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
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 MUSHROOM PIZZA
Make and share this Portabella Mushroom Pizza recipe from Food.com.
Provided by Hotwingcooker
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- in skillet put 1/4" diced canadian bacon cook til crispy
- rinse mushrooms remove stem set it aside using a spoon remove gills careful not to break edges giving it a crater shape.
- melt two tbs of butter put one tbs in each cap of mushroom
- then add 2 tbs of pizza sauce to each mushroom cap
- add 3 tbs of rotel to each cap.
- add 1/4 cup of cheese to each cap
- then add as much diced canadian bacon or pepperoni as u like
- take stems and slice add as topping.
- put remaining butter in flat pan cook in oven on about 325-350 deg.pizza's for 15-20 min until tender.
LOW-CARB PORTABELLA MUSHROOM PIZZAS
This is a great pizza idea for people looking to cut back on carbs and fat. I tried it with a Hawaiian pizza (pineapples and canadian bacon) and it was awesome. I'm already thinking about my next creation. I'm thinkin' about a barbecue chicken pizza. I like to eat a lot and I ate two portobello mushroom pizzas and came out feeling a little full. Hope you all enjoy.
Provided by aztecwolf
Categories Lunch/Snacks
Time 20m
Yield 4 mini portobello pizzas
Number Of Ingredients 3
Steps:
- Wash mushroom caps and let dry.
- Spray mushroom caps and heating tray with cooking spray.
- Place on tray with open end up.
- Layer sauce on cap and place your favorite toppings.
- Bake in preheated oven at 350F for 10-15 minutes.
Nutrition Facts : Calories 18.5, Fat 0.3, SaturatedFat 0.1, Sodium 7.6, Carbohydrate 3.2, Fiber 1.1, Sugar 2.1, Protein 1.8
STOVE TOP SMOKER MARINATED PORTABELLA MUSHROOMS
For use with a Cameron Stove Top Smoker. These mushrooms are fantastic in a tomato-arugula salad, or to add zest to an Italian sandwich.
Provided by TxGriffLover
Categories Vegetable
Time P3DT20m
Yield 4 mushrooms, 4 serving(s)
Number Of Ingredients 11
Steps:
- In the Cameron, smoke 4 portobellos, using 3 tablespoons of hickory over medium heat for 20 minutes.
- Remove from heat and keep the lid closed for 20 minutes.
- While mushrooms are smoking, prepare marinade: Combine water,cider vinegar, barley malt syrup, extra virgin olive oil,crushed garlic,oregano, tarragon, rosemary, & salt--mix well.
- Put the smoked mushrooms in the marinade, cover and refrigerate for three days.
Nutrition Facts : Calories 154, Fat 13.8, SaturatedFat 1.9, Sodium 444.4, Carbohydrate 5.8, Fiber 1.5, Sugar 1.7, Protein 2.5
BREADLESS PORTABELLA MUSHROOM PIZZAS - STOVE TOP
These rich decadent individual sized pizzas are to die for, but your waistline wont pay for the pleasure, and they couldn't be easier. Make them right on the stovetop in one skillet. Great appetizer if you use small portabellas. Also wonderful for people not fond of the musty flavor of mushrooms because these have a light meat like flavor and texture. I created this recipe as a starch free option for pizza, aka no-carb. I always loved mushroom pizza's but crust is a pain in the rear. If its not just right it ruins everything, not to mention its tough on the diet. Good vegetarian recipe with lots of nutrition.
Provided by LuvMeImCute
Categories Cheese
Time 20m
Yield 10-12 mini appetizer pizzas, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Remove the stems by twisting gently till they pop free.
- Gently rinse and PAT dry your portabellas.
- Place a small amount of butter or sunflower oil (wonderful Healthy cooking oil)in a large skillet and preheat.
- Grille until tender and meat like in texture (about 6 minutes each side depending on heat and pan).
- With the ribs (black ridged cup like side) up add sauce and use a spoon to push to the edges.
- Add mozzarella cheese to cover to the edge.
- Add toppings of your choice.
- Cover pan with lid or foil for 1 minute or until till cheese melts.
- Serve and enjoy!
- These reheat wonderfully!
- These make great microwave lunch-.
- Cook as directed, add cheese and toppings, but dont melt cheese.
- Remove and place directly into storage container and refrigerate or freeze.
- Take to work and place in fridge or leave out to defrost (be careful in hot climates).
- At lunch time just throw in the microwave and heat for 1-2 minutes (depending on your microwave).
Nutrition Facts : Calories 352.4, Fat 25.3, SaturatedFat 9.1, Cholesterol 44.8, Sodium 814.5, Carbohydrate 16.2, Fiber 1.7, Sugar 10.4, Protein 16.6
GRILLED PORTABELLA MUSHROOM PIZZAS
Love this. Look for the largest mushrooms you can find. This makes 4 main course or 8 appetizer servings.
Provided by kelly in TO
Categories Vegetable
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oiled grill to medium high.
- Brush both sides of mushrooms with oil. Grill mushrooms, stem side down, for 4 minutes (do not overcook) Turn and grill for another 4 minutes or until slightly softened.
- Top mushrooms with tomato sauce and desired toppings. Sprinkle cheese over top and grill, covered for 5 minutes or until cheese is bubbling.
Nutrition Facts : Calories 73.4, Fat 2.7, SaturatedFat 0.4, Sodium 170.6, Carbohydrate 10.8, Fiber 3, Sugar 4.3, Protein 4.6
PORTOBELLO MUSHROOM PIZZAS
This recipe is light and quick and requires only a few basic ingredients. If you love pizza like we do, but are looking for a healthier alternative, give this recipe a try. You can experiment with different ingredients and add your own toppings.
Provided by Maceyann88
Categories World Cuisine Recipes European Italian
Time 48m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
- Heat olive oil in a saucepan over medium heat. Cook and stir onion in hot oil until slightly browned, about 5 minutes. Add tomatoes, leek, garlic, and salt; saute until tomatoes are soft, about 5 minutes more. Sprinkle lemon juice over the vegetable mixture. Stir in basil; heat until wilted, about 1 minute.
- Arrange portobello mushroom caps onto the prepared baking sheet. Fill mushroom caps with onion mixture. Sprinkle Parmigiano-Reggiano cheese on top.
- Bake in the preheated oven until mushrooms are heated through and the Parmigiano-Reggiano cheese has melted, about 12 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 10.8 g, Cholesterol 4.4 mg, Fat 8.4 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 124.2 mg, Sugar 4 g
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