Portobello “Pizzas” with Marinara, Mozzarella, and Mixed Green Salad
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Ingredients & Equipment
What we send
- 1/4 cupwalnuts
- 4portobello mushrooms
- 1 clovegarlic
- 1/4 ouncebasil
- 1/2 cupgluten-free breadcrumbs
- 1 ouncegrated Parmesan cheese
- 1 cuptomato purée
- 1 tablespoonChampagne vinegar
- 1 packethoney
- 4 ouncesshredded mozzarella cheese
- 3 ouncesmixed lettuces
- 1/8 teaspoondried oregano
- 1/8 teaspoondried basil
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium pan
- baking sheet
- Tree Nuts
Preheat oven to 450°F. Heat a medium pan over medium heat. Once hot (carefully hover your hand above, you'll easily be able to feel if it's hot!), add walnuts and toast, stirring, until golden and fragrant, about 3 minutes. Transfer to a cutting board, roughly chop, and set aside. Using a spoon, scoop out and discard portobello gills and stems. Wipe caps clean with a damp paper towel, then pat very dry. Mince garlic. Rinse basil.
Prepare and Roast Portobellos
Rub a baking sheet with 1 tablespoon olive oil and set aside. In a large shallow bowl, whisk 1 egg. On a large plate, combine breadcrumbs and Parmesan. Season with pepper and mix to combine. Working 1 at a time, dip portobellos in egg, coating all sides and inside cap. Dredge in breadcrumb mixture, pressing to adhere. Place portobellos on baking sheet scooped-side up. Bake until crust is lightly browned, 15 minutes.
Make Marinara Sauce
While mushrooms roast, heat 1 tablespoon olive oil in pan from walnuts over medium heat. When oil is shimmering, add garlic and spice mix and cook until fragrant, 1-2 minutes. Add tomato purée, increase heat to medium high, and bring to a boil. Then, reduce heat to medium and cook until slightly thickened, 5 minutes. Season with ¼ teaspoon salt and pepper. Tear basil leaves and stir half into sauce. Remove pan from heat and set aside.
In a large bowl, whisk together Champagne vinegar, ½ packet honey, ¼ teaspoon salt and pepper as desired. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined. Set aside. Discard remaining honey.
Finish Portobello "Pizzas"
Once portobellos are lightly browned, remove from oven. Spoon marinara sauce into mushrooms and sprinkle over mozzarella. Return portobellos to oven and bake until cheese is melted, 5-7 minutes. Meanwhile, rinse lettuce and pat dry.
Plate Portobello "Pizzas"
Add lettuce and walnuts to bowl with dressing and toss to coat. Plate portobello "pizzas" and garnish with remaining torn basil. Serve with mixed green salad and dig in!