PORTOBELLO "PIZZA" NICOISE
Steps:
- Chop the garlic cloves, then sprinkle with some salt and smear to a paste, using the side of your knife blade. Transfer the garlic paste to a bowl and stir in the vinegar. Slowly whisk in the olive oil until emulsified. Fold in the anchovies, basil, olives, capers and pepper flakes. Taste and season with salt and pepper. Let sit at room temperature while you grill the vegetables.
- Heat a grill to high. Brush the red and yellow peppers with oil and season with salt and pepper. Grill, covered, until charred on all sides and soft, 3 to 4 minutes per side. Remove the peppers to a bowl, cover tightly with plastic wrap and let steam for 15 minutes. Meanwhile, put the tomatoes in a grill basket and grill, covered, tossing occasionally, until charred in spots and softened, about 5 minutes. Set aside.
- Brush the portobellos with canola oil and season on both sides with salt and pepper. Grill on both sides, covered, until a paring knife inserted in the center meets no resistance, 3 to 5 minutes per side. While the portobellos are cooking, peel, seed and thinly slice the peppers.
- Turn the portobellos gill-side up and top each with some of the goat cheese. Grill, covered, until the cheese softens, about 2 minutes. Transfer to a platter and top each mushroom with some tomatoes and peppers. Spoon a generous amount of dressing over each "pizza" and serve warm.
Nutrition Facts : Calories 391 calorie, Fat 34 grams, SaturatedFat 11 grams, Cholesterol 35 milligrams, Sodium 672 milligrams, Carbohydrate 11 grams, Fiber 3 grams, Protein 13 grams, Sugar 7 grams
PORTOBELLO MUSHROOM PIZZA BITES
We've reimagined and super-sized stuffed mushrooms with this flavor-packed Portobello version. Sun-dried tomatoes (we especially love the ones packed in oil), add perfect pizza flavor. And like the mushrooms, they're high in umami, giving this vegetarian dish a satisfying meaty savoriness.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 8 to 12 servings (2 to 3 wedges per person)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Scrape out the gills of the mushrooms with a spoon, being careful not to break the cap. Rub the mushrooms with 2 tablespoons of the oil and half the garlic. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon oregano. Place the mushrooms, gill-side up, on the prepared baking sheet, and roast until tender, 15 to 25 minutes. (If the mushrooms are thicker than 1 inch, they will take longer to cook.)
- 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. Transfer them to a medium skillet over medium heat, and stir until they turn golden and crisp on the edges, 5 to 6 minutes. Return the croutons to the bowl.
- While the mushrooms are still hot, pat them dry with a paper towel. Top each with 1 teaspoon tomato paste, spread evenly, and slices of mozzarella to cover. Divide the sun-dried tomatoes and croutons between the 4 mushrooms, and place in the oven to melt the cheese, 4 to 5 minutes. Sprinkle with basil leaves.
- Cut each mushroom into 4 to 8 pieces, depending on the size of the mushroom.
PORTOBELLO MUSHROOM PIZZA CUPS
Making stuffed portobellos for guys watching a hockey game was quite an endeavor. I made two dozen for six guys, and as the game got more exciting, they screamed for more. Scraping the gills from the underside of the mushroom is easy if you use a small teaspoon, gently, so as not to crack the cap. The amount of cheese, pepperoni and spices is entirely up to whatever satisfies your team. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Remove and discard stems and gills from mushrooms; brush caps with oil. Place rounded sides down on an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 5 minutes., Meanwhile, in a small bowl, combine the pizza sauce, pepperoni, green pepper and 1-1/4 teaspoons Italian seasoning; spoon onto mushrooms. Sprinkle with cheese and remaining Italian seasoning. Bake for 8-12 minutes or until mushrooms are tender and cheese is bubbly.
Nutrition Facts : Calories 233 calories, Fat 15g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 572mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.
