Portobello Mushroom Pizza

Who doesn’t love pizza!? It’s the perfect easy food that pleases almost everyone. Portobello mushrooms are perfect for being scraped out and filled with delicious ingredients. I added some tomato sauce, broccoli, and tomatoes, and sprinkled them with cheese. I love having this as a filling snack. I was skeptical about what these would taste like, but they were really delicious!

Ingredients

2 large portobello caps, gilled and stem removed.

1/4 cup Grandma’s Tomato Sauce (Recipe Below) or all-natural tomato sauce

1/4 cup chopped broccoli

1/4 cup cubed tomatoes

1/4 cup chopped green peppers

1 clove of garlic, diced,

1/2 tsp onion flakes

1/2 tsp parsley

1/2 tsp basil

1 Tbsp part-skim mozzarella cheese (or cheese of choice)

Directions:

1. Preheat oven to 400F

2. Gill and remove the stem from the portobello mushrooms.

3. Spread the 1/4 cup tomato sauce evenly between the two caps.

4. Evenly spread the broccoli, tomato, green peppers, and garlic.

5. Top with onion flakes, parsley, basil, and mozzarella.
6. Place on a cookie sheet lined with foil and cook for about 10 minutes!

Grandma’s Tomato Sauce (From the Fixate Cookbook)- Makes 12, 1/2 cup servings

Ingredients

2 Tbsp Olive Oil

1 medium onion, chopped

4 cloves of garlic, chopped

1 (6 oz) can tomato paste (no salt added)

1/4 cup red wine

2 cans whole peeled tomatoes (28 oz each)

2 Tbsp agave nectar

1 tsp Himalayan Sea Salt

1/4 tsp black pepper

1 (3 oz) Parmesan Cheese Rind (I omitted this)

3 Tbsp fresh basil, chopped

Directions:
1. Heat oil in saucepan over medium-high heat.
2. Add onion and cook 5-6 minutes.
3. Add garlic and tomato paste and cook, stirring frequently, 2-3 minutes (don’t let it burn!!)
4. Add wine and cook, stir constantly 2-3 minutes.
5. Add tomatoes, agave, salt, and pepper. Bring to boil, stirring frequently. Reduce heat to low and gently boil 3 minutes.
6. If using cheese- add and stir occasionally for 1 hour. If not skip to step 7 🙂
7. Add basil; mix well.

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