Mini Portobello Pizzas

by brookefiore

I watch the way the clouds huddle over the deep blues of the sound, a pewter tint surrounds them and fills them. I catch a glimpse of the sun, she has traded places with her summer skin. But I can’t help but feel like everyone else.

It seems that every social media outlet (think instagram, pinterest and the like) is filled with all things autumn and I’m just another pumpkin-loving kind of girl. But hey, I guess it’s about time I embraced that whole “the more the merrier” concept and took a seat at the fall appreciation table. But really, you’ll probably find me kicking up crunchy leaves along the curb, zipping up my boots, marveling at the way the leaves filter the light onto the last of the summer tomato crop, pulling my new scarf just a little tighter over my shoulders.

Ironically, the recipe I’ve chosen to include today has nothing to do with fall, or pumpkins. In fact, the jpegs have been sitting idle in my flickr account for about 6 weeks now, patiently awaiting my return to the world of blogging.

But don’t say I didn’t warn you of all the pages of pumpkin filled goodness to come.

Mini Portobello Pizzas

Makes 6 mini pizzas, enough for 2 people

1 package of baby bella stuffers, stems removed (contains 6 caps)

3/4 cup marinara sauce

5-10 cherry tomatoes, cut into quarters

1/2 cup grated Parmesan cheese

5 leaves fresh basil, chopped

1/4 pound prosciutto, chopped (optional)

Preheat oven to 350F and spray a baking sheet with non-stick cooking spray. Spoon marinara sauce into each baby portobello mushroom. Fill with tomatoes and prosciutto. Sprinkle with cheese and basil and bake until cheese is bubbling and melted, about 10-15 minutes.