Reviewed: Oct. 11, 2009

Very good. We used mozzarella, chicken, and pistachio pesto. Yum!

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Reviewer:

chel79

Cooking Level: Expert

Home Town: Santa Maria, California, USA

Living In: Lakeville, Minnesota, USA

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Reviewed: Jun. 17, 2009

Really good, easy recipe. I used some onion and peppers in place of the meat, and I liked it.

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Reviewer:

Tennessee

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jun. 2, 2009

A quick and super easy meal meal to make. I added sun dried tomatoes as a topping and it was fabulous!

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Seddy12

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Reviewed: May 31, 2009

Delicious! What a great way to use portobellos! Be sure to wipe your mushrooms with a clean cloth - don't run them under water. That may be the reason for the wateriness some people complained about. I didn't have that problem, but also I left them in the oven longer than five minutes the first time around. I basted them with a little bit of olive oil before they went into the oven, too. Yummy!

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SundayGirl

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 20, 2009

I love portobello pizzas! They are so good and give me a healthy alternative to satisfy my pizza cravings! I cook the mushroom for 10 minutes at 400 degrees and then add the topping and cook for another 10 minutes. Add whatever your favorite toppings are. I added cooked broccoli the other day just for some extra veggie. Delicious. Update: After reading the reviews, a few people mentioned how watery the mushroom was. A couple suggestions...DO NOT rinse your mushroom off under running water, mushrooms are very absorbent and will just soak up all that water. Just take a cloth or paper towel and brush the dirt off the mushroom. Also, try increasing the oven temp a little bit and cook the mushroom the first time around just a little longer to dry it out more. The mushroom will always be a little watery, but hopefully with those tips it won't be as bad as some have posted.

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Reviewer:

JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Jun. 24, 2008

I thought this was OK but not great. I have to agree with the other reviewer, who said they are difficult to eat. So, I'll probably not eat again. Sorry!

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Reviewer:

Bernie

Cooking Level: Expert

Home Town: Elmwood Park, Illinois, USA

Living In: Cary, Illinois, USA

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Reviewed: Sep. 15, 2007

I'd give this a five if it werent so watery. Delicious taste, easy, quick personal pizza. Any ideas on how to dry out the mushroom a bit so it doesnt run all over the plate when you cut into it?

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Anna

Cooking Level: Expert

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Reviewed: Mar. 3, 2007

I loved the topping, but the mushrooms were slimey when cooked and looked ugly!

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BRICKERSKI

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

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Reviewed: Nov. 12, 2006

This is a really good idea, especially for me I am diabetic and try to watch those carbs, and I adore mushrooms...Thanks so much for the idea.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Mar. 3, 2005

These are VERY Yummy!!

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DEENURSE23

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Reviewed: Mar. 16, 2004

These were very good but really watery & quite messy. I liked the taste but I don't think I'll make them again just because they were a little hard to eat.

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S.T. Reno

Cooking Level: Expert

Home Town: San Jose, California, USA

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Reviewed: Feb. 21, 2004

Everyone really liked this, even my eight year old. We used pizza sauce and everyone put on their favorite toppings. I used pickled garlic, cheese, green peppers and onion. My daughter used cheese and pepperoni. Dad had pickled garlic, pepperoni, onion, green pepper, and cheese. Will make agian!

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Mar. 20, 2003

Very nice recipe,great when your on a diet. Thanks

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Reviewer:

foodie

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Reviewed: Feb. 28, 2003

This pizza was awesome and what a nice change of pace from regular pizza. Certainly a lot healthier, too! I used pizza sauce instead of spaghetti sauce and used closer to 1/4 cup per mushroom. These would make great appetizers for a party. Thanks so much KJones 27!

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Feb. 12, 2003

Excellent! I marinated my mushroom in a bit of Italian dressing for a little extra flavor, and with a little cheese and tomato sauce, it was wonderful. I'll definitely use this recipe again.

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