It is such a simple idea. I can not believe that I did not think of it sooner.
I had four wonderful looking, very large portobella mushroom caps. They were too lovely to slice into something else, but I was not exactly in the mood for a mushroom steak or burger either.
I had just closed my refrigerator’s doors hoping something for some divine intervention or a few penguins to appear (a rather obscure Cosby Show reference that I think of every time I or someone else stands with the refrigerator door open longer than to grab something out) when the idea struck…make them into mini “personal” pizzas.
It turns out that they make great mini pizzas for a family that loves pepperoni and mushroom pizzas. Plus, they are easy to make on the grill or in the oven.
As with any time you stuff mushrooms, an issue with using the portobella cap as the base of the pizza is the moisture that the cap naturally contains. Following a few simple tips can make your portobella pizza turn out better:
1. Clean the mushroom caps with a warm, damp towel instead of placing in/under any water.
2. Pre-cook your mushroom caps with the stem-side down to allow the moisture to release and run out.
3. Do not add salt directly to the mushroom. Salt will pull out more moisture.
4. Use just the minimum amount of olive oil to lightly coat the cap top and stem side.
5. Do not use toppings that have much water, ie. pineapple, canned artichokes.