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Portabello Mushroom “Pizza”

HAPPY NEW YEAR!!!

So, due to many awesome changes going on in my life, I will be cooking a LOT LOT LOT more from here on out.  This is something that I am incredibly excited about and I have found Pinterest which has become such an amazing resource for recipes and how to’s for cooking.  I mean, I always enjoyed checking Pinterest out here and there, but now I see just how incredible and useful it really can be.  Just amazing.  I’m able to find incredible and healthy recipes and try them or toy with them and make them my own.  Just awesome.

So, this evening, I made portabella mushroom “pizzas” and a side dish of pancetta brussels sprouts in a balsamic reduction (click here for that recipe)!  YUUMMMYY!!!

So, here are the recipes.  Enjoy them, cook them up, and let me know what you think of them by commenting below or tweeting/Facebooking/Instagramming us 😀

Portabella Mushroom Pizza

INGREDIENTS

 

1 onion chopped, 2 medium/large tomatoes chopped, 4 cloves of ginger diced, 1 leek chopped, 5 basil leaves chopped, 4 portabella mushrooms (not pictured), grated parmesean cheese & parsley (not pictured)

1 onion chopped, 2 medium/large tomatoes chopped, 4 cloves of ginger diced, 1 leek chopped, 5 basil leaves chopped, 4 portabella mushrooms (not pictured), grated parmesean cheese & parsley (not pictured)

 

DIRECTIONS

Preheat oven to 400. Heat up 1.5-2 TB of Olive Oil in pan, once hot put your onions in till they brown. Then add tomatoes, garlic, leeks and cook until the tomatoes get soft. Add the chopped basil and stir it together. Take mushrooms - bottom side up - and put them on a baking dish (spray dish with olive oil), scoop your cooked veggies into the mushrooms, top with the grated parmesan and cook for 12 minutes. When finished, top with chopped parsley.

    1.  Preheat oven to 400
    2. Heat up 1.5-table spoons of olive oil in pan
    3. Once hot add chopped onions till they brown
    4. Once browned, add the tomatoes, garlic and leeks and cook until the tomatoes get soft
    5. Add a little salt & pepper for a little added taste
    6. Add the chopped basil and stir it together
    7. Take mushrooms – bottom side up – and put them on a baking dish pre-sprayed with olive oil
    8. Scoop your cooked veggies into/onto the mushrooms
    9. Top with grated parmesan and cook for 12 minutes

When finished, top with chopped parsley

 

PERFECTION! Now make sure to pair this with the incredible pancetta brussels sprouts with a balsamic reduction and you have the PERFECT meal!

Instagram, Tweet or Facebook us your delish meals that you are making!

 

xx

Julia

#earnit

#deserveit

#FITJ

About Julia

Julia
Is a successful NYC based makeup artist - you can see her work all over TV, in top magazines all over the world and she has been featured in the New York Times, Prevention Magazine and numerous other publications, she is the former beauty editor for Bloginity and owns a small boutique beauty business called Brush Beauty. She has had a few careers ranging from construction management to radio and everything in between, however, the constant passion in her life was always fitness. Even when she lost her way from it, she was always constantly motivated by athletes and anything movement oriented around her. She is the type of person who only gets star struck by people like Gabby Douglas, Matt Long, Pat Riley or Kerri Walsh and the thought of meeting any of them puts her stomach in little girly teenage knots. Favorite workouts: Bootcamps, Spinning, swimming and lifting alone with my headphone on.
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