresh.

“It satisfied my desire for a pizza but it was healthier,” said Bergeron, of Corvallis in western Oregon. “Very yummy. Really healthy, except for the cheese, but what’s a ‘pizza’ without the cheese.”

Portobello Mushroom Pizza

2 or more portobello mushrooms

1/2 onion, chopped

1/2 green pepper, diced

1/2 zucchini, diced

2 fresh tomatoes, diced

Shredded Parmesan and mozzarella cheese

Basil and oregano to taste

Sautée onion, green pepper and zucchini. Add diced tomatoes, basil and oregano. Scoop the filling into the mushrooms, then pile on shredded cheese. Bake at 350° for around 15 minutes or until cheese melts.

Do you have a favorite recipe to share? Please send to the Record-Eagle Food section at 120 W. Front, Traverse City, MI 49685, features@record-eagle.com or fax to 946-8632.

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