Portabella Pizza (Break Room Haute Cuisine)

Foodie Friday Break Room Haute Cuisine!  Made entirely in the work break room, using only the microwave.  Alternative preparation involves just a toaster oven and a sauté pan.

Break Room Portabella Mushroom Cap Pizza (Serves 1. Prep. time: 4 minutes)

1 large portabella mushroom cap, gills scraped out

½ tsp. each oregano, basil

¼ tsp. garlic power

pinch each of sugar and salt

¼ C. canned diced tomato

1/3 C. shredded mozzarella

Wash the mushroom. Place in a paper bowl, skin side down with a little water to allow the mushroom to steam.  Place the tomato in the center to also allow to cook in advance. Microwave on high about 1 minute until the mushroom cap is tender.  Drain off additional juice or save it and dunk a soft roll in the sauce. Transfer the mushroom and tomato to a plate and stir the herbs through the tomato center and top with the mozzarella.  Microwave another :30 to 1 minute until the cheese is melted.

You could also include diced pepperoni, shredded spinach, sliced olives, all of which you would stir in with the tomato prior to the first microwaving.

To make it in a real kitchen: Saute the de-gilled mushroom cap in a little olive oil until tender.  Top with the tomato and other toppings and finish with the cheese.  Bake in a toaster oven at around 300 until the cheese is melted and a little brown.

*My first YouTube video.  Hope you like it and laugh a lot, but enjoy cooking the food, too.  Tell your friends about it and petition my video girl to never shoot my backside ever again!