Portobello Pizza


Two 6-inch diameter Portobello mushrooms, stems removed

¼ cup or more quality olive oil

Salt to taste

½ cup tomato sauce

1 cup or more grated melting cheese, such as Fontina or Yogurt cheese with jalapeño peppers (my preference)

1 tsp. oregano


• Drizzle a generous quantity of olive oil to drench the gills of the mushrooms thoroughly. Sprinkle them generously with salt.

• Spread out the tomato sauce evenly over the gills.

• Pile up the grated cheese on top of the tomato sauce, dividing it equally. Sprinkle the tops with oregano.

• Place the mushrooms in a tray and bake in an oven preheated 375 degree for about 20 minutes or until the cheese melts and blushes.

• Serve on a bed of baby lettuce.


Serves two.


A glass of Argentine Malbec would be just right.