PORTOBELLO PIZZAS
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
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 "PIZZA" NICOISE
Steps:
- Chop the garlic cloves, then sprinkle with some salt and smear to a paste, using the side of your knife blade. Transfer the garlic paste to a bowl and stir in the vinegar. Slowly whisk in the olive oil until emulsified. Fold in the anchovies, basil, olives, capers and pepper flakes. Taste and season with salt and pepper. Let sit at room temperature while you grill the vegetables.
- Heat a grill to high. Brush the red and yellow peppers with oil and season with salt and pepper. Grill, covered, until charred on all sides and soft, 3 to 4 minutes per side. Remove the peppers to a bowl, cover tightly with plastic wrap and let steam for 15 minutes. Meanwhile, put the tomatoes in a grill basket and grill, covered, tossing occasionally, until charred in spots and softened, about 5 minutes. Set aside.
- Brush the portobellos with canola oil and season on both sides with salt and pepper. Grill on both sides, covered, until a paring knife inserted in the center meets no resistance, 3 to 5 minutes per side. While the portobellos are cooking, peel, seed and thinly slice the peppers.
- Turn the portobellos gill-side up and top each with some of the goat cheese. Grill, covered, until the cheese softens, about 2 minutes. Transfer to a platter and top each mushroom with some tomatoes and peppers. Spoon a generous amount of dressing over each "pizza" and serve warm.
Nutrition Facts : Calories 391 calorie, Fat 34 grams, SaturatedFat 11 grams, Cholesterol 35 milligrams, Sodium 672 milligrams, Carbohydrate 11 grams, Fiber 3 grams, Protein 13 grams, Sugar 7 grams
PORTOBELLO PIZZAS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 16m
Yield 24 pieces
Number Of Ingredients 8
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.
ST. LOUIS-STYLE PIZZA
Provel cheese and a cracker-thin crust are the hallmarks of this St. Louis-style pizza recipe. Don't forget to cut your pizza as they would in Missouri-square pieces only! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 pizzas (4 servings each.)
Number Of Ingredients 13
Steps:
- In a large bowl, whisk flour, baking powder and salt. Stir in water and oil until combined. Turn onto a lightly floured surface. Gently form into a ball. Cover and let rest 10 minutes. Divide dough in half. On parchment, roll each half into a 10-in. circle. Transfer (leaving dough on parchment) to a 12-in. pizza pan. , Preheat oven to 425°. Combine sauce ingredients; spread over pizzas. Top with pepperoni, green pepper, onion and cheese. If desired, sprinkle with additional dried basil and oregano. Bake on a low oven rack, one at a time, until bottom of crust is golden and cheese is lightly browned, 15-20 minutes. Cut into squares.
Nutrition Facts : Calories 382 calories, Fat 23g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.
AIR FRYER PORTOBELLO PIZZAS FOR TWO
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
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
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- Preheat oven to broil / grill settings on high heat. Arrange oven shelf to the middle of your oven.
- Combine the oil, garlic and 4 teaspoons of the seasoning together in a small bowl. Brush the bottoms of each mushroom with the garlic oil mixture and place each mushroom, oil side down, on a lightly greased baking sheet / tray.
- Fill each mushroom with 2 tablespoons of the pizza sauce per cap, 1/4 cup of mozzarella cheese, 6 pepperoni miniatures and tomato slices. Broil / grill until cheese has melted and is golden in colour (about 8 minutes).
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- Clean the portobello mushrooms and remove the stems. Place the mushrooms on a parchment paper-lined baking sheet gill side up. In a small bowl, mix the olive oil with the oregano and garlic powder. Brush the tops and bottoms of the mushroom caps with the oil, adding a little more to the bowl of spices if it runs out. Sprinkle the kosher salt evenly divided among the mushroom caps.
- Place the baking sheet in the oven and roast the mushrooms for 10 to 15 minutes until tender. Once baked, drain the caps of all of the excess liquid (this step is important: otherwise the mushrooms are much too watery).
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- Wipe the mushrooms clean with a damp paper towel. Gently twist off or the stem of each mushroom. Holding each mushroom in one hand, use a spoon to gently scrape out the gills.
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- Remove the mushrooms from the oven, keeping the broiler on. Drain them, gill side down, on paper towels. Wipe the baking sheet dry, then return the mushrooms, gill side up, to the baking sheet.
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