dietitian

Mini Portobello Pizzas

My original goal for this blog post was to provide ya'll with a delicious, hearty, cheesy alternative to pizza. Now, my only goal is to settle this debate:

A few months ago we started a weekly tradition: Pizza Sundays. On Sundays, we make pizza... and then decide who's tastes best. I hate to brag, but I often win this competition. One week, I made a pizza with ricotta, mozzarella, parmesan, roasted mushrooms, garlic chicken sausage, and loads of basil. It was perfection, and everyone agreed. 

While delicious, this pizza isn't something I'd recommend making on the daily. So, I decided to find a way to lighten it up without sacrificing the most flavorful ingredients. So, I ditched the crust and instead of using the mushrooms on top of the pizza, I put them on the bottom. When I told Jake about this genius idea he said "Sounds good. But doesn't sound like a pizza." 

 But they look like little pizzas! And they're inspired by a pizza I made! So, pizza? Or not? Settle our debate in the comments below. Then, go make these Mini Portobello Pizzas!

Mini Portobello Pizzas

  • 6 Portobello Mushrooms, stems removed, and bottoms cleaned.

  • 1 cup ricotta cheese

  • 1/4 cup parmesan

  • 10 pieces fresh mozzarella (the small "Ciliegine" cherry-sized mozzarella is best), halved

  • 1/4 cup basil, chopped

  • 2 fresh, garlic herb chicken sausages, casing removed.

Preheat oven to 425F. On a parchment lined baking sheet, place mushrooms bottom side up. Place in oven 10-15 minutes until cooked through. Pat with paper towel to make sure they are dry.

Meanwhile, in a medium skillet, over medium heat, add 1 tbsp olive oil and the chicken sausage. Cook until browned. 

Mix together ricotta, parmesan, and half the basil. With the mushrooms facing bottom-side-up, add the ricotta mixture evenly over each one. Then add a few pieces of sausage, and mozzarella on top. Place back in oven for 5-10 minutes (until mozzarella is melted). Top with remaining basil and enjoy!

Caramelized Onion, Sweet Potato, and Goat Cheese Frittata

I cannot believe this is the FIRST time I am posting this. If you've ever come to my house for any meal at all, I without fail will make something with this combination: caramelized onion, sweet potato, greens, and goat cheese. I've put it this on pizza, in tacos, and even layered it carefully into some sort of noodle-less lasagna.

I discovered this winning combination quite a few years ago at Emma's, a small Italian Pizzeria in Cambridge, MA. They had a sweet potato pizza with goat cheese that I just had to recreate. I've probably made it 30 times since then, and never once paused to take a proper photo.

This frittata is SO easy to make, plus it makes 4-8 servings (depending on what else you're serving and how hungry you are), so you can serve it at a party or save it to have for a quick breakfast throughout the week. Check out the recipe below.

Caramelized Onion, Sweet Potato, and Goat Cheese Frittata

  • 2 cups sweet potato, peeled and cubed
  • 2 cups greens of your choice (arugula, kale, spinach)
  • 1-2 onions, sliced into half moons
  • 8 eggs
  • 1/2 cup goat cheese, crumbled
  • Dash of salt and pepper

Using a basket steamer steam sweet potato until tender. Tip: If you don't have a basket steamer you can use a pasta strainer placed over a boiling pot of water. 

Meanwhile, place a large pan over medium-high heat. Once hot, throw in onions and a dash of salt. Toss them around until browned, adding a few splashes of water if they start to stick to the pan. Tip: the salt should draw enough water from the onions that you don't need to use butter or oil. 

Place the cooked sweet potatoes, onions, and greens in a bowl and rinse out and spray the pan you used for the onions and place over medium heat. In a separate bowl whisk the eggs and add a dash of salt and pepper. Stir in the vegetables and pour into the pan. Top with goat cheese.

Cook until the edges are cooked, and then place in the oven under a low broil. Watch this carefully as every oven is different! Keep in there until the top is cooked, and the cheese is slightly browned. Remove and cut into 8 pieces to enjoy!

Having a go-to is so great for last-minute meals (especially when company is involved). Let me know yours in the comments below!