These delectable Portobello Pizzas are bursting with flavor from Sundried Tomato and Spinach Marinara Sauce, mozzarella cheese, and prosciutto.
Portobello Pizzas
2017-01-19 12:53:28
Makes 12 servings
Ingredients
- 12 large portobello mushroom caps, stems and gills removed
- 3 1/2 cups Sundried Tomato and Spinach Marinara Sauce (recipe follows)
- 2 cups shredded mozzarella cheese
- 2 (3-ounce) packages prosciutto, chopped
- 1 (2.25-ounce) can sliced black olives, drained
- 1/2 cup thinly sliced red onion
- 3 tablespoons chopped fresh basil
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 400°. Spray 2 rimmed baking sheets with nonstick cooking spray.
- Place mushroom caps on prepared baking sheets. Bake for 10 to 12 minutes. Blot excess liquid from mushroom caps. Layer each mushroom cap with marinara sauce, mozzarella, prosciutto, olives, onion, and basil. Top with Parmesan cheese. Bake for 10 to 12 minutes or until browned and bubbly.
Southern Lady Magazine https://www.southernladymagazine.com/
Sundried Tomato and Spinach Marinara Sauce
2017-01-19 12:54:08
Makes about 3 1/2 cups
Ingredients
- 1 tablespoon olive oil
- 1 1/2 teaspoons minced garlic
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 1 (7-ounce) jar sundried tomatoes packed in oil, drained and finely chopped
- 1 tablespoon sugar
- 2 teaspoons Italian seasoning
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 (6-ounce) bag fresh baby spinach, stemmed and chopped
Instructions
- In a medium saucepan, heat olive oil over medium heat. Add garlic; cook for 1 minute, stirring constantly. Add diced and sundried tomatoes, sugar, Italian seasoning, pepper, and salt, stirring well. Reduce heat to medium-low; simmer, uncovered, for 10 minutes. Stir in spinach, and simmer for 10 more minutes.
Southern Lady Magazine https://www.southernladymagazine.com/
Discover more seasonal recipes by ordering your copy of Southern Lady’s January/February 2017 issue.
