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Here’s something I hate admitting but I know a lot of you are like me so you’ll understand ;)
I love control. I hate when things spin out of control and you can’t do anything about it. It absolutely drives me crazy. I like being driver and I don’t like giving up that driver’s seat! Sometimes, though, you just gotta learn to sit back and let someone else do the driving. It’s probably one of the most frustrating things in world but when you have no choice, you just gotta sit back and hold on tight.
Last night was a great test of this “letting go” thing and letting someone else do the driving. My blog was down for 5 hours! I’ve never had it down that long before. I’m on a dedicated server and most times, I can just reboot it myself and it’ll be all better, but when it comes to a database thing, there’s nothing I can do about it. Even more-so, when an entire data center is down, that is DEFINITELY not something I can control. So, I just sat back and kept my fingers crossed that my 999th refresh would somehow bring my site up in the browser.
ANYWAY, you want to know what I DO have control over? What toppings to top these ‘shroom caps with!!
Such a liberating feeling.
So yeah. Before summer REALLY ends and you want to fire up the grill for one last hoorah, I’d make these! They’re fun if you have kids (or not, I mean, you can always do this with a bunch of cool adults too) and you can make this whole she-bang like a “mushroom bar” (haha, a ‘shroom bar if you will) and have all these toppings out in bowls and have everyone go nuts with toppings. Or you can be boring like Jason & I and just do the classic pepperoni & cheese. It’s not BORING, it’s CLASSIC, m’kay?
Okay, so now I’m sending you off to play with toppings! Get creative, you ;)
Mushroom Pizza Caps
Equipment
Ingredients
- 2 tablespoons olive oil
- 5 large portobello mushroom caps
- Marinara sauce
- Shredded mozzarella cheese
- Pepperoni
- Basil
Instructions
- Heat up your grill or indoor grill.
- Remove the inside ribbing of the mushroom caps with a spoon. Brush olive oil on both sides of the mushrooms and season with salt and pepper.2 tablespoons olive oil, 5 large portobello mushroom caps
- Grill the mushroom caps until they’ve shrunk and are tender, about 5-7 minutes.
- Remove from grill and with a tablespoon, spoon marinara sauce on inside of the mushroom then top with desired toppings and put on grill again and heat up until cheese has melted.Shredded mozzarella cheese, Marinara sauce, Pepperoni
- Serve hot, top with basil before serving.Basil
My face wants to dive into 67 of these right now.
Dude, your photos are awesome! I need to go see you and get some lessons!
As for the whole control thing, I am the same way! But I’m glad you’re blog is up and running! I think I would’ve died if and when that happens to me. And these mushroom pizza caps are a must-make!
I lurve these. So simple, so tasty and so carb-free. Sooo beautiful photos as always!!!
ugh…that would drive me crazy too! I haven’t made these in so long…great pictures.
A) I’m totes the way when it comes to being a control freak.
B) I’m totes about to slide out of my chair just looking at these cappies.
C) I’m totes done saying totes. Maybe.
D) Totes. SLAMMED.
Ugh, it’s hard for me to relinquish control sometimes, too, so I understand completely! Especially when I have controlled how I want things to go and it doesn’t happen that way–ugh. You don’t wanna know me then! Anyway, these pizza caps are cute and I LOVE using ‘shrooms instead of carbs to make it lighter.
High five to another control freak!
I can’t wait to try these with Canadian Bacon! Yum! Thanks for the recipe and super fun ideas!
Mushrooms as a crust?! YES please! Mushrooms are my favorite thing on a pizza.
Pizza Pizza! So this is healthy cause it’s carb free? Right? Pizza win!!