Portobello Mushroom Pizzas

When I first saw this recipe online I thought "That could be good."
Then I made these for dinner and was amazed at how delicious it was.   Mind-blowingly tasty.
And from start to finish this dinner is on the table in 20 minutes. Bonus.

Adapted from CJ at Myp90xNutritionplan.

1.  Preheat oven to 400F.  Clean your mushrooms and remove the stems. 
*These mushrooms are like sponges so try to use as little water as you can in cleaning them, or let them dry before you make the recipe

 2.  Bake the mushrooms upside down on a baking sheet for 7 minutes. 

3.  Use 1 cup of pizza sauce for about 10 large mushrooms. 
*I make my own, using plain tomato sauce mixed with minced garlic, some oregano and fresh basil.

4.  Top your mushrooms/pizzas however you'd like.  I used pepperoni, spinach, cheddar and Gouda this time.
*We usually love toppings like fresh tomatoes, but the pizzas can get too wet - use sun-dried ones instead to avoid a sloppy meal.  

5.  Once you've rocked the toppings, put them back in the oven under broil for 3-4 minutes, until the cheese is melted and they're golden perfect.

6.  Serve with a fresh salad and chow down!

Notes:
CJ's original recipe was also for mini mushroom pizzas as an appetizer.  Party cuteness!
As a dinner, make 2-3 large mushrooms per person.  I eat 2 and am full, but Steve and his friend were here and both ate 3 each.
This could easily be made vegetarian by swapping out the toppings to your preference.
I always use parchment paper on my baking sheets to make clean up easier.  You may have noticed I'm not so precise in my cheese distribution.





This has definitely become one of my favourite meals lately, especially since trying to have our plates be filled 2/3 with vegetables.   This one is 9/10ths ;)
Let me know if you try it!