Are you a mushroom fan, or are you in the camp that doesn’t eat fungi (my husband’s camp)? I never thought of eating mushrooms as eating fungi, and right now if you take a walk in the forests around the Pacific Northwest, you’ll find edible fungi (not portobello mushrooms though). Just bring a book with pictures or a knowledgeable guide so you manage to harvest edible mushrooms (and not the poisonous kind).
Have you had a portobello mushroom? They’re quite meaty as far as mushrooms go, and they taste great marinated and then roasted or grilled. Here’s a fun recipe for pizza using a portobello mushroom instead of a dough-based crust.
Tip If you have the time, the mushrooms are great marinated for at least a few hours (or overnight) in the olive oil and vinegar. Before you roast them, drain all the liquid and pat the mushrooms dry.
Portobello Pizza
Ingredients
- 4 portobello mushrooms (they average about 4 inches in diameter)
- about 2 tablespoons of olive oil & vinegar (red wine, balsamic, or other vinegar), or Italian salad dressing
- oregano, thyme, and other herbs
- two large tomatoes, chopped, plus a garlic clove, finely chopped or pressed (or tomato sauce)
- 4 slices of cheese (Havarti, mozzarella, Parmesan, or some shredded mixture)
- other pizza toppings (peppers, goat cheese, pine nuts, pesto, caramelized onions, etc.)
Preparation
- Preheat your oven to 400 degrees F.
- Avoid washing the mushrooms because they tend to hold a lot of moisture. Instead, wipe the mushrooms to clean off any dirt using a moist paper towel or cloth. Some of moisture will burn off when you roast them. Optional: I slice the stem down so it’s flat and I have more pizza surface area.
- In a roasting pan or baking sheet, place parchment paper or a non-stick maton the bottom. Place the mushrooms bottom-side up (so the inside is facing up) in the roasting pan.
- Place any dry or fresh herbs on top of the mushrooms and then drizzle the olive oil and vinegar over each mushroom. Cover lightly with foil.
- Bake the mushrooms for about 25 minutes, or until they become tender and you can stick a fork in them.
- When the mushrooms are finished roasting, place all your toppings on them (with the cheese on the top), and bake for another 10 minutes at 400 degrees F, or until the cheese begins to bubble.
- Cool and enjoy!
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A pizza option that quick HAS to make my list! I made pizza the other day, and it was great fun, but it is a pretty time-consuming process from scratch. I’m going to give this a try – another bonus: it probably won’t do funny things with my blood-sugar, either…yay!
Hi Jennifer. I wish it were quicker – the roasting slows the process down, but you can roast just the mushrooms ahead of time, put them in the refrigerator, and then take them out for a quick meal with toppings.
Erica,
I’ve put up a SCD for the Holidays page for everyone to put links to holiday recipes. I hope this will help everyone find plenty of SCD recipes, especially those who are new to the diet. If you want to add any links of your great recipes: http://mrsedsresearchandrecipes.blogspot.com/2010/11/scd-for-holidays.html
Hi Tracee,
Thanks for sharing this. Great idea. I’m going to post some favorites (fingers crossed) as long as time allows. Feel free to share it on the Comfy Belly Facebook page too. Update: I’ll place it on the FB page for you