Grilled Portobello Mushroom Pizza Recipes

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GRILLED PORTOBELLO MUSHROOM PIZZA



Grilled Portobello Mushroom Pizza image

Fast and Easy Grilled Portobello Mushroom Pizzas for a great and healthy pizza. Keto Friendly

Provided by Jason

Categories     Main Course

Time 20m

Number Of Ingredients 11

15 oz tomato sauce
3 tbsp tomato paste
1 tbsp oregano
3 cloves garlic
1 tbsp parsley
1 tsp basil (dried )
1 tsp oregano (dried )
1 tsp parsley (dried )
½ tsp onion powder
½ tsp garlic powder
¼ cup olive oil

Steps:

  • Combine all the ingredients and mix together in a bowl. Set aside. This should serve up to 8 portobello mushroom pizzas.
  • Combine the herbs with the olive oil and stir. Brush on both sides of the portobello mushroom. This mix is enough to make 4 portobello mushroom pizzas.
  • Scrape the fins from the underside of the mushroom using a tablespoon
  • Brush both sides of the mushroom with the olive oil herb spread
  • Grill the mushroom upside down (with the cap facing up) for three to five minutes
  • Remove the mushrooms from the grill and turn them over
  • Add tomato sauce, cheese and other toppings
  • Place on the grill until the cheese is fully melted (about five minutes)
  • Remove and serve!

Nutrition Facts : ServingSize 1 mushroom, Calories 140 kcal, Carbohydrate 5 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 116 mg, Fiber 1 g, Sugar 2 g

GRILLED PORTOBELLO MUSHROOMS



Grilled Portobello Mushrooms image

Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!

Provided by BFOLLICK

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 1h20m

Yield 3

Number Of Ingredients 5

3 mushrooms portobello mushrooms
¼ cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar

Steps:

  • Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
  • In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
  • Grill over hot grill for 10 minutes. Serve immediately.

Nutrition Facts : Calories 217.1 calories, Carbohydrate 11 g, Fat 19 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 12.9 mg, Sugar 5.4 g

GRILLED PORTOBELLO MUSHROOM PIZZA



Grilled Portobello Mushroom Pizza image

Here's a great summer recipe that is perfect for grilling season and large family gatherings. It's a healthier, gluten-free and an optionally vegetarian dish that's perfect for the grill.

Provided by Picture The Recipe

Categories     Healthy     Low-Carb     Pizza     Barbecue     Low-Calorie     Easy     Quick     Shellfish-Free     Gluten-Free     Egg-Free     Soy-Free     Fish-Free     Peanut-Free     Tree Nut-Free     Grain-Free     Sugar-Free     Tomato-Free     Grill

Time 25m

Yield 2

Number Of Ingredients 12

2 Large Portobello Mushroom
as needed Olive Oil
to taste Salt
to taste Ground Black Pepper
to taste Garlic Powder
to taste Pizza Sauce
to taste Fresh Basil
to taste Mozzarella Cheese
to taste Italian Seasoning
to taste Crushed Red Pepper Flakes
to taste Red Bell Pepper
to taste Chicken Sausage

Steps:

  • Start by cleaning the Large Portobello Mushroom (2). To do this, first gently pull out the stem by twisting and pulling on it.
  • Then, scrape out the gills with a spoon. Then, wash the mushrooms clean and pat them dry with some paper towels.
  • In the meantime, fire up the grill. Generously drizzle some Olive Oil (as needed) over both sides of the mushrooms and rub it around with your fingers.
  • Season the mushroom well on both sides with Salt (to taste), Garlic Powder (to taste), and Ground Black Pepper (to taste).
  • Once your grill is heated and you're ready to go, cook the mushrooms bowl side (cavity side) down for 7 to 8 minutes.
  • Then take the mushrooms off the grill and prepare the pizza part of this recipe. Smother some Pizza Sauce (to taste) into the mushroom cavity.
  • Top with some fresh chopped Fresh Basil (to taste) and fill it with Mozzarella Cheese (to taste).
  • Next, sprinkle over some Italian Seasoning (to taste) and Crushed Red Pepper Flakes (to taste).
  • Add some Chicken Sausage (to taste) and Red Bell Pepper (to taste).
  • Then place the mushrooms back on the grill, filling side up, and cook the mushroom for another 8 to 10 minutes (with the lid closed) until the cheese is bubbly and melted.
  • Serve the pizzas hot with some more fresh chopped basil as garnish.

