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Portobello Pizzas with Slow Baked Cherry Tomatoes and topped with Basil Leaves and Crispy Baked Kale Ribbons

Portobello Mushroom Pizzas with Crispy Kale Ribbons

Magnificent Meatless Monday Recipe!
Roast the mushroom caps (on a rack – they don’t get soggy!) add Marinara Sauce, Mozzarella Cheese, Slow Baked Cherry Tomatoes and top with Basil Leaves and Crispy Baked Kale Ribbons

Portobello Pizzas with Slow Baked Heirloom Cherry Tomatoes and Crispy Kale Ribbons
Low in carbs… intense flavor
Mushrooms have a heavenly “meaty” texture and savory, irresistible “Umami” flavor. The perfect lunch, side dish, snack, dinner or appetizer (cut into wedges!)

Portobello Pizzas with Slow Baked Cherry Tomatoes and topped with Basil Leaves and Crispy Baked Kale Ribbons


4 large portobello mushroom caps, about 14 ounces, wiped clean – stems removed

2 tablespoons extra virgin olive oil

a few pinches sea salt & freshly cracked pepper

8 tablespoons marinara sauce, such as Rao’s

½ cup grated mozzarella cheese

¼ teaspoon dried oregano

2 tablespoons fresh basil leaves

½ pint colorful heirloom cherry tomatoes

½ bunch fresh kale, cleaned, organic (see recipe)



Make Slow Baked Tomatoes (see recipe)
Make Crispy Kale Ribbons (see recipe)


For Portobello Pizzas

Preheat oven to 375 degrees.
Place mushroom caps on a rack fitted over a rimmed sheet pan.
Brush insides with olive oil, sprinkle all over with salt and pepper.
Turn over so that the smooth side is facing up – brush with olive oil.


Bake in the oven 15 minutes, turn over. (Smaller mushrooms cook quicker.)
Continue to cook (gill side of mushrooms up – this side will be filled) for 10 more minutes, or until firm and lightly browned.
Mushrooms will shrink a bit and let off some of their juices. The rack keeps them dry.


Finish the Pizzas:
Preheat oven to 350 degrees.
Place mushrooms on the pan, off rack.
Top each with 2 tablespoons of marinara and scatter with mozzarella, add baked tomatoes.
Bake until melted, about 10 minutes.


To Serve:
Add crispy kale and basil to hot pizzas and serve.


Slow Baked Cherry Tomatoes:
Preheat oven to 300 degrees.
Wash and dry tomatoes, cut them in half. Place them cut-side up on a rimmed baking pan lined with parchment or silpat liner. Brush with a little extra virgin olive oil, sprinkle with sea salt and a pinch of Italian dried herbs.
Bake for 45 minutes until somewhat dried, but not browned at all.
When cool, use for the pizzas, store remainder in a clean glass container in the refrigerator. Wonderful in pastas, salads and sandwiches…


Crispy Kale Ribbons:
Preheat the oven to 300 degrees. Lay kale leaves (from half a bunch) on a cutting board, and cut away and discard the thick stems (with a little serrated knife… can also strip away the stalk)
Lay the 3 leaves on top of each other and roll into a tight cylinder. Cut the kale across in an even 1/4 inch width. Repeat with remaining leaves. Place the kale on a parchment lined baking sheet.
Rub in 1 teaspoon of nice olive oil and a pinch of salt*. Bake until crispy, turning once for about 8 minutes. Check to make sure the strips do not brown. Store extra in an airtight container (add to salads, or just munch on!)
Remove from oven and set aside.
* I like to add 1/2 teaspoon of Nutritional Yeast – adds a wonderful flavor.

See BLOG for many photos and how-to’s.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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