Meatless Friday: Grilled Portobello Mushroom Pizza

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meatless friday redesign

I hesitate to even call this a recipe.  It is that easy.  And in my house, even easier since the man mans the grill!

photo by D. Bartalini

photo by D. Bartalini

Grilled Portobello Mushroom Pizza

Ingredients

 4 large portobello mushroom caps
1 tomato, thinly sliced
Grated Parmesan cheese (or any cheese you like)

Directions

Remove stems from mushroom caps, clean and then brush with olive oil.
Grill until soft, turning a few times.
Have the mushrooms on the grill stem side up, add the tomato slices, 1 or 2 each and then put the cheese on top of that.  Close the grill lid so the cheese melts.
Serve and enjoy!

I made this Keto Bread to go with it; it’s made with almond flour. I follow the recipe as is, except I use about 2 tablespoons coconut oil instead of butter.  Also, oven temperature in Fahrenheit is 400.

Copyright 2015 Deanna Bartalini

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About Author

Deanna Bartalini is a Catholic wife, mom, writer and educator. Deanna has been married for over 30 years and raised two wonderful adults. She is the Director of Faith Formation at St. Edward Catholic Church in Palm Beach, FL. She writes at DeannaBartalini.com, she serves as the editor of the NewEvangelizers.com blog and is a contributor there as well as at AmazingCatechists.com and contributed to our latest Catholic Mom title, A Catholic Mom's Prayer Companion. Deanna is available to lead retreats and speak at catechist and ministry events.

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