Serves 4

  • 8 portobello mushroom caps
  • 1 Tbsp. olive oil
  • 1 tsp. coarse kosher salt
  • 1/2 tsp. ground black pepper
  • 1 cup tomato sauce
  • 4 ounces (1/2 cup) shredded mozzarella, shaved Parmesan, or whole-milk ricotta
  • Optional toppings: cooked broccoli, sliced cooked turkey sausage, or halved cherry tomatoes
  • Optional garnishes: basil leaves or red pepper flakes

    Total time: 30 minutes
    Active time: 10 minutes

    Heat oven to 400°. Place mushroom caps on a baking sheet, gills down. Drizzle with oil and season with salt and pepper. Bake for 5 minutes.

    Drain mushrooms on a paper towel–lined plate. Return to baking sheet, gills up. Spoon about 2 Tbsp. sauce into each mushroom cap and top with 1 to 2 Tbsp. cheese and preferred toppings. Bake until cheese is melted, 8 to 10 minutes. Add garnishes, if desired.

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