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.
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
PORTOBELLO MUSHROOM PIZZA CUPS
Making stuffed portobellos for guys watching a hockey game was quite an endeavor. I made two dozen for six guys, and as the game got more exciting, they screamed for more. Scraping the gills from the underside of the mushroom is easy if you use a small teaspoon, gently, so as not to crack the cap. The amount of cheese, pepperoni and spices is entirely up to whatever satisfies your team. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Remove and discard stems and gills from mushrooms; brush caps with oil. Place rounded sides down on an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 5 minutes., Meanwhile, in a small bowl, combine the pizza sauce, pepperoni, green pepper and 1-1/4 teaspoons Italian seasoning; spoon onto mushrooms. Sprinkle with cheese and remaining Italian seasoning. Bake for 8-12 minutes or until mushrooms are tender and cheese is bubbly.
Nutrition Facts : Calories 233 calories, Fat 15g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 572mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.
PORTOBELLO PIZZA
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.
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
PIZZA STUFFED PORTABELLA MUSHROOMS
If you're mad about mushrooms, especially on your pizza, this is for you! You'll get rich Portobello flavor in every bite, because the mushroom itself is your pizza. Stuffed with savory pizza toppings like cheese and pepperoni, these make terrific appetizers, or served with a salad, a meal in themselves. The mushrooms are baked and then set on toasted slices of crusty French bread for stability and crunch. Courtesy of Mr.Food.
Provided by Christmas Carol
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- If mushrooms have stems, slice them off close to the caps.
- Brush caps with olive oil and place stem side up on a baking sheet.
- Sprinkle each with salt and pepper to taste.
- Spread each mushroom cap with 3 tablespoons spaghetti sauce and top each with 3 tablespoons of Mozzarella cheese.
- Scatter pepperoni pieces evenly over the Mozzarella and sprinkle with Parmesan cheese and oregano.
- Bake for 10 to 12 minutes or until mushrooms are hot and cheese is lightly browned.
- Place stuffed Portobellos on toasted French bread slices and serve immediately.
- Note- You may also brown about 1/4 lb of Italian sausage to add to your pizzas if you'd like, or substitute whatever toppings are your favorites!
Nutrition Facts : Calories 753.1, Fat 32.9, SaturatedFat 10.1, Cholesterol 43.8, Sodium 1667.9, Carbohydrate 87, Fiber 7, Sugar 12.2, Protein 28.9
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ULTIMATE PORTOBELLO MUSHROOM PIZZA RECIPE - BUDGET BYTES
From budgetbytes.com
4.9/5 (7)Total Time 25 minsEstimated Reading Time 6 minsCalories 698 per serving
- Make the (not) Sun Dried Tomato Sauce first. Add the olive oil, garlic, basil, oregano, thyme, rosemary, crushed red pepper, salt, and some freshly cracked pepper to a small skillet. Stir and heat the mixture over low heat for about 3 minutes. It’s okay if it sizzles slightly, but you don’t want it to get hot enough that the herbs burn.
- Add the tomato paste and honey. Allow it to heat through as you stir. It will not form a smooth sauce. Continue to stir and heat over low for about 5 minutes or until you notice the tomato paste has darkened slightly. Remove the sauce from the heat, then set aside.
- Gently wash any dirt or debris off the portobello mushroom. Cut the mushroom in half, then into thin strips. Add the sliced mushroom to a large skillet with 1 Tbsp olive oil and a pinch of salt and pepper. Cook over medium heat while stirring until the mushroom slices have softened and turned dark brown (3-5 minutes). Set the cooked mushrooms aside.
- Adjust your oven's rack to the highest position and preheat the oven to 500ºF. Stretch the pizza dough out to fit the pizza pan. Spread the (Not) Sun Dried Tomato Sauce over the surface of the dough and use any extra oil to brush the crust.
EASY PORTOBELLO MUSHROOM PIZZA – A COUPLE COOKS
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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).
- Turn down the oven heat to 425 degrees Fahrenheit. Spread each cap with pizza sauce, then add mozzarella and Pecorino cheese, and desired toppings. Bake 6 to 8 minutes until the cheese is melted. Serve immediately.
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