Saturday, May 12, 2012
Pizza Mushroom Caps
4 slices uncured, natural bacon
4 portabella mushroom caps (or several smaller mushroom caps if you're making "bites")
1 cup shredded mozzarella cheese
8-12 tbs. marinara sauce
4 tbs. butter
Cook the bacon in a pan and set aside.
In the meantime, wash the mushrooms and pull out the stems. Place them under-side up on a baking sheet. Preheat oven to 350 degrees.
Put a tablespoon (or so) of butter into large mushroom caps, less (1 tsp) in smaller caps.
Dice one tomato and fill the caps with tomato pieces. You can also dice the stem pieces and put those in for added flavor.
Add 2-3 tbsp. marinara sauce in each cap, until full. (Less, of course, for smaller caps.)
Sprinkle some shredded mozzarella over the top of each cap.
Crumble the cooked bacon and sprinkle over the top.
Bake for 15-20 minutes at 350.
Serve and enjoy!