YOUR SOLIN GENERATED RECIPE
Roasted Portobello Pizza with Fresh Tomato, Melty Mozzarella, and Basil
Enjoy a creative twist on pizza by using hearty roasted Portobello mushrooms as a crust, topped with juicy fresh tomatoes, melty mozzarella, and fragrant basil. This dish delivers a satisfying balance of flavors and textures, making it a perfect option for dinner that’s both wholesome and visually appealing.
INGREDIENTS
2 large Portobello Mushroom Caps
4 ounces Fresh Mozzarella Cheese
1 medium Fresh Tomato
1/2 cup Fresh Basil Leaves (packed)
1 teaspoon Extra-Virgin Olive Oil
1 garlic clove, minced
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Gently clean the Portobello mushroom caps with a damp paper towel. Remove the stems and gently scrape out some of the gills if desired for more space.
Place the mushroom caps on a baking sheet, gill side up. Drizzle with olive oil and sprinkle with a pinch of salt, pepper, and the minced garlic.
Roast the mushrooms in the preheated oven for about 10-12 minutes until they begin to soften.
While the mushrooms roast, slice the fresh tomato into thin rounds and tear the basil leaves into smaller pieces.
Remove the mushrooms from the oven. Evenly distribute the sliced fresh mozzarella on top of each roasted Portobello cap.
Top with tomato slices and scatter fresh basil over the cheese. Optionally, lightly season with additional salt and pepper.
Return to the oven for an additional 3-5 minutes, just until the mozzarella starts to melt.
Remove from the oven and serve immediately, enjoying the blend of rich, savory melted cheese and fresh, vibrant toppings.