Last night was my turn to deliver dinner to the new parents, Chris and Jo Mae. I made a version of this recipe for Mexican stuffed shells. After delivering their food, I needed a quick idea for our dinner. I had bought a couple of portabella mushroom caps last week and decided to try them out as mini pizzas. All I had on hand was mozzarella and turkey pepperoni but I look forward to making these again with other toppings.
- portabella mushroom caps
- pizza sauce (I use Classico brand)
- toppings of choice (I used mozzarella cheese, Italian seasoning, and turkey pepperoni)
Spray baking pan with non-stick spray and pre-heat oven to 400 degrees,
Clean and scrape out the inside of mushroom cap, cutting the stem as short as possible,
Place mushrooms onto baking sheet (cap side down) and assemble pizzas. Bake for 10-15 minutes.