Caveman Cuisine: Pepperoni Portobello

A little pepperoni pizza on a portobello mushroom.


6-7 slices uncured pepperoni
1oz organic mozzarella cheese (shredded)
2 tbsp tomato sauce
2-3 thin slices of onion
1 large portobello mushroom (stem removed)
1 tbsp avocado oil


Preheat oven to 350 degrees.  Rub the portobello cap with avocado oil and drizzle over the gills.

Place the mushroom on a baking sheet and cook for 20min.  Remove the mushroom and drain on a paper towel.  

Spoon tomato sauce over the gills of the mushroom, top with onion, pepperoni, and sprinkle with cheese.

Put back into the oven for an additional 5-10 min to melt the cheese.

Yield: 1 pizza pie
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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