Saturday, May 12, 2012

Pizza Mushroom Caps

You've probably heard of this idea before, as had we, but it was resurrected in our house this week to quiet the cries for pizza (not just from little voices, either!). This was a great alternative to the real thing, and far, far, far healthier. The pictures here are from a night when we used portabella mushrooms, but our kids actually prefer smaller mushrooms, which make pizza "bites." I am telling you- at our house everything is about being little and bite-sized these days.

You will need:
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
1 tomato
4 tbs. butter

The process:
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!

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