Yum | Portabello Pizza

It’s no secret that I rarely cook. I’m not very good at it, which frustrates me and only makes my feeble attempts at culinary excellence infinitely worse. My husband, on the other hand, enjoys cooking and happens to be way more talented at anything kitchen-related (except for washing dishes. He totally sucks at washing dishes—probably on purpose).

So when I do actually cook something, it should come as no surprise that it is always an insanely easy something (see: zucchini pasta). My latest obsession? Portabello pizza.

This is one of those meals that helps me multitask like an absolute boss.

First, I plug in the old toaster oven and heat it up to 375 (obviously the regular oven works as well, but I love how quick the toaster is). Then, I take my giant portabello cap and wipe it down with a damp paper towel to clean off any dirt that may still be on there. Next, I snap off the stem and use a spoon to scoop out the little gills on the underside of the cap.

Once I’m done with that, I throw my mammoth mushroom on some tin foil and put it in the toaster. While it cooks a little, I measure out 1/4 cup of sauce and 1/4 cup of shredded mozzarella. This particular time, I also made a slice of turkey bacon for added protein (and deliciousness).

While my mushroom cooks for 5 minutes or so, I run around doing dishes or answering emails or throwing in my 87th load of laundry or cleaning ketchup off of the wall. When my five minutes are up, it’s time to fill up the mushroom.

If any juices have bubbled out, I dab them up with my trusty paper towel before pouring my sauce and cheese in and turning the temperature up to 400. While waiting for the cheese to get nice and melted, I shred up the bacon which I sprinkle on top when my pizza is ready.

Let me tell you, this little guy is delicious. While the mushroom isn’t exactly crust-like, it serves as a perfectly acceptable substitute—especially if you can’t eat gluten or are looking for a quick, healthy, low-carb alternative to regular pizza.

It’s so good I’ve had it for lunch three days straight. Thank you BJs for your enormous quantities of everything that work well with my random obsessions. I would be running off to the grocery store way too often without you.

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