This was actually called a Portobello Pizza but it does NOT fall into the pizza category (except for the pizza sauce) so I renamed this delightful treat. IF you can come with another name, I would be very interested!!! The portaboat was a wonderful surprise for not only me ….but for my brother and sister-in-law. The base is a portobello mushroom and then sauce and veggies are added into the boat and baked. This is easy, totally different and super yummy and it’s the perfect light summer dish. It goes together fast and can be accompanied by lots of different sides. (green salads, fruit salads, corn on the cob) I know the corn on the cob seemed a little off the mark but we are all recovering from Covid and that corn hit the spot!! I could make this for my daughter with food sensitivities to eggs, dairy and gluten or my out of town family that can eat anything and enjoys all foods.. It is a wonderful light entre and I can’t wait to try it out on other friends!!!
Portobello mushrooms:
Pop off stem and use a spoon to clean out the gill area. Be gentle but know it works well and you will have a perfect area to add your veggies. Brush the inside and outside of mushroom with balsamic vinegar and sprinkle with salt and pepper. Roast for 5 minutes in a 400 degree oven. ( I love parchment paper for easy clean up)
MIX TOGETHER:
4 tbl. of pizza sauce
1 clove of garlic (minced)
3 ounces of shredded , chopped or julienned Zucchini ( about 1/2 medium Zucchini)
2 Tbl. chopped sweet red pepper
1 tsp. dried basil
*** You can add Kalamata olives if you like as well
1/2 tsp. salt
1/2 tsp pepper
Bake in a 400 degree oven for 15 minutes…… add mozzarella cheese (don’t forget about the dairy free mozzarella, it’s delicious!). Serve with pride!!
