PORTOBELLO PIZZA

Take the stems off the Portobello mushrooms (chop and set aside).
Make an X on the top of each mushroom and brush with olive oil and season with salt and pepper.
Put the mushrooms top side down on a baking sheet.
Add a tomato sauce (pizza sauce) in the mushrooms, fill with your favourite toppings (I used salami, onion, green olives and roasted red peppers).
Add chopped stems.
Bake in a preheated oven on 350 ºF (180ºC) for 10 minutes.
Add cheese of your choice and bake for another 10 minutes.
Top with basil or parsley.
You can put whatever toppings you want on it, chicken, black olives etcetera.

Recipe and photo: Esmeralda Brown Pretorius