Portobello Mushroom Pizzas with Crispy Kale Ribbons

Ingredients

• 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)

Instructions

1. Make Slow Baked Tomatoes (see recipe) Make Crispy Kale Ribbons (see recipe)
2. For Portobello Pizzas Mushrooms: 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.
3. 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.
4. 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.
5. To Serve: Add crispy kale and basil to hot pizzas and serve.
6. 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...
7. 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.