PORTOBELLO PIZZA
Steps:
- Preheat the oven to 450 degrees F.
- Ladle a hearty portion of tomato sauce (2/3 cup) and spread evenly onto the flatbread.
- Add a layer of grated mozzarella cheese and add 2 tablespoons parmesan cheese.
- Layer big meaty Portobello mushroom slices in a sun-burst design. Complete by drizzling a generous amount of pesto on top. Sprinkle with dried oregano, salt and pepper, to taste. Place in the oven and bake until cheese is melted and lightly browned and the crust is crispy.
- Serve with a smooth red wine such as Frey Vineyards Organic Sangiovese.
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.
PORTABELLA AND BRIE APPETIZER PIZZA
Looking for a tasty appetizer? Then check out this cheesy mushroom and bell pepper pizza - ready in 25 minutes!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 425°. Remove stems from mushrooms; thinly slice mushrooms.
- Heat oil in 10-inch nonstick skillet over medium-high heat. Cook bell peppers in oil 2 minutes, stirring occasionally. Stir in mushrooms, marjoram and salt. Cook 1 to 2 minutes, stirring constantly, until mushrooms are just tender.
- Place pizza crust on ungreased cookie sheet. Spread mushroom mixture over crust. Top with cheese.
- Bake 8 to 10 minutes or until hot and cheese is melted. Cut into thin wedges to serve.
Nutrition Facts : Calories 60, Carbohydrate 10 g, Cholesterol 3 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg
PORTABELLA PIZZA
Make and share this Portabella Pizza recipe from Food.com.
Provided by Tim Falanski
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In skillet, fry Italian sausage breaking into small pieces.
- Cook until light brown and pinkness is gone.
- In medium skillet heat olive oil and add onion and garlic until soft.
- Add crushed tomatoes and spices and simmer until most of the liquid of the tomatoes is cooked out, about 10 minutes.
- Using a spoon, scoop out the "ribs" in the underside of the mushrooms.
- It's best to do this under cold water.
- Rinse clean and set on a paper towel to dry.
- Once they are fairly dry place on a cookie sheet.
- Place cooked and crumbled sausage equally inside the bowl of the mushrooms.
- Add equal amount of sauce on the top of the sausage.
- Add equal amounts of mozzarella cheese to the top of the sauce and sausage.
- Bake in oven for 15 minutes or until cheese is melted.
- Optional: Top with crushed red pepper flakes for a little zip.
- Try adding sliced pepperoni or other favorite pizza toppings for a variety.
PERSONAL PORTOBELLO PIZZA
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
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
PORTABELLA 'PIZZAS'
For hors d'ouevres (serves 4), cut the portobellos in half. To serve this as a meal (serves 2), leave the pizzas whole.
Provided by LilPinkieJ
Categories Cheese
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F Lightly spray baking sheet with cooking spray.
- Wipe the portobellos with a damp paper towel, but do not rinse under water. Spray each with cooking spray and place on baking sheet.
- Bake for 10 minutes.
- Meanwhile, cut the tomato into eigths. Cut the basil into thin strips (chiffonade).
- Remove from portobellos from the oven and top each with the cheese, tomato wedges, basil, and pine nuts.
- Return to oven and bake for an additional 5 minutes, until the cheese melts slightly. Serve immediately.
Nutrition Facts : Calories 62, Fat 3.2, SaturatedFat 0.3, Sodium 8.3, Carbohydrate 7.3, Fiber 2.2, Sugar 3.3, Protein 3.3
PIZZA-STYLE PORTABELLO MUSHROOMS
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
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
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