On Tuesday we go to bingo at a local dive bar. The bingo is free and the winnings include free food and beverages, it is a fairly inexpensive, entertaining way to take the mind off life for a bit. The hubs focuses on winning free drinks so he can enjoy a few and I focus on winning at all! I have pretty bad bingo luck these days. It is fun and several of our friends go, and even though I don’t take part in the libations, it is something to look forward too each week. And besides, just once I might win the last game, it is called Blackout. You have to buy your boards and the first person to cover all of their bingo squares wins the pot. That is what I am really there for. I did win once, but so did 4 other people, including the hubs! Needless to say, I got nothing and neither did he!
The other thing about bingo is that it starts at 7pm and we have to get there a little early to get tickets. The tickets are used to determine tie breakers. If you don’t have the lowest number, you don’t win! So I have to make sure I have a quick meal on the table when the hubs gets home from work. Something that won’t require him to fire up the grill or do a lot of dishes (yes he does the dishes, because this is one lucky girl).
This past week I came up with pizzas on portobello mushroom cups. My version was neither vegetarian nor dairy free, but as with any and all pizza it is all in the toppings and since this is already grain free, go crazy and make it meet your dietary needs.
Portobello Pizzas. Feeds two adults.
4 portobello mushrooms
1-2 T olive oil
4 T pizza sauce (homemade or your favorite store bought)
Pizza toppings of choice such as mozzarella cheese, parmesan cheese, red onion, turkey pepperoni, green onion
Preheat oven to 350.
Carefully remove stems from mushrooms, reserving one or two to chop and add to your toppings if you like (with the rest you can save them for adding to eggs at breakfast or put in your meat stock stash of veg in the freezer). Clean the gills from the mushrooms taking care not to break the edges of the mushrooms. I use a teaspoon and hold the cap in my palm so that my thumb can support the edge against the spoon.
Brush the backs and edges of the mushrooms with oil. Place on a baking sheet lined with parchment paper or a silpat. Place one tablespoon of sauce in each cap. I allowed mine to sit for 1-2 hours. This let the sauce soak into the caps a little and made them less watery after baking.
Fill each cap with toppings and cheese.
Bake for 13-15 or until cheese is bubbly.