Breadless Portabella Mushroom Pizzas Stove Top Recipes

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PORTOBELLO MUSHROOM PIZZA BITES



Portobello Mushroom Pizza Bites image

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

4 portobello mushrooms, stems removed
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
Kosher salt
1/2 teaspoon dried oregano
1 slice white bread, crust removed and torn into very small (about 1/4 inch) pieces
1/4 teaspoon crushed red pepper flakes
3 tablespoons oil-packed sun-dried tomatoes, finely chopped
4 teaspoons tomato paste
2 ounces part-skim mozzarella, thinly sliced
6 to 8 small basil leaves, torn

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.

PERSONAL PORTOBELLO PIZZA



Personal Portobello Pizza image

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

1 large portobello mushroom, stem removed
1 tablespoon spaghetti sauce
½ cup mozzarella cheese
½ tablespoon sliced black olives
4 slices pepperoni sausage
1 clove garlic, chopped

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



Portobello Pizzas image

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

6 large portobello mushrooms (4 to 4-1/2 inches), stems removed
1 tablespoon olive oil
1 pound bulk Italian sausage
1 can (15 ounces) pizza sauce
1 medium green pepper, chopped
1 medium onion, chopped
1/2 cup chopped fresh mushrooms
1/4 cup grated Parmesan cheese
2 garlic cloves, minced
1 cup shredded part-skim mozzarella cheese
Thinly sliced fresh basil leaves, optional

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



Pizza-Style Portabello Mushrooms image

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

2 large portobello mushroom caps
½ cup diced tomatoes
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon chopped fresh basil
2 cloves garlic, chopped
1 pinch dried parsley, or to taste
1 pinch red pepper flakes, or to taste
4 ounces shredded pepperjack cheese
4 ounces shredded mozzarella cheese
2 tablespoons sliced black olives, or to taste
1 tablespoon Italian-style seasoned bread crumbs, or to taste

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

PORTOBELLO MUSHROOM PIZZA CUPS



Portobello Mushroom Pizza Cups image

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

4 large portobello mushrooms (3 inches)
4 teaspoons olive oil
1 cup marinara or spaghetti sauce
12 slices pepperoni, finely chopped
1/4 cup chopped green pepper
1-1/2 teaspoons Italian seasoning, divided
1 cup shredded Italian cheese blend

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.

PORTABELLA MUSHROOM PIZZA



Portabella Mushroom Pizza image

Make and share this Portabella Mushroom Pizza recipe from Food.com.

Provided by Hotwingcooker

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 6

2 large portabella mushrooms, largest you can find
4 tablespoons pizza sauce
1 (10 ounce) can rotel (I prefer Mexican style)
4 tablespoons butter (i always use real butter)
1/2 cup mozzarella cheese or 1/2 cup provolone cheese
1/2 cup of 1/4-inch diced Canadian bacon or 1/2 cup pepperoni

Steps:

  • in skillet put 1/4" diced canadian bacon cook til crispy
  • rinse mushrooms remove stem set it aside using a spoon remove gills careful not to break edges giving it a crater shape.
  • melt two tbs of butter put one tbs in each cap of mushroom
  • then add 2 tbs of pizza sauce to each mushroom cap
  • add 3 tbs of rotel to each cap.
  • add 1/4 cup of cheese to each cap
  • then add as much diced canadian bacon or pepperoni as u like
  • take stems and slice add as topping.
  • put remaining butter in flat pan cook in oven on about 325-350 deg.pizza's for 15-20 min until tender.

BREADLESS PORTABELLA MUSHROOM PIZZAS - STOVE TOP



Breadless Portabella Mushroom Pizzas - Stove Top image

These rich decadent individual sized pizzas are to die for, but your waistline wont pay for the pleasure, and they couldn't be easier. Make them right on the stovetop in one skillet. Great appetizer if you use small portabellas. Also wonderful for people not fond of the musty flavor of mushrooms because these have a light meat like flavor and texture. I created this recipe as a starch free option for pizza, aka no-carb. I always loved mushroom pizza's but crust is a pain in the rear. If its not just right it ruins everything, not to mention its tough on the diet. Good vegetarian recipe with lots of nutrition.

Provided by LuvMeImCute

Categories     Cheese

Time 20m

Yield 10-12 mini appetizer pizzas, 4-6 serving(s)

Number Of Ingredients 7

4 -5 portabella mushrooms (8-10 if small- 3 inch or less)
1/2 lb grated mozzarella cheese
1 1/2 cups marinara sauce or 1 1/2 cups pizza sauce
3 tablespoons sunflower oil or 3 tablespoons butter
1/2 cup fresh spinach, and
grilled onion (or 1/2 cup pizza toppings any you like)
1/4 cup soy pepperoni (any cooked meats work well for a non vegetarian version)

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).

Nutrition Facts : Calories 352.4, Fat 25.3, SaturatedFat 9.1, Cholesterol 44.8, Sodium 814.5, Carbohydrate 16.2, Fiber 1.7, Sugar 10.4, Protein 16.6

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