Tis the season for muffin tops, tight pants and our on-going battle of the bulge. The last three months of the year make me cringe. My love affair with food is always one sided with me in the negative. I crave pizza! What healthy concoction can I whip up that will satisfy the taste buds as well as keep our line of latitude in check? It will need to be palatable enough to entertain my vegetarian foodies (minus the meat of course). And since it’s the holidays, it’s got to be a sufficient amount to feed a small army of friends. Instead of dough, use portobello mushroom as the base. No tomato sauce, no problem. Substitute sauce for roasted garlic and tomatoes. The taste of canned tomato sauce pales in comparison to the aroma and flavors of fresh roasted garlic and tomatoes. What’s left to complete the pizza are more toppings (meat or vegetables), a sprinkle of cheese along with basil and parsley.
To remove or not remove portobello gills? If the recipe is for stuffed mushrooms, gills are removed to make ample room for stuffing. More often, gills are removed because the liquid emitted, when cooked, will stain the other ingredients. For instance, lovely white goat cheese will look like it’s been dragged through mud. Others say the gills taste a little bitter, but I actually like gills. The presence of gills can make a nice reservoir for whatever flavorful baste you’re using.