Mini mushroom pizza

Mini mushroom pizza
Mini mushroom pizza

Just the mere mention of pizza in my house, lights up the kids mood. It’s not the crust they love or the vegetables that go on the pizza dough but it is the dang cheese. They are so in love with cheese. Give them any kind of hard cheese (except for brie or the smelly blue cheese) and they will love you for it.

When at a supermarket, most meltdown with kids usually happens at the candy aisle but my struggle is at the cheese section. Especially with the little one who has a mild lactose intolerance. Over at this side of the world, these speciality cheese comes with a hefty price, almost RM35-RM40 for a 200gm block of matured and flavoured cheese, and one block is never enough.

So with my shopping cart filled with blocks of different types of cheese, pizza was definitely on the menu.

Since we had been extremely busy with their football tournaments over the last couple of weeks and had been eating out, I had to make sure they get their dosage of fruits and vegetables. So, I decided to omit the pizza dough from tonight’s dinner menu.


To make these mini pizza;

5 large sized portobello mushrooms, stems removed

1-2 cups shredded mozzarella cheese

10 halved cherry tomatoes

1 large onion, chopped fine

3 garlic cloves, minced

1/3 cup of oilve oil

1 teaspoon Italian herbs, lemon & pepper

salt to taste


To make these;

Preheat the oven 200’C. In a bowl mix the herbs, salt and pepper with oil. Using a spoon remove the stem (and gill to get a deeper space for your toppings but I didn’t bother with it) Brush oil on the mushroom’s cap and back. Sprinkle some onions and garlic on the mushroom and as many pieces of tomatoes you like. Make sure the tomatoes are well spread out. Then sprinkle some cheese. OK,  A  L O T of cheese, be very generous with it. You want your pizza to be oozing with the gooey mozzarella cheese, every bite. Kids simply love playing whose bite gets the longer string.

Carefully transfer these on a rack and make sure you have a tray underneath it to capture all the juice from the mushrooms while baking. You may bake these mushrooms in a plate but it will have a soggy bottom, like shown in the picture below. It doesn’t affect the taste but you won’t get a crusty, pizza dough like effect.


Bon appetit!!

for more recipes head over to:  my recipes page
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