I bought two perfect large portobello mushrooms from the farmers market and knew exactly what to make: Portobello Pizzas. The juicy portobellos play the crust for this scrumptious pizza, topped with pesto, pesto jack, a thick slice of organic Heirloom tomato, mozzarella, pine nuts and basil.
My photos were very disappointing - it was so hot today, we ate late, and the light was fading when it was time to photograph, so my sliced side views were all blurred. Despite the photo, the taste was top notch and this is my new favorite way to stuff portobellos.
I found this basic recipe at Whole Foods. What I like about this recipe is that the mushrooms are grilled, so there was no hot oven adding to the inside heat.