Mushroom Cap Pizza

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 Pizza with mushroom caps recipe


Mushroom Cap Pizza Bites were created as a result. A variety of pizza toppings are filled with hollowed-out cremini mushroom caps, which are then topped with shredded cheese and cooked until golden brown. The ideal, nutritious pizza nibble!

I'll start by saying that the first thing you need to know about me is that I detest mushrooms. Their rubbery, squeaky texture is the only thing worse than their chlorine-like stench while frying. To say that I like cooked carrots is an understatement.

But for some reason, the thought of filling mushroom caps with pizza toppings appealed to me. Maybe it was the suggestion to bake the mushrooms rather than sauté them? Instead of chopping up the caps, why not stuff them? Has melting cheese been promised?

I couldn't put my finger on it, but Ben loves mushrooms, so I decided to try them anyhow.

Snap the stems off a carton of cleaned and dried cremini mushrooms before beginning to make the Mushroom Cap Pizza Bites. You may use white button mushrooms or even large shitakes if you want, but I chose medium-sized creminis because I was thinking in terms of baby steps.

Make use of a little measuring spoon to scrape out the interior of the caps. Although I don't like storing stems for future applications, I would absolutely freeze the portion that has been scooped out to add to soups, stews, or anything else that has ground meat because mushrooms contribute volume for almost no calories and are rich in vitamins B and D.

Don't scoop off too much material or the caps may split, which can cause your mushrooms to fall over. When you're actually doing it, you'll know how much is enough. Bake the mushroom caps that have been hollowed out for 6 minutes after preheating the oven to 400 degrees. 

They will eventually get somewhat shriveled and filled with liquid. Place the caps back on the baking sheet after draining the liquid, then preheat the oven to broil. Your preferred pizza toppings should then cover the remaining space in each cap after adding 1/4 to 1/2 teaspoon of pizza sauce. It's black olives for me. just black olives I adore dark olives.

INGREDIENTS
  • medium-size cremini mushrooms, 8 ounces
  • a half-cup of pizza sauce
  • 1 cup of mozzarella cheese, finely shredded
  • toppings for pizza of your choosing
DIRECTIONS

A 400-degree oven is recommended. After washing and drying the mushrooms, remove the stems. Gently scrape off part of the mushroom caps' interiors with a 1/4 teaspoon, being careful not to shatter the cap. To avoid making your mushroom pizza bits too fragile, don't scrape away too much of the topping. On a foil-lined baking sheet with nonstick spray, bake the mushrooms for 6 minutes. After emptying any liquid that has accumulated in the caps, turn on the broiler.

Each cup should have 1/4 to 1/2 teaspoon of pizza sauce added to it before the selected pizza toppings are added and the cheese is sprinkled on top. Place the dish in the broiler for 1-2 minutes, or until the cheese is bubbling and golden brown. Serve right away.


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