GRILLED PORTOBELLO MUSHROOM PIZZA
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
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
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
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
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
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
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
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
Provided by Rachael Ray : Food Network
Categories appetizer
Time 16m
Yield 24 pieces
Number Of Ingredients 8
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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Reviews 2Category Main DishCuisine PizzaTotal Time 35 mins
- Clean the portobello mushrooms and remove the stems. Place the mushrooms on a parchment paper-lined baking sheet gill side up. In a small bowl, mix the olive oil with the oregano and garlic powder. Brush the tops and bottoms of the mushroom caps with the oil, adding a little more to the bowl of spices if it runs out. Sprinkle the kosher salt evenly divided among the mushroom caps.
- Place the baking sheet in the oven and roast the mushrooms for 10 to 15 minutes until tender. Once baked, drain the caps of all of the excess liquid (this step is important: otherwise the mushrooms are much too watery).
- Turn down the oven heat to 425 degrees Fahrenheit. Spread each cap with pizza sauce, then add mozzarella and Pecorino cheese, and desired toppings. Bake 6 to 8 minutes until the cheese is melted. Serve immediately.
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