Portobello Pizza

2 large Portobello mushroom caps, stem and gills removed
Olive oil
Garlic powder
Salt & pepper
1 medium sweet onion, sliced
1 clove garlic, minced
2 tablespoon jarred (or homemade) pizza sauce
6-8 slices pepperoni
1 oz. fresh mozzarella cheese, sliced or grated

Preheat the oven to 425 degrees.

Drizzle some olive oil on both sides of the mushroom caps.  Sprinkle both sides with garlic powder, salt, and pepper.  Place the mushroom caps on a baking sheet, and bake for 45 minutes.  Check at the 30 minute mark and carefully pour off any excess liquid the mushrooms may have released.  Return mushrooms to the oven for the remaining 15 minutes.  (The purpose here is to dry out the mushrooms a little so they don’t run all over your plate when you eat your pizzas.)

Meanwhile, heat a tablespoon of olive oil in a small skillet and cook the onions until caramelized, about 40 minutes.  Season with salt and pepper.  Add the garlic during the last 2 minutes.  Set off the heat until needed for pizza assembly.

Remove the mushroom caps from the oven and switch the oven to broil.  Spread 1 tablespoon of pizza sauce in the cup of each cap. Top with caramelized onions, pepperoni, and cheese.

Broil for an additional 5 minutes, or until cheese is melted and golden.

Serves: 1