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 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!
Mini-Mushroom Pizzas
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
Leave me a comment and let me know what you think of this recipe. I love to hear your feedback.
Blessings, Laura xo
