Portobello Pizzas

May 11, 2013

I love finding recipes that are not only easy and delicious, but good for you! This one does not disappoint. Another bonus is that it’sĀ a gluten-free recipe. I made a few tweaks from the original recipe, including:
– Used caramelized onions and fresh basil leaves as toppings
– Subbed turkey pepperoni (you can omit to make it a meatless dish)
– Omitted the black olives, anchovies and sausage

I served these tasty personal pizzas alongside a quinoa salad and roasted asparagus sprinkled with blue cheese.

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Quick Tip: Wrap a few garlic cloves in aluminum foil (drizzled with evoo) and roast in the oven alongside the mushroom caps.