Portobello Pizza Nicoise 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.

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

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 PIZZA



Portobello Pizza image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 7

1 pint slow cooked tomato sauce (recommended: FreshDirect)
1 grilled flat bread (recommended: FreshDirect)
1 cup grated mozzarella cheese
2 tablespoons grated Parmesan
1 package sliced portobello mushrooms (or 3 loose portobello mushrooms)
1/2 pint green basil and pignoli pesto (recommended: FreshDirect)
Dried oregano, salt and pepper

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.

ASSORTED GRILLED PORTOBELLO PIZZAS



Assorted Grilled Portobello Pizzas image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 9

6 large portobello mushrooms, de-stemmed and gills removed
Olive oil, for brushing
Kosher salt
Garlic pepper
1 cup store-bought pesto sauce
1/2 cup goat cheese, crumbled
1/4 cup Parmigiano-Reggiano, grated
1 cup store-bought roasted garlic salsa
1 cup queso fresco or Monterey Jack cheese

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



Portobello Pizza image

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

Provided by WendyMaq

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

1 teaspoon extra virgin olive oil
1 garlic clove, diced
6 ounces portabella mushroom caps, cleaned
1 pinch salt
1 pinch black pepper, freshly ground
12 ounces mozzarella cheese
10 fresh basil leaves
2 tomatoes, fresh roasted and sliced
oregano leaves (optional)

Steps:

  • Combine oil and garlic in a small bowl and rub the mushroom caps on all sides with the mixture.
  • Place caps, top side down, in a circle on an oiled baking sheet.
  • Season with salt and pepper.
  • Arrange the cheese, basil, and tomato slices alternately in a circle on top of the mushrooms.
  • Sprinkle with oregano, if using.
  • Bake at 450 until the cheese melts, about 3 minutes.

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

AIR FRYER PORTOBELLO PIZZAS FOR TWO



Air Fryer Portobello Pizzas for Two image

Air fryer mushroom pizzas for two made easy in the air fryer. Feel free to use your favorite pizza toppings.

Provided by Soup Loving Nicole

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pizza Sauce Recipes

Time 13m

Yield 2

Number Of Ingredients 7

2 tablespoons olive oil
2 portobello mushroom caps, gills removed
1 teaspoon Italian seasoning
6 tablespoons pizza sauce
5 tablespoons shredded mozzarella cheese, divided
2 tablespoons sliced black olives
8 pepperoni slices

Steps:

  • Preheat an air fryer to 350 degrees F (175 degrees C).
  • Rub 1 tablespoon olive oil over each mushroom. Sprinkle 1/2 teaspoon Italian seasoning inside each. Set mushrooms in the air fryer basket, cap sides up. Air fry for 3 minutes.
  • Flip mushrooms over so that the cap is facedown in the basket. Divide pizza sauce between the 2 mushrooms. Cover with 2 tablespoons shredded mozzarella and 1 tablespoon sliced olives. Air fry for 3 minutes.
  • Place 4 pepperoni slices on each pizza and cover with remaining mozzarella cheese. It is important to weigh the pepperoni down with cheese or the fan will blow them off the pizza.
  • Air fry until cheese is melted and pepperoni is browned, about 2 minutes.

Nutrition Facts : Calories 244.9 calories, Carbohydrate 7.3 g, Cholesterol 19.7 mg, Fat 20.9 g, Fiber 1.7 g, Protein 7.7 g, SaturatedFat 5 g, Sodium 564.2 mg, Sugar 2.2 g

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

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