|Gluten Free Portobello Mushroom Pizza|
Made this for dinner the other night; YUM! So easy and so filling, and soooo DELICIOUS. I love mushrooms and I love pizza, but this is the first time I ate them together like this, and it is so going into the rotation at home! And yes, I ate two - it was dinner after all! Though you could eat just one if you pair it with an awesome salad.
And by the way, mushrooms (all kinds!), are great for your immune system and health! So eat up and enjoy :)
Here is what you do:
Preheat oven to 425 degrees Fahrenheit. Brush a little olive oil on the bottom of a rimmed sheet pan. Place 4 large Portobello mushroom caps upside down (stem side up!) on sheet. You can totally leave the gills there, no problem. Brush bottoms with olive oil and sprinkle on some garlic powder. Cook for 15 or so minutes. Remove from oven and top each cap with:
3 TBSP Trader Joe's jarred Bruschetta
1/4 cup Cannelini beans (rinsed/ drained, if canned)
Mozzarella cheese, as much or as little as you want
Pop back into oven for 12 or so minutes, watching closely, allowing the cheese to brown up to perfection. Remove, cool, dive in! YUM.
*As always, if you follow a Gluten Free diet because of a serious medical condition, please be sure to double check the ingredient lists of all foods used in these recipes, as Gluten likes to hide in all sorts of things!!
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