Portobello Mushroom Pizza Bites

• 4 portobello mushrooms, stems removed
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• Kosher salt
• 1/2 teaspoon dried oregano
• 1 slice white bread, crust removed and torn into very small (about 1/4 inch) pieces
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons oil-packed sun-dried tomatoes, finely chopped
• 4 teaspoons tomato paste
• 2 ounces part-skim mozzarella, thinly sliced
• 6 to 8 small basil leaves, torn

1. Preheat the oven to 425 degrees F. Line a baking sheet with foil.
2. Scrape out the gills of the mushrooms with a spoon, being careful not to break the cap.
3. Rub the mushrooms with 2 tablespoons of the oil and half the garlic.
4. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon oregano.
5. Place the mushrooms, gill-side up, on the prepared baking sheet, and roast until tender, 15 to 25 minutes.
6. (If the mushrooms are thicker than 1 inch, they will take longer to cook.)
7. Meanwhile, toss the bread pieces in a medium bowl with the remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano, 1/4 teaspoon salt and the red pepper flakes.
8. Transfer them to a medium skillet over medium heat, and stir until they turn golden and crisp on the edges, 5 to 6 minutes.
9. Return the croutons to the bowl.
10. While the mushrooms are still hot, pat them dry with a paper towel.
11. Top each with 1 teaspoon tomato paste, spread evenly, and slices of mozzarella to cover.
12. Divide the sun-dried tomatoes and croutons between the 4 mushrooms, and place in the oven to melt the cheese, 4 to 5 minutes.
13. Sprinkle with basil leaves.
14. Cut each mushroom into 4 to 8 pieces, depending on the size of the mushroom.

portobello mushrooms, extravirgin olive oil, garlic, kosher salt, oregano, white bread, red pepper, tomatoes, tomato paste, mozzarella, basil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/portobello-mushroom-pizza-bites.html (may not work)