Portobello Mushroom Pizza

How to make it

1. 1. Preheat Oven:
      • Preheat your oven to 375°F (190°C).

    

    

2. 1. Prepare Mushroom Caps:

      • Place the portobello mushroom caps on a baking sheet. Brush the caps with extra virgin olive oil on both sides.
      • Mix the Lee Kum Kee Minced Garlic with Lee Kum Kee Garlic Hot Sauce and Italian seasoning. Spread this mixture evenly on the inside of each mushroom cap.

    

    

3. Assemble & Bake Pizzas:

   • Spread about 2 tablespoons of pizza sauce inside each mushroom cap. Top with shredded mozzarella cheese, miniature pepperonis, and sliced tomatoes.
   • Drizzle a small amount of Lee Kum Kee Chiu Chow Style Chili Oil Crisp and Lee Kum Kee Sriracha Chili Sauce on each pizza for an extra kick.
   • Sprinkle each mushroom pizza with 1 teaspoon of Italian seasoning.
   • Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

4. Serve:

   Remove from the oven and let cool slightly before serving. These Portobello Mushroom Pizzas are perfect for sharing at your next dinner party or as a quick and tasty appetizer

5. Helpful Tips:

   • Choosing Mushrooms:
     • Select portobello mushrooms that are firm and have a smooth, even surface for the best results.
   • Prevent Sogginess:
     • To prevent the mushroom caps from becoming too soggy, you can pre-bake them for 5 minutes before adding the toppings.
   • Vegetarian Option:
     •  For a vegetarian version, omit the pepperonis and add more vegetables like bell peppers, onions, or spinach.
   • Serving Suggestion:
     • These mini pizzas pair well with a fresh green salad or a side of garlic bread for a complete meal.