🍄 Veggie Portobello Mushroom Pizza

This **Veggie Portobello Mushroom Pizza** is a healthy, flavorful twist on traditional pizza — using meaty portobello mushroom caps as the base! Each cap is marinated, topped with tomato sauce, fresh veggies, and melted mozzarella, then baked to perfection. It's a delicious low-carb, gluten-free dinner that's ready in 30 minutes!

Ingredients

• Mushrooms: 4 large portobello mushroom caps, stems and gills removed
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• Toppings: 1/2 cup marinara or pizza sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced bell peppers (any color)
• 1/4 cup sliced red onion
• 1/2 cup cherry tomatoes, halved
• Handful of fresh spinach or arugula (optional)
• Fresh basil leaves (for garnish)

Instructions

1. Marinate mushrooms: In a bowl, whisk olive oil, balsamic vinegar, garlic, oregano, salt, and pepper. Add mushroom caps and gently coat. Let sit 10 minutes.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. Arrange mushrooms: Place caps gill-side up on the baking sheet.
4. Add toppings: Spread 1–2 tbsp sauce on each cap. Sprinkle with cheese, bell peppers, red onion, cherry tomatoes, and spinach if using.
5. Bake 12–15 minutes until mushrooms are tender and cheese is melted and bubbly.
6. Garnish: Top with fresh basil and an extra drizzle of balsamic glaze if desired.
7. Serve warm: Enjoy as a light dinner or appetizer!

Tip: For extra flavor, grill the mushrooms instead of baking. You can also add crumbled feta, goat cheese, or vegan cheese for variation!

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