Portobello Mushroom Pizzas

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare Mushrooms: Clean the portobello mushrooms and remove the stems. Place them on the prepared baking sheet, gill side up.
Season: Sprinkle salt and pepper to taste on the mushrooms.
Assemble the Pizzas: Spoon about 1/4 cup of pizza sauce into each mushroom cap, spreading it evenly. Then, sprinkle shredded mozzarella cheese on top of the sauce in each mushroom cap.
Add Toppings: Add your favorite toppings (e.g., pepperoni, bell peppers, onions, olives) on top of the cheese.
Bake: Place the baking sheet in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the mushrooms are tender.
Garnish and Serve: Remove from the oven, garnish with fresh basil leaves, and serve hot.

Vegetarian Delight: Use a variety of vegetables like cherry tomatoes, spinach, mushrooms, zucchini, and artichokes for a meatless version.
Meat Lovers: Add bacon, sausage, pepperoni, or ground turkey for a hearty, savory option.
Pesto Portobello: Instead of pizza sauce, use pesto for a unique flavor twist.
Gluten-Free Version: These portobello mushrooms can serve as a gluten-free alternative to traditional pizza crust.
Cheese Lovers: Experiment with different cheeses like gouda, provolone, or cheddar for extra flavor complexity.

Mushroom Prep: To avoid watery mushrooms, after cleaning, gently pat them with a paper towel to absorb excess moisture.
Topping Ideas: Don’t overload the mushrooms with toppings—too many can make the mushrooms soggy.
Make it Spicy: Add a dash of red pepper flakes or drizzle some sriracha for a spicy kick.
Cook Until Tender: Make sure to bake until the mushrooms are tender but not mushy. If you prefer a firmer texture, cook for less time.
Try a Crispy Finish: For a crispy top, switch your oven to broil for the last 2-3 minutes of cooking.

This recipe is customizable, healthy, and fun to make!