PORTOBELLO PIZZA
Make and share this Portobello Pizza recipe from Food.com.
Provided by WendyMaq
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
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.
PORTOBELLO PIZZAS
Make and share this Portobello Pizzas recipe from Food.com.
Provided by Food.com
Categories Vegetable
Time 20m
Yield 4 pizzas
Number Of Ingredients 9
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.
Nutrition Facts : Calories 343, Fat 27.2, SaturatedFat 10.6, Cholesterol 60.7, Sodium 1285.4, Carbohydrate 7.5, Fiber 1.9, Sugar 3.2, Protein 18
KALE AND PORTOBELLO MUSHROOMS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 22m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium-high heat with extra-virgin olive oil. When the oil is hot, add mushrooms and cook until dark and tender. Add kale and turn with tongs to wilt. Season the mixture of mushrooms and greens with salt, pepper and nutmeg. Add wine and deglaze the pan. Reduce heat to low and cook greens 5 minutes longer then serve.
Nutrition Facts : Calories 186 calorie, Fat 11.5 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 189 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 6 grams, Sugar 2 grams
PORTOBELLO & KALE PIZZA
Don't expect to have leftovers when you make this tasty, and fairly healthy pizza. It is made on 100% whole wheat crust with a garlic sauce. I like to have the nutrition information from recipezaar (a.k.a. food.com) so I put all the steps into one recipe. Thanks go out to "Kiersten" on ohmyveggies.com, as this recipe is very closely modelled on hers. You can prepare the roasted garlic and toppings ahead of time to make the final preparation a bit easier as you want everything ready to go when the crust is rolled and ready.
Provided by iav86531
Categories < 4 Hours
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 565.4, Fat 27.8, SaturatedFat 11.6, Cholesterol 60.5, Sodium 656.5, Carbohydrate 56, Fiber 8.8, Sugar 2.9, Protein 28.9
HEALTHY LASAGNA WITH KALE AND PORTOBELLO MUSHROOMS
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Puree the peppers, oregano, tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper and the sugar in a food processor or blender until smooth and set aside. Mix 1 cup of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl.
- Heat the oil in a large nonstick skillet set over medium-high heat. Add the sliced mushrooms and cook, stirring, until they have released their liquid and are tender, about 10 minutes. Stir in the kale, in batches, and as it wilts add the pepper flakes, garlic and 1/4 teaspoon salt and continue to cook until the kale is wilted and bright green, an additional 5 minutes.
- Mist a 9-by-13-inch baking dish with nonstick cooking spray. Spread 3/4 cup of the sauce in the bottom of the dish. Top with 3 noodles, 1/2 of the ricotta mixture and 1/2 of the mushroom mixture. Repeat layers with sauce, noodles and remaining ricotta and mushrooms. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, about 50 minutes.
- Uncover, sprinkle with the remaining 1/2 cup grated mozzarella and continue to bake until melted, about 5 minutes. Let stand 15 minutes, sprinkle with parsley and serve.
Nutrition Facts : Calories 290, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 35 milligrams, Sodium 540 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Sugar 5 grams, Protein 19 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.
PORTOBELLO PESTO PIZZA
I found this on a blog called "A Dash of Sugar and Spice" and I'm posting for safe keeping. I think I'll make it some weekend my husband is at camp because he doesn't eat mushrooms! It's a good vegetarian dish that could easily go carnivore with the addition of chicken.
Provided by PSU Lioness
Categories Lunch/Snacks
Time 27m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500.
- While the oven is preheating, melt the butter over medium heat in a skillet.
- Add the sliced mushrooms and garlic. Cook, stirring occasionally, until the mushrooms have released all of their liquid and are soft and browned, 10 to 15 minutes; set aside.
- Flour a 12" pizza pan and roll out dough on pan. Brush lightly with olive oil.
- Spread the pesto over the pizza dough, leaving a 1/2 inch border uncovered.
- Spread the mushrooms evenly over the pesto, and then top with the provolone cheese.
- Top with sliced tomatoes, spacing them evenly around the pizza, then sprinkle with Parmesan cheese.
- Slide the dough onto the heated stone, or place your baking sheet or pizza pan into the oven.
- Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.
- Remove from the oven, slice and serve.
Nutrition Facts : Calories 157.9, Fat 11.1, SaturatedFat 6.9, Cholesterol 28.9, Sodium 351.2, Carbohydrate 4.4, Fiber 1.1, Sugar 2.5, Protein 11.2
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- Place pizza crust on parchment paper. Spread roasted garlic sauce onto crust, leaving a 1-inch edge on all sides. Top with half of cheese, mushrooms, and kale, then remaining cheese.
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