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.
GARLIC BRIE PIZZA
Elegant occasions require fancy appetizers like this. Family and friends will be surprised to hear just how easy it is to prep.-Gail Cawsey, Sequim, Washington
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut the top off each garlic bulb. Brush with oil. Wrap each bulb in heavy-duty foil; place on a baking sheet. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl and mash., Remove rind from Brie and discard. Cut Brie into 1/4-in. slices. Place crust on a 12-in. pizza pan. Spread with garlic. Arrange cheese slices over garlic; sprinkle with almonds. Bake at 450° for 8-10 minutes or until cheese is melted.
Nutrition Facts : Calories 286 calories, Fat 17g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 426mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g 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
PIZZA STUFFED BABY PORTOBELLO MUSHROOMS
These portobello mushrooms are a wonderful appetizer that looks fancy but is easy to make. There are a few steps, but this adorable appetizer comes together quickly. The cream cheese filling has a nice flavor. Fresh basil adds a pop of freshness. We added mozzarella on top and loved the mini pepperoni on them. The topping options are endless. You won't be able to eat just one.
Provided by Sabrina Nichols @Sabrina_Nichols
Categories Cheese Appetizers
Number Of Ingredients 9
Steps:
- Portobello Mushrooms - Wash, cut out stems, and set aside to dry.
- Add room temperature cream cheese, 5 teaspoons butter, Parmesan cheese, and blue cheese (opt) to a pot on low heat. Cook just until all melts together and mix well. Just a few minutes. Set aside and let it cool to room temp... will be lumpy.
- Pepperoni - Chop if they are the regular kind (I buy the minis). Cook in a skillet just until crisp on the edges, drain, and damp oil off. (I cook them so the oil doesn't saturate the cream filling while baking).
- Add 2 teaspoons of garlic and butter to the skillet and sauté for just a few minutes.
- Turn off the heat add mushroom caps. Coat the caps with butter and garlic sauce.
- Turn oven 350. Place caps on a baking sheet. Fill caps with cream mixture.
- Top with pepperoni and sliced fresh basil... and other pizza toppings like chopped onions, black olives, shredded cheeses, cherry tomatoes (optional).
- Place in oven for 10-15 mins.
- Picture of a kid-friendly stuffed mushroom version. (If you don't like cream cheese filling you can stuff them with mozzarella cheese and pizza topping - it's your choice you are the star chef.)
PORTOBELLO PIZZAS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 16m
Yield 24 pieces
Number Of Ingredients 8
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.
PORTABELLA MUSHROOMS WITH BRIE
Make and share this Portabella Mushrooms With Brie recipe from Food.com.
Provided by Fluffy
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Lightly saute mushrooms in butter, sherry and garlic over medium heat.
- Drain well on paper towels.
- Cut up brie into 12 pieces and place inside mushrooms.
- Add a 1/2 tbsp of the pesto on top of each.
- Place under broiler until cheese melts.
- Serve immediately.
Nutrition Facts : Calories 390.1, Fat 29.5, SaturatedFat 18.5, Cholesterol 100.3, Sodium 583, Carbohydrate 6.2, Fiber 1.3, Sugar 2.2, Protein 19.9
PORTABELLA & BRIE APPETIZERS RECIPE
Provided by á-4664
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375 degrees and spray 24 mini muffin cups with cooking spray. 2. Clean mushrooms, if needed, and chop finely. 3. In a small skillet, combine chopped mushrooms, butter, wine, garlic, thyme, parsley, and cayenne. Cook over medium heat for 5-6 minutes or until mushrooms are tender. Stir in green onions and mustard. 4. Unroll crescent dough into 4 rectangles. Press perforations firmly to seal. Cut each rectangle into 6 pieces (for a total of 24). 5. Press 1 square of dough into each muffin cup, letting the corners stick up above the edges. 6. Divide mushroom mixture evenly among cups, about 1 1/2 tsp per cup. 7. Bake for 10-12 minutes or until light golden brown. While baking, cut brie into 24 pieces. 8. Remove cups from oven and place 1 piece of brie over each cup. 9. Return to oven and bake an additional 2-4 minutes or until dough is golden brown and cheese is softened. Cool slightly before serving.
PORTABELLA AND BRIE APPETIZERS
Originally from Pillsbury, I adapted this recipe to something a bit different than the original. Made them for a party recently, and they disappeared faster than you can say 'Yummy'!
Provided by flower7
Categories Cheese
Time 40m
Yield 24 appetizers
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Spray 24 mini muffin cups with cooking spray.
- Clean mushrooms if needed and chop finely.
- In a small skillet, combine chopped mushrooms, butter, wine, garlic, thyme, parsley and cayenne. Cook over medium heat for 5-6 minutes or until mushrooms are tender. Stir in green onions and mustard.
- Unroll crescent dough into 4 rectangles. Press perforations firmly to seal. Cut each rectangle into 6 pieces (for a total of 24).
- Press 1 square of dough into each muffin cup, letting the corners stick up above the edges.
- Divide mushroom mixture evenly among cups, about 1 1/2 tsp per cup.
- Bake for 10-12 minutes or until light golden brown. While baking, cut brie into 24 pieces.
- Remove cups from oven and place 1 piece of brie over each cup.
- Return to oven and bake an additional 2-4 minutes or until dough is golden brown and cheese is softened.
- Cool slightly before serving.
Nutrition Facts : Calories 60.6, Fat 3.1, SaturatedFat 1.7, Cholesterol 13.1, Sodium 102.5, Carbohydrate 5.4, Fiber 0.5, Sugar 0.6, Protein 2.7
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