Pizza Stuffed Portobellos
I used to make this dish as a main course for my family. One day, my son asked me to make these delicious stuffed mushrooms for a party! What a great addition to an appetizer table. Confession - I used the small portobellos for easier handling as finger food. You don't need to feel guilty heading to the appetizer table because these fit your anti-inflammatory lifestyle.
Ingredients
- 4 large portobello mushrooms
- 4 Tbsp pizza sauce no added sugar
- 2 Tbsp coconut yogurt as cheese
- 12 small slices chorizo or 12 oz ground chorizo cooked
- 4 Tbsp mixed peppers finely diced
- 4 tsp onion finely diced
- 1 tsp Italian herbs or Italian seasoning
- Salt & pepper to taste
- Olive oil
Instructions
- Preheat oven to 375°F.
- Remove stalks from mushrooms and scrape out the gills with a teaspoon. Lightly coat mushrooms with oil and season well with salt and pepper. Pierce the mushroom a few times with a toothpick to allow moisture to drip out during cooking.
- Place mushrooms on a rack over a pan to catch the moisture that leaves. Bake about 6 – 10 minutes or until they just begin to wilt and produce water.
- Drain away or soak up the excess moisture then layer your “pizza”. Use a first layer of pizza sauce, then yogurt, then evenly sprinkle the rest of your toppings and finish with a dusting of Italian herbs or seasoning. Place back in the oven broil for a few minutes, until the toppings start to crisp.
- Serve with a side salad or as a delicious appetizer.