Delicious Recipes

Portobello Mushroom Pizza Bites

Posted on: 01/03/2016

Portobello Mushroom Pizza Bites.fw

Prep time: 10 min

Cook time: 35 min

Yield: 8 to 12 servings (2 to 3 wedges per person)

Level: Easy


4 portobello mushrooms, stems removed

3 tablespoons extra-virgin olive oil

2 cloves garlic, minced

Kosher salt

1/2 teaspoon dried oregano

1 slice white bread, crust removed and torn into very small (about 1/4 inch) pieces

1/4 teaspoon crushed red pepper flakes

3 tablespoons oil-packed sun-dried tomatoes, finely chopped

4 teaspoons tomato paste

2 ounces part-skim mozzarella, thinly sliced

6 to 8 small basil leaves, torn


Preheat the oven to 425 degrees F. Line a baking sheet with foil.

Scrape out the gills of the mushrooms with a spoon, being careful not to break the cap. Rub the mushrooms with 2 tablespoons of the oil and half the garlic. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon oregano. Place the mushrooms, gill-side up, on the prepared baking sheet, and roast until tender, 15 to 25 minutes. (If the mushrooms are thicker than 1 inch, they will take longer to cook).

Meanwhile, toss the bread pieces in a medium bowl with the remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano, 1/4 teaspoon salt and the red pepper flakes. Transfer them to a medium skillet over medium heat, and stir until they turn golden and crisp on the edges, 5 to 6 minutes. Return the croutons to the bowl.

While the mushrooms are still hot, pat them dry with a paper towel. Top each with 1 teaspoon tomato paste, spread evenly, and slices of mozzarella to cover. Divide the sun-dried tomatoes and croutons between the 4 mushrooms, and place in the oven to melt the cheese, 4 to 5 minutes. Sprinkle with basil leaves.

Cut each mushroom into 4 to 8 pieces, depending on the size of the mushroom.


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