There is nothing better than a deliciously roasted portobello mushroom cap filled with spicy sauce, hearty meat, and sautéed vegetables! These Portobello Cap Personal Pizzas are both healthy and satisfying and taste great as a snack, side dish, or for lunch! There are many ways to add some extra spice to this recipe if you’re looking for more heat. Just marinate the portobello mushroom in herbs and spices before adding toppings, or add jalapeños and other peppers as the vegetable topping. A dish this flexible helps add variety to your everyday meals!
Serves 4
• 4 large portobello mushroom caps
• 1/2 pound lean ground beef
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon red pepper flakes
• 2 cups Fiery Marinara (see recipe for Bison Meatballs and Fiery Marinara in Chapter 2)
• 1/2 cup chopped onions
• 1/2 cup chopped bell peppers
• Drizzle of olive oil
• Salt and pepper, to taste
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or foil and place 4 mushroom caps, top side down, on the sheet.
2. Heat ground beef over medium-high heat in a medium skillet until cooked through but still juicy. Drain the fats and add cayenne pepper and red pepper flakes. Stir together until well blended. Add a quarter of the meat to each portobello mushroom cap. Top each meat-filled mushroom with the desired amount of spicy marinara sauce (1⁄2 cup is recommended), chopped onions, and peppers. Top each with a small drizzle of olive oil and salt and pepper to taste.
3. Bake in the oven for about 20–25 minutes, until the mushrooms and vegetable toppings are well roasted. Remove from heat and enjoy hot.
fire MUSHROOM MADNESS
Using portobello mushroom caps is a wonderful way to present food. They are large, resilient, and have an earthy, meaty flavor that adds depth to many meals. Try filling your roasted portobello mushroom cap with a breakfast dish like the Tasty Taco Scramble (see Chapter 1), or fill them with cauliflower couscous or “rice” for a superbly satisfying side.
