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
https://www.youtube.com/embed/SQNRm-wSWh8
Preheat the oven to broil on high heat. Arrange the oven rack to the middle of your oven.
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.
In a small bowl, mix the pizza sauce and Lee Kum Kee Sriracha Chili Sauce together.
Fill each mushroom with 2 tablespoons of the spicy pizza sauce per cap, 1/4 cup of mozzarella cheese and 6 pepperoni miniatures.
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!
You May Also Like
