Portobello Mushroom Pizza

If you are a mushroom fan, try this Portobello Mushroom Pizza. Also known as Crimini mushrooms, they are rich in vitamins and minerals, and are an excellent source for Selenium. A serving of Crimini mushrooms provides almost 1/3 of the RDA for Selenium, which studies have shown can dramatically reduce the risk of prostate cancer.

Mushrooms are also high in the B-vitamins Riboflavin, Niacin, and Pantothenic Acid, and a source for Potassium as well. Mushrooms are naturally cholesterol, fat, and sodium free and are therefore a great party of a healthy diet.

The Portobello has become the vegetarian meat in the US, often found as an entrée on many restaurant menus. They have a very meaty texture, and are quite filling even by themselves. When purchasing mushrooms, look for plump, firm, and solid mushrooms. Avoid product that is dry looking or limp. Mushrooms should not be slippery to the touch, which indicates decomposition has begun. They can be kept in the refrigerator for 5 to 6 days, covered with a dry paper towel in an area that gets good air circulation. TIP: cooked mushrooms can be frozen and will keep several months. Place cooked mushrooms in a freezer bag, removing as much air as possible

As an added twist to this recipe, try grilling, sautéing, or oven roasting the Portobello’s before putting them on the pizza. Either of these methods will provide a richness of flavor to the mushrooms and will complement the other pizza ingredients nicely, and make a great portobello mushroom pizza.

Ingredients:

• 2 Tbs Olive Oil
• 2 Roma Tomatoes, Seeded and Sliced
• 3 oz Portabello Mushroom, Sliced or Chopped
• 2 Tbs Basil, Fresh Chopped
• 1 Tbs Capers
• ½ Cup Feta Cheese, Crumbled

Directions:

1. Brush 1 Tbs of Olive Oil on pizza dough
2. Layer tomatoes, mushrooms, basil on pizza
3. Sprinkle capers and feta cheese ingredients on pizza
4. Drizzle remaining olive oil over pizza

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