Garlicky Portobello Pizzas

Garlicky Portobello Pizzas

This delicious recipe for Garlicky Portobello Pizzas pairs perfectly with Family Ranch 2021 Pinot Noir.

Servings

4

Prep

10m

Cook

18m

Ingredients

  • 2 Tablespoons Extra-virgin olive oil

  • 2 Teaspoons McCormick® Salt Free Very Good Garlic by Tabitha Brown All Purpose Seasoning

  • 4 Portobello caps, gills and stems removed

  • 1/4 Cup Tomato sauce

  • 1 Cup Vegan shredded mozzarella cheese

  • 1/4 Cup Chopped baby spinach

  • 1/4 Cup Black olives

  • 1/4 Cup Chopped red onion

  • 1/4 Cup Sliced red bell pepper

  • McCormick® Oregano Leaves

Directions

1. Heat broiler on HIGH, with oven rack about 6 inches below heating element. Line a rimmed baking sheet with foil and spray with no stick cooking spray; set aside. Mix olive oil and Very Good Garlic Seasoning in small bowl. Brush mixture on both sides of Portobello mushroom caps, placing caps on prepared pan.

2. Broil mushroom caps 2 to 3 minutes per side, or just until tender.

3. Preheat oven to 450°F. Flip mushroom caps so undersides are facing up on baking sheet. Spoon about 1 tablespoon sauce onto each mushroom cap. Sprinkle each cap with about 1/4 cup of the cheese and 1 tablespoon each spinach, olives, red onion and bell pepper. Sprinkle with oregano and additional Very Good Garlic Seasoning, if desired.

4. Bake 10 to 12 minutes or until cheese is melted and lightly browned. Serve hot.


*Recipe and Photo Courtesy of McCormick & Company, Inc.

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