Sometimes you just want a big ol’ pizza. But if you’re looking to avoid the gluten gut-bomb that goes along with a typical pizza, why not try something new?
I’ve made deep dish portobellos twice recently–I did it a little differently each time, but the results were the same: deliciousness.
The first thing you’re going to want to do is to hollow out your portobello mushrooms, by scraping out the gills. You can use a spoon to do this. The gills are edible, but you are doing this to make room for the pizza!
You should also pop out the stem. Save it if you want (it is also edible) and chop it up and add it to your pizza with the veggies, if you feel so inclined.
Here’s how I did my first deep dish portobello: I browned grassfed ground beef (sausage would be good as well) and onions. Drained the fat and added the beef and onions to some homemade pizza sauce. Filled the mushroom up with this mixture. Then I sprinkled veggies on top (peppers, olives, whatever sounds good). Then I sprinkled parmesan cheese on top. And lastly, I topped it with Applegate Farms pepperoni. I rubbed the outside of the mushroom with olive oil and baked the whole thing on 400 for about 15-20 minutes. Delish.
Tonight, I got the hankering for pizza again, but didn’t have any meat thawed. So I chopped up some veggies (bell pepper and onion) and chopped up Canadian bacon and pepperoni.
Then I stirred in my homemade pizza sauce, and used this mixture to fill up the mushroom.
Then I sprinkled with Parmesan cheese and baked at 400 for 15-20 minutes. Again, it was really great (even though it just looks like a giant blob in the photo).
And no, I didn’t even serve veggies on the side. In case you missed the memo, this is served in a GINORMOUS MUSHROOM.
I think it would also be good with shredded chicken and pesto topped with provolone cheese. Oh my.
So what are you going to fill your mushroom with?