My daughter LOVES mushrooms. This to me is a complete and utter mom success in my book, especially since my success rate in dealing with a strong willed, hell bent on making me go completely gray and strip me of any shred of sanity I have left, 3.5 year old is not so great as of late. I’ll take what I can get.

My daughter also LOVES these portobello pizza burgers, but honestly, what’s not to love? Balsamic roasted portobello mushrooms topped with marinara sauce, bell peppers, onions, and mozzarella cheese, all sandwiched in between an herby, garlic-buttery pizza dough bun.

And if my daughter will eat it in its entirety without throwing it on the floor while looking me straight in the eye with a do you fucking dare me look on her face, you know it’s got to be good.

Portobello Pizza Burgers

Ingredients:

1 pizza dough (store bought or homemade)

4-6 portobello mushrooms

3 Tbsp olive oil + 1-2 tsp more for brushing pizza dough

2 Tbsp balsamic vinegar

1 tsp kosher salt

1 tsp garlic powder

1 tsp dried oregano

1/4 C room temperature salted butter

1/2 tsp rosemary, minced

1 Tbsp basil, minced

1 clove garlic, grated

marinara sauce

1 bell pepper, sliced into rings

1/2 onion, thinly sliced

mozzarella cheese, sliced

Divide pizza dough into 6 equal parts. Roll into balls and place on a lightly oiled baking sheet. Brush the tops lightly with olive oil and cover with a clean kitchen towel. Let the dough rise in a warm place until doubled in size, approximately 1 hour.

While the dough is rising, make the garlic herb butter. Combine rosemary, basil, garlic, and butter in a small bowl, mixing until the herbs are completely incorporated. Set aside.

Preheat oven to 450 degrees. Bake buns for 10-15 minutes until golden brown on the top. Place on a cooling rack and let cool completely.

While the buns are cooling, marinate the mushrooms. On a large baking sheet season mushroom caps with 3 Tbsp olive oil, balsamic vinegar, salt, garlic powder, and oregano, and toss to coat evenly. Marinate for 15-20 minutes.

Preheat oven to 425 degrees. Bake portobello mushrooms for 20-25 minutes, rounded top side up, and flipping over half way through. Top with a few spoonfuls of marinara sauce, onions, peppers, and mozzarella cheese. Broil on high for 2-3 minutes until the cheese is bubbly and browning in spots.

Cut the buns in half and spread a layer of garlic herb butter on each side. Bake in the oven on a baking sheet until the butter has melted. Place a portobello mushroom inside each bun and serve immediately.