Portobello Pizzas With Tomato Bruschetta 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:

• 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:

• In a small bowl, mix aioli ingredients. Refrigerate, covered, until serving. , Preheat oven to 375°. In a small bowl, whisk marinade ingredients until blended. Place mushrooms in a 13x9-in. baking dish; drizzle with 1/4 cup marinade. Bake, covered, 35-40 minutes or until tender. Remove from baking dish; cool slightly. Cut into 1/2-in. strips., In a large skillet, heat 2 tablespoons oil over medium heat. Add red onions; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Add remaining marinade; cook 4-6 minutes or until onions are glazed, stirring occasionally., Place red peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; let stand, covered, 20 minutes., Peel off and discard charred skin from peppers. Remove stems and seeds. Chop peppers; return to bowl. Add green onions, basil, garlic, salt, pepper and 1 tablespoon oil. Toss to combine., Place baguette slices on ungreased baking sheets; brush with remaining oil. Bake at 375° for 4-6 minutes on each side or until golden brown., To serve, top toasts with mushrooms, arugula, onions and pepper mixture. Bake 5-8 minutes longer or until heated through. Drizzle with aioli.

Steps:

• Toast bread in 350 degree F oven until golden brown, about 10 minutes. Rub lightly with garlic clove while still warm.
• Remove gills from mushrooms with spoon and cut into 1/4-inch thick slices. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms until softened, then add garlic stirring, until all liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat. Keep mushrooms warm, covered.
• Top toasted bread with sauteed mushrooms and tomato relish. Garnish with basil.
• Cut tomatoes in quarters, combine red onion, basil, vinegar, olive oil. Season, to taste, and let marinate for 15 minutes.

Steps:

• Preheat oven to 350°F Remove the mushroom stems and scrape the gills out with a spoon. Stir the garlic into the oil and brush it all over both sides of the mushroom caps.
• Place the mushrooms bowl-side-up on a baking sheet and bake for 8 - 10 minutes, or until tender. Take the mushrooms out of the oven and over up to 450°F.
• Top mushrooms with bruschetta and sprinkle with cheese. Bake for 5-10 minutes, until the cheese melts.

Steps:

• Prepare a stove-top griddle or outdoor grill.
• Combine the tomatoes, thyme, 2 teaspoons of olive oil, the roasted garlic, and salt and pepper in a small bowl and toss. Set aside.
• Brush the top and bottom of each mushroom with the remaining oil. Sprinkle with salt and pepper and grill until the mushrooms are tender, about 4 minutes per side.
• Place the mushrooms stem side up on a cutting board. Arrange an equal amount of the tomato mixture on 4 mushrooms. Top each with a shaving of Parmigiano-Reggiano.
• Arrange a slice of prosciutto on each of the remaining mushrooms and spread 1 tablespoon of the pesto on top of each prosciutto slice.
• Arrange 1 of each pizza on each of 4 dinner plates and serve.

Steps:

• Preheat oven to 500.
• While the oven is preheating, melt the butter over medium heat in a skillet.
• Add the sliced mushrooms and garlic. Cook, stirring occasionally, until the mushrooms have released all of their liquid and are soft and browned, 10 to 15 minutes; set aside.
• Flour a 12" pizza pan and roll out dough on pan. Brush lightly with olive oil.
• Spread the pesto over the pizza dough, leaving a 1/2 inch border uncovered.
• Spread the mushrooms evenly over the pesto, and then top with the provolone cheese.
• Top with sliced tomatoes, spacing them evenly around the pizza, then sprinkle with Parmesan cheese.
• Slide the dough onto the heated stone, or place your baking sheet or pizza pan into the oven.
• Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.
• Remove from the oven, slice and serve.

Steps:

• Preheat broiler. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Brush caps with 4 teaspoons oil. Place in an ungreased 15x10x1-in. baking pan, stem side down. Broil 4 in. from heat 5 minutes. , In a small bowl, mix tomatoes, cheese, Italian seasoning and remaining oil. Remove mushrooms from broiler; turn over and fill caps with tomato mixture. , Broil 4-6 minutes longer or until mushrooms are tender and cheese is melted. Serve on buns.

Steps:

• Combine oil and garlic in a small bowl and rub the mushroom caps on all sides with the mixture.
• Place caps, top side down, in a circle on an oiled baking sheet.
• Season with salt and pepper.
• Arrange the cheese, basil, and tomato slices alternately in a circle on top of the mushrooms.
• Sprinkle with oregano, if using.
• Bake at 450 until the cheese melts, about 3 minutes.