Breadless Portabella Mushroom Pizzas Stove Top Recipes

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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

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.

PORTOBELLO MUSHROOM PIZZAS



Portobello Mushroom Pizzas image

This recipe is light and quick and requires only a few basic ingredients. If you love pizza like we do, but are looking for a healthier alternative, give this recipe a try. You can experiment with different ingredients and add your own toppings.

Provided by Maceyann88

Categories     World Cuisine Recipes     European     Italian

Time 48m

Yield 4

Number Of Ingredients 12

olive oil cooking spray
2 tablespoons olive oil
1 onion, chopped
4 tomatoes, diced
1 leek, chopped
4 cloves garlic, chopped
1 pinch salt
1 tablespoon fresh lemon juice
5 leaves fresh basil, chopped
4 large portobello mushroom caps
¼ cup grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
  • Heat olive oil in a saucepan over medium heat. Cook and stir onion in hot oil until slightly browned, about 5 minutes. Add tomatoes, leek, garlic, and salt; saute until tomatoes are soft, about 5 minutes more. Sprinkle lemon juice over the vegetable mixture. Stir in basil; heat until wilted, about 1 minute.
  • Arrange portobello mushroom caps onto the prepared baking sheet. Fill mushroom caps with onion mixture. Sprinkle Parmigiano-Reggiano cheese on top.
  • Bake in the preheated oven until mushrooms are heated through and the Parmigiano-Reggiano cheese has melted, about 12 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 10.8 g, Cholesterol 4.4 mg, Fat 8.4 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 124.2 mg, Sugar 4 g

PAN GRILLED PORTOBELLO MUSHROOMS WITH HERB INFUSED MARINADE



Pan Grilled Portobello Mushrooms With Herb Infused Marinade image

Portobello mushrooms are a wonderful main dish, due to their heartiness, meatiness and size. Originally published in the Vegan Table cookbook and again in Vegan's Daily Companion by Colleen Patrick Goudreau.

Provided by Sharon123

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 -12 large portabella mushrooms
1/4-1/2 cup balsamic vinegar
1/2 cup low sodium soy sauce
1/2 cup water
2 -3 sprigs fresh rosemary or 1 teaspoon dried rosemary
2 -3 sprigs fresh thyme or 1 teaspoon dried thyme
2 -3 sprigs fresh oregano (can use marjoram instead) or 1 teaspoon dried oregano (can use marjoram instead)
1 -2 tablespoon olive oil, for sauteing

Steps:

  • Remove stems from mushrooms, and lightly wipe tops with a damp paper towel.
  • In a large bowl, combine vinegar, soy sauce, water, rosemary, thyme and oregano. Stir to mix. Add mushrooms and make sure each one is covered by marinade. You may need to move them around. Marinate for as little as 30 minutes or up to overnight in the fridge.
  • When ready to cook, add some of the oil to a large skillet over medium heat. Remove mushrooms from marinade(but do not discard marinade). Put as many mushrooms as you can fit in pan, tops down. They will shrink as they cook. Cook 3-5 minutes, until lightly browned. Turn over and cook 3-5 minutes more.
  • Remove fresh herb sprigs from marinade, and pour marinade into pan, reserving some for additional batches of mushrooms.
  • Cover and cook 5-7 minutes. Flip mushrooms, cover and cook 5-7 minutes longer. When fork tender, remove from pan, and repeat with remaining nmushrooms.
  • To serve the mushrooms hot, simply use myltiple pans on the stove at once.
  • Serve 2 mushrooms per person.

Nutrition Facts : Calories 97.7, Fat 4, SaturatedFat 0.6, Sodium 1082.1, Carbohydrate 11.9, Fiber 2.4, Sugar 7.1, Protein 5.3

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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