I had to divert from the MPM schedule for the week. Aaron didn't get home until 12:30am on Wednesday morning (and I thought I had a long day!) so things got adjusted. So, we had the portobello mushroom pizza's tonight. This is the 2nd time we've made them..they are just delish and super quick & easy. We each eat two caps, and it's just the right amount. I didn't take a picture..but trust me. They're worth making.
Wipe down portobello caps with damp cloth. Remove stems and spray top of cap (lightly) with cooking spray and place on baking sheet. Roast at 350 degrees for about 20 minutes. Remove caps from oven. Drain liquid and place back on sheet. Add about 2-3 tbsp. pizza sauce, little bit of shredded cheese, pepperoni (if desired), and top with more shredded mozzarella cheese. Place back in oven until cheese is melted.
The first time we made these, I used the sandwich size pepperoni and it was about the same size as the mushroom cap, so it fit perfectly. This time, I used a slice of genoa salami and 3 little pepperoni's on each cap then topped with cheese. It was REALLY good.