PORTOBELLO MUSHROOM PIZZA BITES
We've reimagined and super-sized stuffed mushrooms with this flavor-packed Portobello version. Sun-dried tomatoes (we especially love the ones packed in oil), add perfect pizza flavor. And like the mushrooms, they're high in umami, giving this vegetarian dish a satisfying meaty savoriness.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 8 to 12 servings (2 to 3 wedges per person)
Number Of Ingredients 11
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.
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.
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
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.
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
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
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
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
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