Wednesday, February 22, 2012
Grilled Portobello Mushroom Pizzas
This is a creative, healthy and delicious take on pizza that is easy to make!
Yield: Appetizer - 12 servings ; Entree - 3 servings
6 large cleaned portobello mushrooms
Olive oil, for brushing
1 cup marinara sauce, homemade or store bought
1 cup mozzarella cheese, grated
3/4 cup fresh parmesan cheese, grated
3 basil leaves, halved
Preheat grill to high heat. Brush both sides of mushrooms with olive oil and sprinkle insides with salt and pepper. Place mushrooms on grill bottom side up. Grill for 2-3 minutes per side, rotating half way through.
Remove from grill and drain top down for a minute. Once slightly cooled, place mushrooms bottom side up. Fill with sauce and distribute cheese equally between mushrooms.
To melt cheese properly, either place mushrooms back on grill (turned off and reducing in heat) or oven until cheese melts. Alternately, cover with aluminum foil and rest for 10 minutes or so, cheese should be melted by then. When finished, garnish with fresh basil and place on a cutting board. Cut into triangles like a pizza. Serve immediately.
Tips: Switch out the sauce or toppings for any variety that suits your tastes; pesto, white sauce, meat, other vegetables, etc. I made a blue cheese and red pepper version (as you can see from the pics), one with mozzarella and pepperoni, and a veggie one. As with any pizza, the sky is the limit as to the options!
If you don't have a grill, you can easily sautee these on the stove, then cook them in the oven to melt and brown the toppings. Enjoy!