Portobello Pizzas Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil.
• Scrape out the gills of the mushrooms with a spoon, being careful not to break the cap. Rub the mushrooms with 2 tablespoons of the oil and half the garlic. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon oregano. Place the mushrooms, gill-side up, on the prepared baking sheet, and roast until tender, 15 to 25 minutes. (If the mushrooms are thicker than 1 inch, they will take longer to cook.)
• Meanwhile, toss the bread pieces in a medium bowl with the remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano, 1/4 teaspoon salt and the red pepper flakes. Transfer them to a medium skillet over medium heat, and stir until they turn golden and crisp on the edges, 5 to 6 minutes. Return the croutons to the bowl.
• While the mushrooms are still hot, pat them dry with a paper towel. Top each with 1 teaspoon tomato paste, spread evenly, and slices of mozzarella to cover. Divide the sun-dried tomatoes and croutons between the 4 mushrooms, and place in the oven to melt the cheese, 4 to 5 minutes. Sprinkle with basil leaves.
• Cut each mushroom into 4 to 8 pieces, depending on the size of the mushroom.

Steps:

• Garlic Pizza Sauce:.
• Preheat oven to 350 degrees.
• Peel the outer skin from the garlic head to expose the individuals cloves.
• Cut the top off all the cloves - the root of the garlic holds it all together.
• Place the garlic top up in an oven proof bowl preferably deeper than the height of the garlic - I used a french onion soup bowl.
• Pepper the top of the garlic - I use lots of pepper.
• Drizzle some of the olive oil over the garlic and save the rest for later.
• Cover the dish with aluminum foil sealing it by crimping over the edge.
• Roast in the oven for 1 hour.
• Uncover and let the garlic cool.
• Squeeze the garlic cloves out of their skins into a small bowl.
• Pour the olive oil from the baking bowl in with the cloves.
• Add more freshly ground pepper if desired.
• Mash with a form until smooth - using more olive oil as needed to get a smooth sauce.
• Whole Wheat Pizza Crust:.
• Mix water, honey and yeast.
• Let yeast "start" for about 5 minutes.
• Add 1 cup of the flour
• Add wheat gluten, olive oil, spices (optional)
• Knead about 7 minutes - adding additional flour until you get the right consistency
• Knead until smooth and elastic.
• Keep the remaining flour for when you roll the dough.
• Put a damp towel over the bowl and let rise for 20 minutes.
• Roll the dough to about 13" rolling the edges thinner than the centre.
• Twist up the edges into a pizza crust shape.
• Pierce the base of the pizza dough with a fork.
• Let the crust rest in a warm place for a few minutes.
• Bake the crust at 450 degrees on a pizza stone for about 5 minutes before putting on your toppings.
• Portobello & Kale Topping.
• Heat olive oil in a large skillet on medium-high heat.
• Add the portobello mushroom slices.
• Add freshly ground pepper and if desired, salt.
• Cook for 3 to 5 minutes or until mushrooms are softened
• Add kale and cook for about 3 minutes, until it is wilted
• Remove from heat and set aside until the dough is ready.
• Final Assembly & Baking:.
• Spread the garlic sauce on the pre-baked crust.
• Put the soft cheese slices on next (mozzarina or similar).
• Spread the portobello and kale mixture
• Top with the shredded mozzarella
• Put the assembled pizza into the oven at 450 for about 10 minutes.

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.

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.

Steps:

• Preheat oven to 350°F Remove the mushroom stems and scrape the gills out with a spoon. Stir the garlic into the oil and brush it all over both sides of the mushroom caps.
• Place the mushrooms bowl-side-up on a baking sheet and bake for 8 - 10 minutes, or until tender. Take the mushrooms out of the oven and over up to 450°F.
• Top mushrooms with bruschetta and sprinkle with cheese. Bake for 5-10 minutes, until the cheese melts.

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.