Portobello mushroom pizzas stuffed with rice, marinara sauce, and mozzarella cheese – a fun gluten-free option for your weeknight pizza fix.
Fancy a faceplant?
Don’t mind if I do.
Portobello mushrooms, folks. The fungus among us. How do you feel about the ginorm shroomage? Personally, I could eat Portobellos roasted, grilled, sautéed, any which way, but I’m also a mega fan of stuffing the crap out of them. And I always say, the more cheese, the better.
One day not too long ago, I had a massive craving for Portobello mushrooms with red sauce and mozzarella cheese. I happened to have some leftover rice in my refer, along with my regular supply of fresh veggies. I thought what better way to feast on the fungus than to stuff it silly and bake it off with flavorful red sauce and cheese.
The recipe is fairly simple to prepare and is definitely a fun one. I’d be lying if I said I slaved over a simmering pot of tomato sauce for hours…I didn’t. I used my favorite store-bought puttanesca sauce and mixed it up with leftover rice. You can use any of your favorite tomato sauces – I’d recommend tomato basil, or arrabiata. If you’re feeling frisky, you can whip up a turkey bolognese sauce for some added protein.
For the stuffing mixture, you can use various combinations of fresh veggies with the rice. You can even add black beans and corn and employ salsa in place of the tomato sauce if you’re looking for some southwestern flair.
For a filling and exciting vegetarian meal, this one would be toward the top of my go-to list. Portobello mushroom pizzas for president!