PERSONAL PORTOBELLO PIZZA
A delicious recipe that substitutes a portobello mushroom for a pizza crust. Try using pesto sauce instead of spaghetti sauce, and experiment with your favorite pizza toppings.
Provided by KJONES27
Categories World Cuisine Recipes European Italian
Time 40m
Yield 1
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic.
- Bake for an additional 20 minutes, or until cheese is melted and golden.
Nutrition Facts : Calories 235 calories, Carbohydrate 10.6 g, Cholesterol 44.9 mg, Fat 13.6 g, Fiber 2.3 g, Protein 18.8 g, SaturatedFat 7.1 g, Sodium 589.9 mg, Sugar 4.1 g
PORTOBELLO PIZZAS
Make and share this Portobello Pizzas recipe from Food.com.
Provided by Food.com
Categories Vegetable
Time 20m
Yield 4 pizzas
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
- Brush inside and outside of mushrooms with olive oil. Season with salt and pepper and place on prepared sheet tray with the tops down.
- Build the pizzas by laying tomato sauce, italian seasoning, cheese and pepperoni.
- Bake for 10-12 minutes until cheese has melted and the mushroom is tender. Top with basil and serve.
Nutrition Facts : Calories 343, Fat 27.2, SaturatedFat 10.6, Cholesterol 60.7, Sodium 1285.4, Carbohydrate 7.5, Fiber 1.9, Sugar 3.2, Protein 18
PIZZA STUFFED PORTABELLA MUSHROOMS
If you're mad about mushrooms, especially on your pizza, this is for you! You'll get rich Portobello flavor in every bite, because the mushroom itself is your pizza. Stuffed with savory pizza toppings like cheese and pepperoni, these make terrific appetizers, or served with a salad, a meal in themselves. The mushrooms are baked and then set on toasted slices of crusty French bread for stability and crunch. Courtesy of Mr.Food.
Provided by Christmas Carol
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- If mushrooms have stems, slice them off close to the caps.
- Brush caps with olive oil and place stem side up on a baking sheet.
- Sprinkle each with salt and pepper to taste.
- Spread each mushroom cap with 3 tablespoons spaghetti sauce and top each with 3 tablespoons of Mozzarella cheese.
- Scatter pepperoni pieces evenly over the Mozzarella and sprinkle with Parmesan cheese and oregano.
- Bake for 10 to 12 minutes or until mushrooms are hot and cheese is lightly browned.
- Place stuffed Portobellos on toasted French bread slices and serve immediately.
- Note- You may also brown about 1/4 lb of Italian sausage to add to your pizzas if you'd like, or substitute whatever toppings are your favorites!
Nutrition Facts : Calories 753.1, Fat 32.9, SaturatedFat 10.1, Cholesterol 43.8, Sodium 1667.9, Carbohydrate 87, Fiber 7, Sugar 12.2, Protein 28.9
PORTOBELLO PIZZAS
Portobello mushroom caps are the creative "crust" in this upscale spin on pizza. I also cut the caps into wedges and serve them as an appetizer.-Lisa Scheevel, LeRoy, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 274 calories, Fat 16g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 699mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 18g protein.
PIZZA-STYLE PORTABELLO MUSHROOMS
These are to die for if you are a vegetarian, or just love great spicy pizza without all the calories. I stumbled across these prepackaged and decided to make them part of my recipe box because they are so yummy and easy to prepare for family or guests. Portabello mushroom topped with cheese, tomato, spices, black olives and balsamic vinaigrette.
Provided by Adina Ryan
Categories Main Dish Recipes Pizza Recipes
Time 45m
Yield 2
Number Of Ingredients 12
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.
Nutrition Facts : Calories 476.6 calories, Carbohydrate 12.4 g, Cholesterol 97.2 mg, Fat 35.4 g, Fiber 1.4 g, Protein 27.4 g, SaturatedFat 17 g, Sodium 844.8 mg, Sugar 4.4 g
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