Courtesy of Cook’s Illustrated
2 tbsp unsalted butter
¼ grated onion, from 1 medium onion
¼ tsp dried oregano
Salt and pepper
2 garlic cloves, minced
1 (28-oz) can crushed tomatoes
¼ tsp sugar
2 tbsp coarsely chopped fresh basil
1 tbsp extra virgin olive oil
Portobello Mushroom Pizzas
4 Portobello mushroom caps, wiped clean and stems removed
½ cup mozzarella cheese, shredded
¼ cup Pecorino Romano, freshly grated*
¼ cup Parmigiano-Reggiano, freshly grated
Pizza Sauce (see above)
Toppings: Anything you wish (chopped, pitted Kalamata olives pictured)
* Feel free to use whatever cheese you like, in whatever ratio you like. I have this thing with sheep’s milk cheese, so it’s usually lurking on my pizza.
Preheat the oven to 400˚ and position rack in middle of oven.
Melt butter in medium saucepan over medium heat. Add onion, oregano and ½ teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to a simmer. Lower heat to medium-low and simmer until thickened slightly, about 10 minutes. Stir in basil and oil; season with salt and pepper.
Spray baking sheet with olive oil. Place mushroom caps, bottom side up, on sheet and spoon sauce evenly into caps. Top with cheeses and any toppings that strike your fancy. Bake for 15 minutes until mushrooms are tender and cheese is bubbly and starting to brown.
For a printable version of this recipe, please click here.