Pizza night, no dough required. Big portobello caps stand in for the crust, get a generous layer of Phlippens and your favourite toppings and cheese, then hit the oven or grill for 10 minutes. Our favs are Original, Sweet Heat or Hot. Easy Phlippen Peasy!
Prep: 10m | Cook: 10m | Heat: Your call (Original, Sweet Heat or Hot)
Ingredients:
- 4 large portobello mushroom caps, stems removed
- ½ cup Phlippens (Original, Sweet Heat or Hot)
- 1 tbsp olive oil
- 1 cup of your favourite shredded cheese (mozzarella is a classic)
- Your favourite pizza toppings (pepperoni, peppers, red onion, olives, pineapple)
- Salt and pepper to taste
- Fresh basil, for garnish (optional)
The Gear:
- Baking sheet lined with parchment paper, or a grill
- Spoon
- Basting brush
Instructions:
- The Preheat: Heat your oven or grill to 400°F.
- The Base: Wipe the portobello caps clean and scrape out the dark gills with a spoon. Brush both sides with olive oil and season with salt and pepper.
- The Sauce: Set the caps gill-side up and spread about 2 tbsp of Phlippens into each one.
- The Toppings: Add your favourite toppings, then pile on the cheese.
- The Bake: Bake or grill for 10 minutes, until the mushrooms are tender and the cheese is melted and bubbly.
- The Finish: Top with fresh basil and serve hot.
Phlippen Tip: Scraping out the gills makes room for more sauce and toppings and keeps your pizza from getting watery.
Pro-Tips & Pairings:
- Mix and Match: Can't pick a sauce? Do one cap of each and let the table decide.
- Drink This: An easy Italian red or a pale ale.
- Hungry for More? Mushroom fans should try Darren's Portobello Mushrooms.
