Every week, we suggest a fascinating, unique and delicious dish that is easy to make or reheat at your office lunchroom. This week’s #BYOL recipe: Mushroom Pizza Caps.
Last week, we switched things up with a desert recipe for the #BYOL series, but we’re taking it back to the main course, this week, with a fast and easy pizza recipe that’s lighter and healthier than traditional pizza. This Table for Two recipe switches out pizza dough for a mushroom cap, but it’s still pretty much the same idea.
Of course, the benefit of removing the dough is that you consume less carbs and fat, but bread is usually full of unhealthy gluten too. So it’s definitely a win-win if you enjoy mushrooms on your pizza.
Step 1: Gather Your Ingredients
+ 5 large Portobello mushroom caps
+ 2 tablespoons of olive oil
+ Pepperoni (or your favorite combination of toppings)
+ Shredded mozzarella cheese
+ Your favorite pizza sauce
Step 2: Get Baked
+ Glaze the inside of each mushroom cap with olive oil. Then, season the caps with salt and pepper.
+ Lightly grill the mushroom caps for about 5-7 minutes. Remove from grill.
+ Add marinara sauce, cheese, basil and and toppings.
+ If you’re eating at home, reheat the mushrooms on the grill until the cheese melts. If you’re taking these to work for lunch, do not reheat at home; place them in an air tight container. When you’re ready to eat, reheat them in an oven or microwave.
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