Breadless Portabella Mushroom Pizzas Stove Top Recipes

Steps:

• Preheat broiler.
• Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper. Broil the portobello mushrooms 5 minutes on each side until tender.
• While caps are broiling heat 1 tablespoon extra-virgin olive oil in a skillet over medium high heat, add sausage and brown and crumble the meat, then add tomatoes to skillet and cook another few minutes until they burst. Add cream to skillet and reduce 2 to 3 minutes more. Remove the sausage from heat and fold in basil. Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes then quarter caps and serve.

Steps:

• Heat up about 2 tablespoons of olive oil in a sauce pan.
• Add onion & stir until it's slightly brown.
• Add the tomatoes, garlic,leek, and pinch of salt & pepper to the onions. Saute the ingredients until the tomatoes are soft.
• Squeeze about 1 tablespoon of fresh lemon juice over the ingredients.
• Spray olive oil on a baking sheet and place the mushrooms on the sheet with the bottom side up.
• Add the mixed ingredients from the saucepan into each mushroom & top with grated parmigiano cheese. Place the baking sheet into the preheated oven & bake for 12 minutes at 400°F.
• Sprinkle with fresh chopped parsley. Ready to serve :).

Steps:

• Place mushrooms, stem side down, on a greased baking sheet; drizzle with oil. Bake at 350° for 20-25 minutes or until tender, turning once., Meanwhile, cook sausage over medium heat until no longer pink; drain. Stir in the pizza sauce, pepper, onion, mushrooms, Parmesan cheese and garlic. Divide among mushrooms; sprinkle with mozzarella cheese. Broil 2-3 in. from the heat for 1-2 minutes or until cheese is melted. Sprinkle with basil if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place mushrooms in a baking dish.
• Cook and stir tomatoes, balsamic vinegar, olive oil, basil, garlic, parsley, and red pepper flakes in a large skillet over medium heat until heated through, 5 to 10 minutes.
• Top each mushroom with 1/2 of the tomato mixture. Sprinkle pepperjack cheese and mozzarella cheese on top of tomato mixture; top with black olives and bread crumbs.
• Bake in the preheated oven until golden brown and crispy, about 25 minutes.

Steps:

• Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

Steps:

• Remove the stems by twisting gently till they pop free.
• Gently rinse and PAT dry your portabellas.
• Place a small amount of butter or sunflower oil (wonderful Healthy cooking oil)in a large skillet and preheat.
• Grille until tender and meat like in texture (about 6 minutes each side depending on heat and pan).
• With the ribs (black ridged cup like side) up add sauce and use a spoon to push to the edges.
• Add mozzarella cheese to cover to the edge.
• Add toppings of your choice.
• Cover pan with lid or foil for 1 minute or until till cheese melts.
• Serve and enjoy!
• These reheat wonderfully!
• These make great microwave lunch-.
• Cook as directed, add cheese and toppings, but dont melt cheese.
• Remove and place directly into storage container and refrigerate or freeze.
• Take to work and place in fridge or leave out to defrost (be careful in hot climates).
• At lunch time just throw in the microwave and heat for 1-2 minutes (depending on your microwave).