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Wednesday: Portobello Pizzas

Sometimes you want pizza but need it to be a little lighter - here it is! We went veggie here but peperoni or prosciutto would be pretty darn good too.
Serves: 4     Prep: 15     Cooking: 25


For the Pizzas
4 portobello mushrooms
4 tablespoons olive oil
4 tablespoons tomato paste
1 ½ teaspoons Kosher salt
2 cloves of garlic, chopped or thinly sliced
1 ½ tablespoons dried Italian herb seasoning
2 cups mozzarella cheese, shredded
Toppings: olives, bell peppers, onions, basil, etc.
For the Garlic Bread
1 loaf of French or Italian bread
½ stick unsalted butter, softened
1 tablespoon dried Italian herb seasoning
½ teaspoon salt
3 cloved of garlic, minced For the Salad
1 head iceberg lettuce
2 tomatoes
1 cucumber
1 tablespoon olive oil
2 teaspoons red or white wine vinegar
¼ teaspoon Kosher
¼ teaspoon pepper


Preheat oven to 400º.
Remove stems from mushrooms. Remove gills if you don’t care for them.
Brush mushrooms with olive oil and place on a baking sheet, top side down.
Roast for 15 minutes.
Meanwhile, in a small bowl, combine butter, herb seasoning, salt and garlic.
Split the loaf of bread lengthwise and spread garlic-herb butter.
Bake the garlic bread for 10 minutes.
Remove mushrooms from the oven and layer tomato paste, salt, herb seasoning and garlic.
Top with cheese and remaining toppings that you like.
Pop back in the oven for 5-7 minutes.
To a salad bowl add torn lettuce, tomato, and cucumber. Toss with oil, vinegar, salt and pepper.
Serve pizzas immediately with salad and garlic bread.