When I was a child my mother made what she called “mock pizza” using an English muffin. I use the same recipe substituting a Portobello mushroom cap for the English muffin.
4 large Portobello mushroom caps, stems snapped off and saved for another user
1-2 tablespoons Italian salad dressing
2 ripe red tomatoes sliced into 8 slices
8 ounces part-skim mozzarella cheese, cut into 8 even slices
1 teaspoon dried oregano

1. Preheat the oven to 350 degrees F. Brush each mushroom with Italian dressing, place on a baking sheet and bake 6 minutes. Remove from oven; turn mushrooms over to allow juice to drain off . Place 2 slices of tomato on each mushroom and top with 2 slices of cheese. Cut or arrange the tomato and cheese so they fit the cap evenly. Sprinkle an even amount of oregano on top and bake 20 minutes until the cheese starts to bubble.
2. Cut into wedges or serve whole as an appetizer. You can even try serving this instead of traditional pizza at lunch or dinner.

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