Martha Stwewwy comin’ at cha, people.
I get so excited when I make something that fancies other people’s taste buds other than my own… and with this one… I am definitely #WINNING.
Let’s be honest. I am not always healthy. I am consistently inconsistent with my eating habits. A relevant quote from the book I just read had me laughing out loud: “She eats a four-cheese pizza but puts Stevia in her coffee” <<< ummm, me to a tee! (read my post on this book here)
Anyway, today I’m choosing to have a healthy day (thus far) — so I opted to kick the carbs and use a portobello mushroom as the “crust” for a pizza.
My gahd, were these good. Do yourself a favor and try them out.
| I N G R E D I E N T S |
large portobello mushrooms
garlic infused olive oil
pizza sauce
mozzarella cheese
red onion
grape tomatoes
basil
crushed red pepper / s&p
| H O W |
Preheat oven to 425 degrees
Wipe dirt off the flat part of the mushroom with a wet paper towl (do not submerge)
Scrape out the gills of the mushroom (YouTube video here)
Brush the bottom of the mushroom with garlic o.o.
Place the shrooms on a cooling rack with a foil-lined pan underneath to prevent sogginess & catch the juices
Fill your mushrooms with pizza sauce, cheese, onions, tomatoes, basil, and a pinch of crushed red pepper or S&P to taste
Bake for 15 minutes
Going to guiltlessly stuff my face now … K, bye!
X, j