Mom, there’s nothing good for lunch

Does anyone else have picky eaters in their family? My family seems especially picky when it comes to lunches. I often get complaints about there being “nothing good for lunch.” Dare I say I sometimes dread making lunch. It gets frustrating trying to accommodate not only picky eaters but also different allergies. I started making this recipe to relieve some of the “boredom” my family has regarding lunches, and of course to keep things simple while managing allergies.

So, for this recipe, I combined my family’s love of mushrooms (which may seem surprising since they are so picky) and our love for pizza to come up with these mini-mushroom pizzas. They are similar to the mini-bagel pizzas, but instead, I use portabella mushroom caps. These mini-pizzas are simple and only require a few ingredients. They will fill you up and are very satisfying. I also like these because they can be tailored to all types of allergies.

I hope these mini-mushroom pizzas will become a family favorite for you too!

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Mini-Mushroom Pizzas

A simple, allergy-friendly lunch recipe that will satisfy the whole family.

Course Lunch

Cuisine American

Keyword allergy, gluten-free, healthy

Prep Time 10

Cook Time 15

Total Time 25

Servings 4

Calories 230kcal

Author Laura Kersting

Equipment

Baking sheet
Parchment paper or aluminum foil

Ingredients

4 large portabella mushroom caps cleaned with a damp cloth
2-3 tbsp pizza sauce gluten-free, any brand you choose
1 sprinkle shredded cheese for dairy-free use any brand non-dairy cheese
1 any pizza toppings of your choice

Instructions

Preheat oven to 375 degrees.
Line a baking sheet with parchment paper or aluminum foil.
Place the mushroom caps top-side down on the baking sheet.
Fill the inside of each mushroom cap with the desired amount of pizza sauce (about 2-3 tbsp)
Add toppings of your choice to each mushroom cap
Sprinkle each mushroom cap with shredded cheese
Bake for 15 minutes.
Serve immediately.

Notes

Calories are approximate based on what toppings you choose.

To make this dairy-free, use any brand of non-dairy shredded cheese.

These can be stored in the refrigerator for up to 1 day and reheated.

For an extra dose of veggies, I like to serve these with a small side salad.

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My hope is you will come to enjoy cooking. Here are some of my favorite tools that will make your time in the kitchen more fun (paid Amazon links).