Stop and Shop Portabella Portabello Pizzas Recipe

"Portabella or Portabello mushrooms stand in for pizza crust and get a double dose of tomato flavor with fresh tomatoes as well as tomato sauce. Source: from a local New England market (Stop and Shop) - with slight changes made."

Original is 4 servings

Metric US

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Ingredients

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4 medium portabella or portabello mushroom caps (Refer to Note)
2 tablespoons olive oil
1/2 cup cherry tomatoes
1 cup chunky pasta sauce

Italian herb seasoning, to taste
1 cup shredded mozzarella cheese
1/4 cup freshly grated parmesan cheese
2 - 3 teaspoons fresh oregano leaves (optional)

Nutritional

Serving Size: 1 (180.2 g)
Calories 199
Total Fat - 14.1 g
Saturated Fat - 5.1 g
Cholesterol - 20.4 mg
Sodium - 403.2 mg
Total Carbohydrate - 7.6 g
Dietary Fiber - 2.1 g
Sugars - 4.7 g
Protein - 12.1 g
Calcium - 341 mg
Iron - 0.8 mg
Vitamin C - 3.2 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 425°F. Trim stems of the mushrooms. With spoon, scrape and discard gills from mushroom caps. Brush with the oil and season with salt and pepper. Arrange gill-sides up on foil-lined baking sheet. Roast 10 min.

Step 2

Meanwhile, slice or halve the cherry tomatoes. Carefully remove mushrooms from oven. Drain off any excess liquid in mushroom caps. Divide the pasta sauce among mushrooms. Sprinkle with Italian seasoning. Top with the shredded mozzarella, parmesan, and cherry tomatoes. Roast 8–10 min., until mushrooms are tender and cheese is melty.