Portobello Mushroom Pizza
What You Will Need
Ingredients
- 6 portobello mushroom caps, stems removed, washed and dried
- 1 1/2 cups mozzarella cheese, shredded
- 30 miniature-sized pepperonis
- 6 cherry or grape tomatoes, sliced thinly
Seasoning
- Lee Kum Kee Chiu Chow Style Chili Crisp Oil, to taste
Sauce Mix
- 2 Tbsp. extra virgin olive oil
- 2 tsp. Lee Kum Kee Minced Garlic
- ½ tsp. Lee Kum Kee Chili Garlic Sauce
- 6 tsp. Italian seasoning, divided
- 3/4 cup pizza sauce
- 1 Tbsp. Lee Kum Kee Sriracha Chili Sauce
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/embed/SQNRm-wSWh8
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Preheat the oven to broil on high heat. Arrange the oven rack to the middle of your oven.
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Combine the oil, Lee Kum Kee Minced Garlic, Lee Kum Kee Chili Garlic Sauce and 4 teaspoons of the Italian seasoning together in a small bowl. Brush the bottoms (technically the “tops”) of each mushroom with the garlic oil mixture and place each mushroom, oil side down, on a lightly greased baking sheet.
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In a small bowl, mix the pizza sauce and Lee Kum Kee Sriracha Chili Sauce together.
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Fill each mushroom with 2 tablespoons of the spicy pizza sauce per cap, 1/4 cup of mozzarella cheese and 6 pepperoni miniatures.
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Broil until the cheese has melted and is golden in color, about 8 minutes. To serve, sprinkle with the remaining Italian seasoning, and top with Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Enjoy!
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