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Portobello Pizza or Burger

June 20, 2016

Five years ago I would have NEVER eaten anything like this ... so never say never!


Note:  If I have a very thick mushroom, I will cut off the top and level it off.  It certainly is user's taste preference.  


I first found this recipe on allrecipes.com for the burger and then realized the taste was very conducive for making a pizza out of the same recipe.


I no longer measure and mix all the ingredients in the recipe.  I just spray on the extra virgin olive oil, I use Fustini's https://www.fustinis.com/ Garlic Infused olive oil (purchased on-line) and I brush on Giuseppe's http://giuseppesoils.com/18-Year Balsamic (purchased at Partridge Creek Mall in Clinton Township, MI or now in Grosse Pointe), and shake on organic garlic powder, organic oregano, and organic basil.


Note: Fustini's and Giuseppe's source their oils and vinegars from the same provider.  


When making the pizza, I use Organic Valley's cheese from grass-fed cows (Whole Foods), Wellshire Farm's uncured pepperoni (Whole Foods), and Rao's Homemade (Whole Foods) pizza sauce.


Here is the link for the original recipe . . . http://allrecipes.com/recipe/14497/portobello-mushroom-burgers/?internalSource=search%20result&referringContentType=search%20results




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