Portobello Kale Pizza Recipes

Steps:

• Garlic Pizza Sauce:.
• Preheat oven to 350 degrees.
• Peel the outer skin from the garlic head to expose the individuals cloves.
• Cut the top off all the cloves - the root of the garlic holds it all together.
• Place the garlic top up in an oven proof bowl preferably deeper than the height of the garlic - I used a french onion soup bowl.
• Pepper the top of the garlic - I use lots of pepper.
• Drizzle some of the olive oil over the garlic and save the rest for later.
• Cover the dish with aluminum foil sealing it by crimping over the edge.
• Roast in the oven for 1 hour.
• Uncover and let the garlic cool.
• Squeeze the garlic cloves out of their skins into a small bowl.
• Pour the olive oil from the baking bowl in with the cloves.
• Add more freshly ground pepper if desired.
• Mash with a form until smooth - using more olive oil as needed to get a smooth sauce.
• Whole Wheat Pizza Crust:.
• Mix water, honey and yeast.
• Let yeast "start" for about 5 minutes.
• Add 1 cup of the flour
• Add wheat gluten, olive oil, spices (optional)
• Knead about 7 minutes - adding additional flour until you get the right consistency
• Knead until smooth and elastic.
• Keep the remaining flour for when you roll the dough.
• Put a damp towel over the bowl and let rise for 20 minutes.
• Roll the dough to about 13" rolling the edges thinner than the centre.
• Twist up the edges into a pizza crust shape.
• Pierce the base of the pizza dough with a fork.
• Let the crust rest in a warm place for a few minutes.
• Bake the crust at 450 degrees on a pizza stone for about 5 minutes before putting on your toppings.
• Portobello & Kale Topping.
• Heat olive oil in a large skillet on medium-high heat.
• Add the portobello mushroom slices.
• Add freshly ground pepper and if desired, salt.
• Cook for 3 to 5 minutes or until mushrooms are softened
• Add kale and cook for about 3 minutes, until it is wilted
• Remove from heat and set aside until the dough is ready.
• Final Assembly & Baking:.
• Spread the garlic sauce on the pre-baked crust.
• Put the soft cheese slices on next (mozzarina or similar).
• Spread the portobello and kale mixture
• Top with the shredded mozzarella
• Put the assembled pizza into the oven at 450 for about 10 minutes.

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.

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 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.

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 a large skillet over medium-high heat with extra-virgin olive oil. When the oil is hot, add mushrooms and cook until dark and tender. Add kale and turn with tongs to wilt. Season the mixture of mushrooms and greens with salt, pepper and nutmeg. Add wine and deglaze the pan. Reduce heat to low and cook greens 5 minutes longer then serve.

Steps:

• Combine vinegar, honey, 2 chopped cloves garlic, and 1 tablespoon olive oil in a bowl. Season with salt and pepper. Arrange mushrooms in a baking dish. Drizzle with vinaigrette, cover, and marinate, turning occasionally, at room temperature for at least 30 minutes (or overnight in the refrigerator).
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion, 2 thinly sliced cloves garlic, and a pinch red pepper flakes and cook, stirring, until softened, about 5 minutes. Add kale, season with salt, and cook, covered, until bright green and soft, about 4 minutes.
• Heat oven to 400 degrees. Roast mushrooms, flipping once, until tender, about 30 minutes. Serve topped with kale.