By Lacey Newlin
• 4 large portobello mushroom caps
• 2 teaspoons olive oil
• 1/2 cup jarred pizza sauce
• 1/2 cup shredded mozzarella cheese
• Toppings: Dried Italian herbs, sliced pepperoni, sliced kalamata olives, jarred roasted red peppers, canned artichoke hearts, chopped fresh basil
Using a spoon, remove the stems and scrape out the brown gills of mushrooms. Brush the tops of the mushrooms with olive oil.
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