Portobello Mushroom Pizzas

Pizza Sauce

Courtesy of Cook’s Illustrated

2 tbsp unsalted butter

¼ grated onion, from 1 medium onion

¼ tsp dried oregano

Salt and pepper

2 garlic cloves, minced

1 (28-oz) can crushed tomatoes

¼ tsp sugar

2 tbsp coarsely chopped fresh basil

1 tbsp extra virgin olive oil

Portobello Mushroom Pizzas

Serves 4

4 Portobello mushroom caps, wiped clean and stems removed

½ cup mozzarella cheese, shredded

¼ cup Pecorino Romano, freshly grated*

¼ cup Parmigiano-Reggiano, freshly grated

Pizza Sauce (see above)

Toppings: Anything you wish

* Feel free to use whatever cheese you like, in whatever ratio you like. I have this thing with sheep’s milk cheese, so it’s usually lurking on my pizza.

Preheat the oven to 400˚ and position rack in middle of oven.

Melt butter in medium saucepan over medium heat. Add onion, oregano and ½ teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to a simmer. Lower heat to medium-low and simmer until thickened slightly, about 10 minutes. Stir in basil and oil; season with salt and pepper.

Spray baking sheet with olive oil. Place mushroom caps, bottom side up, on sheet and spoon sauce evenly into caps. Top with cheeses and any toppings that strike your fancy. Bake for 15 minutes until mushrooms are tender and cheese is bubbly and starting to brown.