These Balsamic-Marinated Portobello Mushroom Pizzas are going to be your new weeknight go-to! Your favorite pizza flavors, all grown up.
Something exciting happened this week. I hit 1,000 followers on Instagram! My mom and I watched the count roll over in real time and when those four digits hit, we yelled and clapped and had a dance party in the kitchen. I’m seriously so excited to reach more and more people and share my love of real, delicious food with all of you. So thanks for coming along on this journey! I appreciate every single one of you so very much.
With that said, I’ve been thinking a lot about the kind of content that I offer up on all these little digital spaces. I’ve always dreamt of Feelin’ Whisky as a destination for people who want to eat a little healthier without sacrificing flavor or all of their free time. I want this to be a space where you come to find inspiration, and to reconnect with the world and the bounty it provides for you.
More than anything, I want this to be a space where people of all shapes, sizes, and backgrounds learn to love whole, honest foods.
A space where you learn how to eat your vegetables without hating every minute of it. Where you come to understand the impact of your choices on the planet and all the other beings who inhabit it.
I don’t just want to create delicious recipes. I want to create delicious recipes that make you think, and to write about topics that spark a deeper dialogue about what’s going on in our current climate. And I want to create recipes that beg to be cooked, not just liked on Instagram. (But pls still like them on Instagram because it makes me feel warm and fuzzy inside.)
So with all of that comes a subtle rebranding.
With all the new faces over on Insta, it feels like the perfect time to rethink the purpose of all these platforms. I’m paring down my ingredient lists, scaling back my cooking times, and making more recipes that anyone can cook.
(Yes, even you, person who always likes to say how bad they are at cooking! Everyone’s gotta set the smoke detector off a handful of times before they actually get good at cooking! Now get in that kitchen and burn your damn house down!)
These Balsamic-Marinated Portobello Mushroom Pizzas are the perfect embodiment of everything I stand for. They’re a healthier version of a food that literally everyone loves; they’re an excellent blank canvas upon which to stack pounds and pounds of veggies; and they’re so easy to make you could do it with your hands tied behind your back. Maybe. If you have very dextrous shoulders, elbows, or feet.
Pizza gives me a lot of feelings.
I’m sure it gives you a lot of feelings, too. If it were up to me, I’d probably eat pizza for breakfast, lunch, and dinner every single day. There’s something about the tang of the sauce and the pull of the cheese… I mean, it’s magic, y’all.
But deep down, I know I really shouldn’t eat pizza every day. (Sad!) I try to do what’s best for my body 80% of the time, and, much to my chagrin, an all-pizza diet is not included in that plan. I’ve tried every pizza substitute imaginable, including your common cauliflower crust. Still, nothing really did it for me like a slice of deep-dish Detroit style with the crispy edges. There was just a depth of flavor that always seemed to be lacking.
Enter stage left: the balsamic-marinated portobello mushroom pizza.
If you’re a mushroom-phobe, let me assure you that these aren’t your average mushrooms. Letting them soak in a delicious, tangy bath of balsamic vinegar and herbs will negate any questionable mushroom flavor, and let’s not forget that you’re going to smother them with sauce and cheese.
I topped mine with halved cherry tomatoes, diced red onion, and fresh basil. Kyle threw a couple pepperoni on his, but you can just as easily go meatless! By piling all of this on a mushroom, you’re gaining loads of nutrients, plus enough fiber and protein to keep ’em filling. (Ask your pizza crust if he’s working that hard for you.)
If you’re really short on time, you could make this recipe even easier by skipping the marinade. Just brush the portobellos with a bit of olive oil and sprinkle them with plenty of basil, oregano, garlic powder, salt, and pepper. Be sure you don’t skip out on the oregano, because it’s the magical ~pizza herb~. Sprinkle oregano on anything and it’ll taste like pizza. Trust.
Stick ’em in the fridge to marinate, then load ’em up with all your favorite toppings and bake until melty and delicious. That’s it! Enjoy with plenty of red pepper flakes and fresh basil if you’ve got it. And don’t forget to give yourself a generous pat on the back for cooking a delicious, healthy, and impressive-looking meal. I’m proud of you, kid. What recipe do you want to see health-ified?
IF YOU MAKE THESE BALSAMIC-MARINATED PORTOBELLO MUSHROOM PIZZAS, DON’T FORGET TO SNAP A PHOTO AND TAG ME IN IT ON INSTAGRAM @FEELINWHISKY! I LOVE SEEING WHAT YOU DO WITH MY RECIPES!Print
Balsamic-Marinated Portobello Mushroom Pizzas
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 2 people 1x
- Category: Main Course
- Cuisine: American, Italian
- 1/4 cup balsamic vinegar
- 2 Tbsp olive oil
- 2 tsp honey or maple syrup
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 4 large portobello mushrooms, (cleaned and stems removed)
- 1/2 cup pizza sauce
- 2 cups shredded mozzarella cheese
- Assorted veggies (cherry tomatoes, fresh basil, diced bell pepper, diced onion, mini pepperonis, you name it)
- In a measuring cup, whisk together balsamic vinegar, olive oil, honey, dried basil, dried oregano, garlic powder, salt, and pepper. Place mushrooms in a flat container or large resealable bag, and pour over the balsamic mixture. Coat the mushrooms evenly in the marinade, and place in the fridge to chill for 30 minutes.
- After 30 minutes, preheat oven to 400 degrees F. Transfer mushrooms to a lined baking sheet, discarding extra marinade. Bake for 20 minutes.
- Remove par-baked mushrooms from oven and change oven setting to broil. Flip mushrooms so the gills are facing up, and top with cheese and desired toppings. Return to oven and broil for 5 minutes more, or until veggies are cooked through and cheese is melted.
- Top with fresh basil, if desired. Enjoy!