Portabello Pizzettas Recipes

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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

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.

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.

GRILLED PORTOBELLO PIZZAS



Grilled Portobello Pizzas image

Portobello mushrooms make the most delicious (and healthy) pizza "crust." Save the stem ends of the portobellos to make flavorful soups and stocks.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

12 cherry tomatoes, halved (about 1/2 pound)
4 teaspoons fresh thyme leaves
2 tablespoons extra-virgin olive oil
1 tablespoon Roasted Garlic
Kosher salt and freshly ground black pepper
8 portobello mushrooms, cleaned and stems trimmed (about 3 pounds)
Four 1 1/2 X 3-inch shavings Parmigiano-Reggiano cheese (about 1/2 ounce)
4 very thin slices prosciutto (about 1 ounce)
4 tablespoons Rough-Cut Basil Pesto

Steps:

  • Prepare a stove-top griddle or outdoor grill.
  • Combine the tomatoes, thyme, 2 teaspoons of olive oil, the roasted garlic, and salt and pepper in a small bowl and toss. Set aside.
  • Brush the top and bottom of each mushroom with the remaining oil. Sprinkle with salt and pepper and grill until the mushrooms are tender, about 4 minutes per side.
  • Place the mushrooms stem side up on a cutting board. Arrange an equal amount of the tomato mixture on 4 mushrooms. Top each with a shaving of Parmigiano-Reggiano.
  • Arrange a slice of prosciutto on each of the remaining mushrooms and spread 1 tablespoon of the pesto on top of each prosciutto slice.
  • Arrange 1 of each pizza on each of 4 dinner plates 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.

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

PORTOBELLO MUSHROOM AND SAUSAGE PIZZAS



Portobello Mushroom and Sausage Pizzas image

Categories     Cheese     Mushroom     Appetizer     Bake     Kid-Friendly     Quick & Easy     Sausage     Summer     Bon Appétit     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 8

Number Of Ingredients 7

8 4-inch-diameter portobello mushrooms, stemmed, dark gills scraped away
Olive oil
3 sweet Italian sausages (about 10 ounces), casings removed
Dried crushed red pepper
1 cup purchased marinara sauce
1 cup grated mozzarella cheese
8 fresh basil leaves (optional)

Steps:

  • Preheat oven to 350°F. Brush mushrooms with oil; arrange rounded side down on baking sheet. Bake mushrooms until almost tender, about 8 minutes. Maintain oven temperature.
  • Sauté sausage in medium skillet over medium-high heat until brown and cooked through, breaking up sausage with back of spoon, about 6 minutes. Using slotted spoon, remove sausage from skillet.
  • Divide sausage among mushrooms. Top each with crushed red pepper, then 2 tablespoons sauce and 2 tablespoons mozzarella cheese.
  • Bake mushroom pizzas until heated through, about 10 minutes. Top each with basil leaf, if desired.

PESTO PORTOBELLO PIZZAS



Pesto Portobello Pizzas image

Super easy and delicious! Lunch, dinner or snack, we can't think of a time when these pizzas wouldn't come in handy. Serve quartered with toothpicks as appetizers. -Laurie Barmore, Waterford, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

4 large portobello mushrooms (4 to 4-1/2 inches)
1/2 cup prepared pesto
1 roma tomato, thinly sliced
1 cup shredded part-skim mozzarella cheese
4 fresh basil leaves, thinly sliced

Steps:

  • Preheat oven to 400°. Remove and discard stems and gills from mushrooms. Place mushrooms, stem side up, on a greased baking sheet., Spoon pesto over mushrooms. Top with tomato slices and sprinkle with cheese. Bake 15-20 minutes or until mushrooms are tender. Sprinkle with basil.

Nutrition Facts : Calories 261 calories, Fat 19g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 377mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 15g protein.

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