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Portobello Mushroom Pizza

Portobello Mushroom Pizza

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Prep Time: 6 minutes
Cook Time: 20 to 25 minutes
Yield: 6 servings

1 cup bottled Italian dressing
6 large Portobello mushroom caps
1 cup prepared marinara sauce
1 cup shredded mozzarella
1 teaspoon dried oregano
1 teaspoon garlic powder

1. Preheat oven to 375° F. Lightly grease a cookie sheet with non-stick cooking spray.
2. Place Italian dressing in a medium bowl.
3. Wipe mushroom caps with a damp paper towel to clean them. Dip in Italian dressing.
4. Place on prepared cookie sheet rounded side down.
5. Spoon approximately 2 tablespoons of marinara into each cap.
6. Sprinkle on mozzarella, oregano and garlic powder.
7. Bake at 375° for 20 to 25 minutes, or until cheese is bubbly.

Tip:
Make vegetable Portobello pizzas by adding broccoli, eggplant or spinach under the cheese. It’s a nice little surprise.

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and Joy of Kosher with Jamie Geller magazine. . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, Joy of Kosher: Fast, Fresh Family Recipes.
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Lisa Neidich London, UK April 17, 2011

pizza I make "omelet" style matzo brei for the base, add tomato sauce*, mozzarella (or any other) cheese and eggplant/broccoli/mushrooms or any other vegetable.
*Tomato paste, water, garlic, sugar, basil salt/pepper Reply

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