These no carb pizzas are amazing. The portabello mushrooms are the perfect “crust” because it is so thick. Portabello mushrooms are so fascinating!!! Its mushroom taxonomy (scientific name) is Agaricus bisporus. When cultivated white, its the common white mushroom or white button mushroom we normally see. If the brown variety, it is little brown mushrooms like creminis. When the brown variety is kept until maturity, they become Portabello Mushrooms! This breed is cultivated in 70 different countries and is one of the most common and widely consumed mushrooms in the world! Here in North America, they are grown in our grassland areas. Mushroom cultivation was started by the French, first unsuccessfully. 186 years later, the Pasteur Institute in Paris re-discovered some non-poisonous mushrooms and then proceeded to cultivate in composted horse manure…um gross! Then in Pennsylvania, a farmer discovered a clump of white mushrooms. Turns out these white mushrooms were a result of a natural mutation from the light brown ones originally cultivated. Similar to how white bread is a more attractive food item than wheat bread back then (think Wonderbread), these little white mushrooms became super popular. I wonder if brown mushrooms are more popular now because of our society’s obsession with wheat/brown foods?
Anyway, these portabello mushroom pizzas are so easy to make. You don’t get the mess and time that comes with a good, yeasty, risen dough. Also, more healthy and less carbs. Its great for a quick lunch or dinner! You could top with anything you like!
1. Bake mushroom caps in oven with the pasta sauce and garlic at 425 degrees for 10 min. This is to remove some of the moisture of both the mushroom and pasta sauce. If it come out a bit juicy, pat dry with paper towel.
2. Sprinkle toppings.
3. Bake for another 10-15 min, until cheese is melty and bubbly!
So easy and pretty. If you are having a party or something, these are cute and will definitely fill people up!