Portobello Mushroom Fresh Peppers And Goat Cheese Pizza Recipes

FRESH HERB AND GOAT CHEESE STUFFED GRILLED PORTOBELLOS

Fresh Herb and Goat Cheese Stuffed Grilled Portobellos image

Provided by Food Network

Time 20m

Yield 5 servings

Number Of Ingredients 10

Ingredients

5 large portobello mushrooms, stems removed
Extra-virgin olive oil
Salt and pepper, to taste
8 ounces fresh goat cheese (recommended: Deborah Rogers Farmstead Goat Cheese)
1 small clove garlic, minced
2 sprigs fresh thyme
2 sprigs fresh cilantro
1 sprig fresh rosemary
1 sprig fresh dill
3 to 4 large fresh basil leaves

Steps:

Clean the dark black gills from the mushrooms, then drizzle with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook.
In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs torn by hand.
Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved.
When the mushrooms begin to get soft and give off a little of their juice, add a nice spoonful of the goat cheese mixture right into the center of each portobello.
Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft.

PORTOBELLO MUSHROOM, FRESH PEPPERS AND GOAT CHEESE PIZZA

Portobello Mushroom, Fresh Peppers And Goat Cheese Pizza image

It smelled so good when the pizza was baked in the oven, and it tasted so good. The topping ingredients were so yummy, perfectly delicious together. Goat cheese added creaminess and cheesiness. It lasted a few minutes once the pizza came out of the oven...

Categories Vegetarian Main Dish Cheese Pizza Easy Quick and Easy Mushrooms

Time 28m

Yield 8

Number Of Ingredients 18

Ingredients

pizza crust dough
olive oil
garlic
sweet red bell peppers
sweet yellow bell peppers
mushrooms, portabello
artichoke hearts
goat (chevre) cheese
balsamic vinegar
pizza crust dough
olive oil
garlic
sweet red bell peppers
sweet yellow bell peppers
mushrooms, portabello
artichoke hearts
goat (chevre) cheese
balsamic vinegar

Steps:

Preheat the oven to 450℉ (230℃). Grease a baking sheet, or round pizza pan. Spread pizza dough out evenly on the prepared pan. Drizzle with olive oil. Sprinkle the garlic over the crust. Arrange red and yellow bell peppers, mushrooms and artichoke hearts on top, then dot with pieces of goat cheese. Drizzle balsamic vinegar over the top. Bake for 15 to 20 minutes in the preheated oven, until the edges are golden brown.

Nutrition Facts :

PORTOBELLO AND RED PEPPER PIZZA PIE

Portobello and Red Pepper Pizza Pie image

This is a great little gourmet pizza recipe.... Very easy to make and if you have pre-made pizza dough it assembles quickly and easily. The secret to it's gourmet taste is the fresh ingredients that are used -- the fresh mozzarella is a must. This pizza is perfect for those that do not care for red pizza sauce. Wine Suggestion: Dolcetto pairs especially well with Italian cuisine. Choose a fruity and robust dark red wine from the Alba region to accompany this pizza.

Provided by NcMysteryShopper

Categories Lunch/Snacks

Time 30m

Yield 1 14" pizza pie

Number Of Ingredients 10

Ingredients

4 tablespoons olive oil
2 red bell peppers, cut into thin slices
1 1/2 lbs baby portabella mushrooms or 1 1/2 lbs cremini mushrooms, cut into 1/4 inch slices
1/2 teaspoon salt
1 lb store-bought pizza dough or 1 lb homemade pizza dough
3 garlic cloves, minced
1/4 teaspoon fresh ground black pepper
3/4 cup lightly packed basil leaves, chopped
1/2 lb fresh mozzarella cheese, cut into 1/4-inch discs
1/2 cup grated parmesan cheese

Steps:

Preheat oven to 425 degrees. Heat two tablespoons of olive oil over moderately high heat. Saute peppers for about 10 minutes. Add mushrooms and salt and continue to cook for another 10 minutes (about 6 minutes for baby bellos or crimini), stirring occasionally.
If using homemade pizza dough, press the dough onto an oiled pizza pan in a 14" circle or on a baking sheet in a 9" X 13" rectangle. Pizza Stones work great for store bought crusts.
If using homemade dough; spread the peppers and mushrooms on the dough and bake for 12 minutes. Sprinkle on the garlic, black pepper, and basil and top with mozzarella and then Parmesan. Drizzle with the remaining 2 tablespoons olive oil. Bake until the cheese bubbles and starts to brown, about 10 to 15 minutes longer.
If using a store bought crust; simply spread the peppers and mushrooms on the crust and sprinkle with garlic, black pepper and basil. Top with cheeses and drizzle with the remaining 2 tablespoons olive oil. Bake until the cheese bubbles and starts to brown, about 10 to 15 minutes.

PORTOBELLO MUSHROOM, FRESH PEPPERS AND GOAT CHEESE PIZZA

Portobello Mushroom, Fresh Peppers and Goat Cheese Pizza image

Tons of flavorful ingredients make this pizza unique and delicious. The balsamic vinegar caramelizes and makes a sort of sauce.

Provided by STEPHANIE ROSE

Categories Pizza

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

1 (10 ounce) can refrigerated pizza crust dough
1 tablespoon olive oil
2 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 portobello mushrooms, thinly sliced
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
4 ounces goat cheese, crumbled
3 tablespoons balsamic vinegar

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet, or round pizza pan.
Spread pizza dough out evenly on the prepared pan. Drizzle with olive oil. Sprinkle the garlic over the crust. Arrange red and yellow bell peppers, mushrooms and artichoke hearts on top, then dot with pieces of goat cheese. Drizzle balsamic vinegar over the top.
Bake for 15 to 20 minutes in the preheated oven, until the edges are golden brown.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 23.8 g, Cholesterol 11.2 mg, Fat 8.5 g, Fiber 2.1 g, Protein 8 g, SaturatedFat 3.2 g, Sodium 395.8 mg, Sugar 4.5 g

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