Toaster Oven Mini Portobello Pizzas
These are a fast and easy lunch with hardly any mess. Like regular pizzas, you can throw on pretty much anything you want and they’ll turn out great. Try different meats and veggies to invent your own personal creation.
I find that baking them rather than broiling them makes the mushrooms tender, juicy, and warm throughout.
Experiment with other veggies and meats like, artichoke hearts, pineapple, arugula, basil, chicken, sausage, anchovies… anything you would put on a regular pizza will likely work with these.
You can also prep these ahead of time and refrigerate for lunch tomorrow. You’ll need a fork and knife since you can’t exactly hold them by hand.
Prep time: 2 min.
Cook time: 25 min.
- 2 portobello mushrooms, stems removed
- Pepperoni, salami, or any meat you’d like (aim for high quality and not the cheapy stuff)
- A few spoonfuls of pizza sauce
- A couple cherry tomatoes, sliced
- Small handful of baby spinach
- 1/4 onion, diced
- 2 cloves garlic, minced/pressed
- A couple Kalamata or black olives, pitted and sliced
- 1 tbsp olive oil
- Dash of salt
- Italian seasoning (optional)
- Heat oven to 400°F.
- Remove the portobello mushroom stems and gently wipe the caps with a damp paper towel. Lightly brush both sides with olive oil. Place “belly side” up on a tinfoil lined baking sheet. Add a dash of salt to each. Bake for 10min.
- Meanwhile, dice the onions, mince the garlic, and slice the tomatoes and olives.
- After 10 min, take the mushrooms out. With the mushrooms belly side up, take a fork or spoon and press down the gills to get a wee bit more room for ingredients.
- Add a few spoonfuls of pizza sauce to the belly, a dash of Italian seasoning (oregano, thyme, basil — optional), minced garlic, onions, spinach, then a layer of pepperoni and salami, then top with tomatoes and olives.
- Put the pizzas back in the hot oven for another 10 min.
- After 10 min., turn on the broiler (move rack up if necessary) and broil for about 5 min until the pepperoni edges start to get crispy.
- Serve hot. You’ll need a fork and knife for these since you can’t really eat them with your hands like a regular pizza.
- Note: eat these by themselves, or serve with a light salad. Here I have a baby spinach salad with a simple lemon and olive oil vinaigrette (juice from 1/2 lemon and 1 tbsp olive oil, mixed with a dash of salt and pepper).