Portabella Mushroom Pizza: Redux

A while ago I wrote about some delicious portabella mushroom pizzas I had made. I loved them, but hadn’t made any again in quite a while. Mostly because I just hadn’t bought any mushrooms recently. Also, I haven’t had any Vegenaise or honey mustard or any other potential pizza sauces in my refrigerator in months.

Last Sunday evening I was cooking all kinds of things so that I would have lunches for work all week, and I had 2 mushrooms in the fridge. Hey, I said. Let’s make pizzas, I said. So I did. With 1 amazing change. 

I had read a post on Gluten Free Traveller about using mashed sweet potatoes as pizza sauce. I tried it the same day I read about it, and it was great! So I had the brilliant idea to try this on my mushrooms. I didn’t have the presence of mind to take a photo of these amazing morsels, so I’ll have to just tell you what I did, and hope to get a photo next time.

1. Preheat oven to 400 degrees.
2. Punch a few holes in 2 or 3 large sweet potatoes with a fork or knife. Line a baking sheet with tin foil, place the sweet potatoes on the foil (don’t wrap them), and bake for 45 minutes to 1 hour, until soft. Another options is to peel and cut the potatoes into chunks and boil them until soft. Which is a lot faster, but I find they don’t get as watery if I bake them instead. I found plenty of other things to do while I waited for them to bake. Like washing dishes, cooking pasta, frying some ground turkey, chopping onions and mushrooms, using most of said onions and mushrooms to make a batch of cream of mushroom soup to put in the pasta and on the spaghetti squash I was baking at the same time, washing the flour & milk mixture I was mixing in my gravy shaker off of the walls and cupboards and general sink area when it exploded after two shakes (I knew warm milk was a bad idea, but I did it anyway. I like to live on the edge like that.), lying on the kitchen floor weeping (not really)… you can always find something to fill your time if you look hard enough.
3. Turn oven down to 350.
4. Cut potatoes open and scoop out the insides. Add a little almond milk (or whatever kind of milk you use) and beat with your electric hand mixer. Well, that’s how I mashed them. If you have another way you like to mash your potatoes, by all means, do whatever works for you.
5. Scoop the gills out of your mushrooms and place them on a lightly greased baking sheet. The mushrooms, not the gills. Gross. Put those things in the trash.
6. Spread a nice layer of your mashed sweet potatoes on the mushrooms, then add whatever pizza toppings make your heart sing. (Was that too much? I feel like singing hearts might have been too much for pizza toppings.) I added ground turkey, onions, a few canned mushrooms because I had them out for the soup, and some shredded soy cheese. If I had had spinach in the fridge, I would have chopped some up and added that, too. I tend to just pile on whatever I have on hand.
7. Bake at 350 for 15 minutes.
8. Eat.
9. Die happy. (I mean… not immediately. Just whenever it’s your time, I guess.)

Hopefully I can make them again soon, and then I’ll add a photo of this deliciousness.



Filed under Food

3 responses to “Portabella Mushroom Pizza: Redux

  1. A Table in the Sun

    I love sweet potatoes……but on pizza? What the heck…you’ve got to live dangerously sometimes. I once tried nectarines on top a homemade pizza!

    • Nectarines?! Now that’s a new one. I was a tiny bit skeptical of the sweet potatoes myself at first, but since I like them so much, I went for it. It may make a difference that I can’t eat traditional sauces for the most part, so I’m game for anything that fits my diet. 🙂

  2. It’s almost 2 months since you’ve updated. I want to read more. 🙂

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