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Pizza, Portobello Mushrooms, Diets, Grandmothers!!

February 20, 2017

Several years ago while spending a summer at the ocean, I decided for the umpteenth time I needed to lose some weight. Pizza being one of my downfalls, I decided I needed to do something different for the  crust, the most fattening part, so started thinking of ways I could still get that pizza flavor I loved, without all the calories...my favorite toppings are mushrooms, spinach, chopped tomatoes, and cheese, all kinds of cheese, and any kind of cheese...so this Portobello mushroom pizza was born...once again stuffing something, lol....oh my...anyhow it was a hit, and I ate so many of these that summer, I started to be concerned I would turn green or into a hugh mushroom....and just in case you are wondering, no, did not lose much weight, but gave it the old college try as the saying goes...then felt better remembering my grandmother telling my husband one time, "Barbara is not fat, she is "Wholesome" we have laughed about that many, many times through the years, gotta love grandmothers!!!! 

 

Gonna rant on spinach here, but this is only my ideas on it....everyone to their own opinions for certain.... I would rather eat dirt then boxed frozen spinach...several of the cooks on dif cooking shows rave about it...two reasons I do not like it, first I had found bugs in my cooking water after cooking a box years ago...a real turn off....second, you have to drain it well, squeeze out well, or it is just a watery clump of nothing, and who wants to wash a towel that has squeezed green spinach? not this person...it only takes a very few minutes to wash, inspect, and cook fresh spinach, around 6 minutes for baby spinach and 8-10 for large spinach...after washing just toss in a pan, simmer in just the water from the washing, do not add any other water, until done to your likeness...simple as that....

 

My mushroom pizza recipe: Oven 400 degrees, time 10-15 minutes, give or take, amounts will depend on how many mushrooms you are making, for each mushroom you will want:

1  Portobello mushroom, gills removed

1 Fresh tomato, sliced thin or diced, I like the plum tomatoes here, but any work fine..

Garlic powder

Fresh spinach

Italian Seasoning

Shredded cheese, or cheese of choice

Wipe mushroom clean, remove gills, spray with a little pan spray, sprinkle with garlic powder, bake upside down for 6 or 7 minutes, on tin foil lined pan...will depend on size of mushroom, push gently and if starting to soften it is ready...flip right side up, layer with some of the fresh cooked spinach, thin sliced tomatoes, sprinkle with Italian seasoning and shredded cheese, amount of choice, kind of cheese of choice...bake another 4 minutes or until everything is heated through and cheese is melted..I served mine on a bed of fresh cooked spinach because I always wanted more then the mushroom would hold....yup I love fresh cooked spinach....I have also left off the cheese and topped with a fried egg for a breakfast pizza....

 

Note: I usually thinly slice or chop my tomato while the mushroom is pre baking so some of the water/juice drains off...

Also: have made smaller ones, for appetizers, but find them to be a lot of extra work...but just an idea if you have the time and inkling to make them...

Also: these are great with feta or goat cheese or any soft cheese in place of the shredded....

 

 

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