Portabella Pizzettas Recipes

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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.

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.

PORTOBELLO PIZZAS



Portobello Pizzas image

Make and share this Portobello Pizzas recipe from Food.com.

Provided by Food.com

Categories     Vegetable

Time 20m

Yield 4 pizzas

Number Of Ingredients 9

4 large portabella mushrooms, cleaned, gills removed
1/2 cup pizza sauce
1 teaspoon italian seasoning
1 3/4 cups mozzarella cheese, shredded
40 mini pepperoni
4 large basil leaves, torn
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper

Steps:

  • Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
  • Brush inside and outside of mushrooms with olive oil. Season with salt and pepper and place on prepared sheet tray with the tops down.
  • Build the pizzas by laying tomato sauce, italian seasoning, cheese and pepperoni.
  • Bake for 10-12 minutes until cheese has melted and the mushroom is tender. Top with basil and serve.

Nutrition Facts : Calories 343, Fat 27.2, SaturatedFat 10.6, Cholesterol 60.7, Sodium 1285.4, Carbohydrate 7.5, Fiber 1.9, Sugar 3.2, Protein 18

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

PORTABELLA PIZZETTAS



Portabella Pizzettas image

Love mushrooms, especially Portabello!! These could be done in countless variations, vegetarian or not.

Provided by Derf2440

Categories     Lunch/Snacks

Time 22m

Yield 24 appetizers

Number Of Ingredients 8

5 ounces frozen chopped spinach
1 1/2 cups shredded mozzarella cheese
1 teaspoon dried basil, crushed
1/4 teaspoon fresh coarse ground black pepper
12 portabella mushrooms (3 to 4 in diameter)
2 medium tomatoes, large dice
2 tablespoons butter or 2 tablespoons margarine, melted
salt

Steps:

  • Thaw spinach and press out liquid, finely chop.
  • Combine spinach, cheese basil, and pepper in a mixing bowl.
  • Heat oven to 350 degrees.
  • Clean mushrooms, remove stems.
  • Place mushroom caps top side down on a lightly greased cookie sheet, brush with butter or margarine.
  • Spoon about 2 tablespoons of spinach mixture into each cap.
  • Sprinkle with tomato and salt.
  • Bake for 12 minutes or till heated through OR place on the unheated rack of a broiler pan.
  • Broil 4 inches from the heat for 3 to 4 minutes.
  • Cut into quarters and serve.

PORTABELLA PIZZETTAS RECIPE



PORTABELLA PIZZETTAS RECIPE image

Categories     Mushroom

Yield 24 units

Number Of Ingredients 8

5 ounces frozen chopped spinach
1 1/2 cups shredded mozzarella cheese
1 teaspoon dried basil, crushed
1/4 teaspoon fresh coarse ground black pepper
12 portabella mushrooms (3 to 4 in diameter)
2 medium Tomatoes, large dice
2 tablespoons butter or 2 tablespoons margarine, melted
salt

Steps:

  • Thaw spinach and press out liquid, finely chop. Combine spinach, cheese basil, and pepper in a mixing bowl. Heat oven to 350 degrees. Clean mushrooms, remove stems. Place mushroom caps top side down on a lightly greased cookie sheet, brush with butter or margarine. Spoon about 2 tablespoons of spinach mixture into each cap. Sprinkle with tomato and salt. Bake for 12 minutes or till heated through OR place on the unheated rack of a broiler pan. Broil 4 inches from the heat for 3 to 4 minutes. Cut into quarters and serve.

PORTABELLA NIRVANA



Portabella Nirvana image

Roasted portobello mushrooms are stuffed with a savory crab stuffing like a gigantic appetizer. If this isn't Heaven, your taste buds will be there anyway!

Provided by LJALEXSTADT

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 50m

Yield 4

Number Of Ingredients 9

2 large portobello mushrooms
1 (8 ounce) bottle Italian-style salad dressing
1 tablespoon minced onion
1 ½ teaspoons minced garlic
¼ cup butter
1 stalk celery, diced
½ cup crab meat, fresh or canned
20 buttery round crackers, crushed
⅔ cup Italian blend shredded cheese, divided

Steps:

  • Preheat your oven's broiler. Clean mushrooms, and remove stems, reserving them for later. Marinate the mushroom caps in Italian dressing for 15 minutes. Remove from marinade, and place into a baking dish.
  • Broil at least 6 inches from heat for about 10 minutes. Check occasionally to make sure they do not burn. Turn off the broiler, and preheat the oven to 400 degrees F (200 degrees C).
  • Melt butter in a skillet over medium-high heat. Chop reserved mushroom stems. Sautee onion, garlic, mushroom stems and celery until tender. Add the crabmeat, and heat until cooked through, about 5 minutes. Transfer the skillet mixture to a medium bowl, and mix in crackers, 1/3 cup of the cheese blend, and mix until well blended. Use some of the Italian dressing marinade to hold the mixture together if necessary. Pack the crab mixture into the cavities of the mushrooms. Season with salt and pepper to taste.
  • Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle remaining cheese over the tops, then return to the oven for 3 minutes, or until cheese has melted.

Nutrition Facts : Calories 455.3 calories, Carbohydrate 20.6 g, Cholesterol 60.3 mg, Fat 37.6 g, Fiber 1.4 g, Protein 10.9 g, SaturatedFat 14.1 g, Sodium 1387.4 mg, Sugar 7 g

PORTABELLA 'PIZZAS'



Portabella 'pizzas' image

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

2 large portabella mushroom caps
olive oil flavored cooking spray
2 slices part-skim mozzarella cheese
1 medium tomatoes
10 fresh basil leaves
1 tablespoon pine nuts

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

PIZZETTAS



Pizzettas image

These cute,delicious pizzettas tastes light and crisp and is made with a base that does not need time-consuming kneading or rising.

Provided by babiegirl

Time 55m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat the oven to 200'C (400'F/Gas 6). Sieve the flour and salt into a mixing nowl and then make a well in the centre of the mixture.
  • Pour the milk and oil into the well.Mix with a wooden spoon until the flour and liquids start to come together and form a soft dough.
  • Lightly dust a work top and your hands with flour. Tip the dough out of the bowl and knead it for about 1 minute to form a smooth ball.
  • Dust 2 baking sheets with flour. Divide the dough into 4 smaller balls, Using a rolling pin, roll wach piece into a 15cm(6 inch)circle.
  • Carefully place 2 dough bases on each baking sheet.
  • Top each base tith 1-2 tablespoons of the Tomato Sauce.
  • Using the back of a spoon, spread the tomato in an even layer almostto the edge of the pizza base. Slice the mozzerella ball into 8-12 pieces.
  • Add the mozzerella and any other toppings. Top with the cheddar cheese. Bake the pizzas for 10 minutes or until the base has risen and the top is golden.

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