Wednesday, 20 July 2011

Portobello Pizza

I've made stuffed mushroom caps before, but this was much better. The only reason it is remotely in the realm of "pizza" is because of the shape: this is wheat-free, and very pretty when served with a salad.


  • 1 package large portobello mushrooms (mine had about 8 caps)
  • 4 cloves garlic, minced
  • 2 handfuls of spinach or kale (I used spinach) 
  • juice of 1/2 a lemon
  • 1 leek, fine dice
  • 1 onion, fine dice
  • fresh basil
  • fresh parsley
  • winter and summer savory 
  • olive oil
  • salt
  • feta cheese, crumbled 


  1. Preheat oven to 400F. 
  2. Clean the mushroom caps by scraping the ribs out with a spoon and discarding the stems. Put them on a cookie sheet.
  3. Heat up a large skillet and add some olive oil. Saute the onion, leek and garlic with a good pinch of salt until they are soft, about 8 mins.
  4. Give the herbs a rough chop and add to the pan, letting the mixture cook for another minute.
  5. Turn off the heat and add the spinach and lemon. The residual heat will wilt the spinach. Keep mixing until everything is well incorporated.
  6. Spoon some of the mix into each mushroom cap. I used a tablespoon measure and got about 2 Tbsp per cap, give or take. Crumble some feta cheese on each cap and pop in the oven to brown for about 10 minutes.
  7. Serve with salad for a lovely summer meal.

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