I’ve been eating a lot of the same things for dinner while on the cleanse. While it’s great because I’m getting the right number of calories and nutrients, I know that I can’t keep this up for forever.
I’ve tried doing a little experimenting with my food and it’s all been pretty successful. But I wanted to get out of my comfort zone.
I had seen portabella mushroom pizzas on Pinterest a lot, but I’ve never been motivated enough to try them. I had to make them with soy-free vegan cheese (made from peas) to make this cleanse-friendly. But I will totally make this again with real cheese!
Portabella Mushroom Pizza
What you need:
Portabella mushroom caps
Pizza or marinara sauce
Whatever toppings you like (I had olives, onions, garlic, and spinach)
What to do:
Preheat your oven to about 375.
Clean and prep the mushroom. Clean off the outside with a damp cloth and then remove the stem and gills from the inside. I used a spoon and it worked pretty well.
Put the mushrooms on a foil-lined baking sheet. I saw online that by making little cups for the mushrooms to sit on, they wouldn’t get as soggy.
Take some of the pizza or marinara sauce and spread it on the mushroom.
Cover the sauce with the cheese and then add your toppings.
Once the oven is at the correct temperature, stick them in to bake. I kept mine in about 15 minutes and I think they could have used a bit more time. But a good judge is once the cheese is browning and bubbly, it’s ready.
I made a few decisions with my pizzas that could be considered mistakes (too much sauce, not enough toppings, not baking them enough), but honestly it was still very yummy! With a few adjustments, this recipe will definitely be in a regular rotation at my house.
I’m still so shocked that I’ve gone from never really cooking to cooking every day (and making up my own recipes!). This is such a positive change in my life and I’m looking forward to continuing it even after the cleanse is done this week.