personal portobello pizza.

ingredients:
4 large Portobello mushroom caps, stems removed
Lemon juice, to taste
Black pepper and dried basil, to taste
1 large red pepper, chopped into small chunks
4 cloves garlic, minced
Adobo or other seasonings, to taste
Shredded soy cheese (sans casein), to taste


instructions:
1.) Set the mushroom caps upside-down on a non-stick or greased baking pan and squeeze lemon juice over them. Don’t be shy with the juice. It will soak into the mushrooms while they are baking to add a little tang. Sprinkle them with black pepper and dried basil (rub the basil into your palm with your thumb first to crush the leaves and release more flavor) and set aside.

2.) Sauté the red pepper with the garlic and adobo until it’s tender.

3.) Sprinkle shredded soy cheese onto each mushroom cap, not quite to the edge. Top with the pepper and garlic mixture. Bake at 350 degrees for 10 to 15 minutes, until the soy cheese has completely melted.

makes: 2 servings.