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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

Ingredients

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, mincedFor 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

Instructions

1
Preheat oven to 400º.
2
Remove stems from mushrooms. Remove gills if you don’t care for them.
3
Brush mushrooms with olive oil and place on a baking sheet, top side down.
4
Roast for 15 minutes.
5
Meanwhile, in a small bowl, combine butter, herb seasoning, salt and garlic.
6
Split the loaf of bread lengthwise and spread garlic-herb butter.
7
Bake the garlic bread for 10 minutes.
8
Remove mushrooms from the oven and layer tomato paste, salt, herb seasoning and garlic.
9
Top with cheese and remaining toppings that you like.
10
Pop back in the oven for 5-7 minutes.
11
To a salad bowl add torn lettuce, tomato, and cucumber. Toss with oil, vinegar, salt and pepper.
12
Serve pizzas immediately with salad and garlic bread.