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When you want to cut some carbs, but you really, REALLY want pizza, there’s nothing better than a portobello pizza, in which the large mushroom cap stands in for the pizza crust. Fill it with goodies and heat it up and you have lunch or dinner with the flavors you crave but without the carb coma afterward.
Although I love sharing specific recipes, I really also want you to get comfortable with the idea of flinging open the refrigerator and pantry doors, and making your meal from what you have on hand. So today I’ll talk you through the creation of this recipe, and since I wrote it down during the progress, I’ll also give you the recipe down below.
Sent husband to the store with the grocery list, and he went off book and came home with two large portobello mushroom caps. He had also come home with fresh artichokes a couple of days earlier, and so suddenly we had two wonderful produce items to use up. That’s our start! Side note advice : love when he goes shopping for me. Have learned to embrace the surprises that arrive! Continue Reading…
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Welcome to my kitchen, where the oven is always on, and the fridge is packed with delectables! 