Nutrition Facts : Calories 12 calories, Protein 1.4 g, Fat 0.2 g, Carbohydrate 1.9 g, Fiber 0.9 g, Sugar 0.9 g, Sodium 4.6 mg, SaturatedFat 0.0 g, UnsaturatedFat 0.1 g

ASSORTED GRILLED PORTOBELLO PIZZAS



Assorted Grilled Portobello Pizzas image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 9

6 large portobello mushrooms, de-stemmed and gills removed
Olive oil, for brushing
Kosher salt
Garlic pepper
1 cup store-bought pesto sauce
1/2 cup goat cheese, crumbled
1/4 cup Parmigiano-Reggiano, grated
1 cup store-bought roasted garlic salsa
1 cup queso fresco or Monterey Jack cheese

Steps:

  • Preheat the grill to high heat.
  • Remove bottom stem from portobello. Brush both sides with olive oil and sprinkle the inside of each mushroom with salt and garlic pepper. Place the mushrooms on the grill bottom side up. Grill for 2 to 3 minutes on each side rotating half way through to achieve grill marks.
  • Remove from grill, placing the mushrooms bottom side up. Fill with your choice of the assorted sauces and top with your choice of cheese.
  • Return the mushrooms to the top rack or shelf of your barbeque, close lid and reduce heat to medium high and cook for 5 minutes or until the cheese is melted.
  • Remove and place on a cutting board and cut into triangles like a pizza. Serve immediately.

PORTOBELLO "PIZZA" NICOISE



Portobello

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 16

2 cloves garlic
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
2 anchovy fillets, mashed with a fork
1/2 cup fresh basil leaves, finely chopped
1/3 cup Nicoise olives, pitted
1 tablespoon capers, drained
Pinch crushed red pepper flakes
1 red bell pepper
1 yellow bell pepper
2 cups grape tomatoes
4 large portobello mushrooms, stems removed
Canola oil, for brushing
6 ounces soft goat cheese

Steps:

  • Chop the garlic cloves, then sprinkle with some salt and smear to a paste, using the side of your knife blade. Transfer the garlic paste to a bowl and stir in the vinegar. Slowly whisk in the olive oil until emulsified. Fold in the anchovies, basil, olives, capers and pepper flakes. Taste and season with salt and pepper. Let sit at room temperature while you grill the vegetables.
  • Heat a grill to high. Brush the red and yellow peppers with oil and season with salt and pepper. Grill, covered, until charred on all sides and soft, 3 to 4 minutes per side. Remove the peppers to a bowl, cover tightly with plastic wrap and let steam for 15 minutes. Meanwhile, put the tomatoes in a grill basket and grill, covered, tossing occasionally, until charred in spots and softened, about 5 minutes. Set aside.
  • Brush the portobellos with canola oil and season on both sides with salt and pepper. Grill on both sides, covered, until a paring knife inserted in the center meets no resistance, 3 to 5 minutes per side. While the portobellos are cooking, peel, seed and thinly slice the peppers.
  • Turn the portobellos gill-side up and top each with some of the goat cheese. Grill, covered, until the cheese softens, about 2 minutes. Transfer to a platter and top each mushroom with some tomatoes and peppers. Spoon a generous amount of dressing over each "pizza" and serve warm.

Nutrition Facts : Calories 391 calorie, Fat 34 grams, SaturatedFat 11 grams, Cholesterol 35 milligrams, Sodium 672 milligrams, Carbohydrate 11 grams, Fiber 3 grams, Protein 13 grams, Sugar 7 grams

PORTOBELLO PIZZAS



Portobello Pizzas image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 16m

Yield 24 pieces

Number Of Ingredients 8

6 large portobello mushroom tops, stems removed and gills scraped
Extra-virgin olive oil, for liberal drizzling plus 1 tablespoon
Salt and freshly ground black pepper
1 pound Italian sweet sausage
1/2 pint grape tomatoes
1/2 cup cream
1/2 cup basil leaves, shredded or torn
1/2 cup shredded Parmigiano

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.

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