We used to make “mushroom pizza” where a portobello mushroom was the “crust”. They were very tasty.
Portobello mushroom cap - dust with flour - dip in egg - coat with corn meal - bake in oven (don’t remember exactly - probably 375 for 15 min) - top with tomato sauce, cheese, toppings - back in oven until cheese melts. Tasty, gluten free, can be vegetarian or vegan easily . . . . not sure why we don’t make those anymore . . . .
