Jan 272013
 

I was out for dinner with some of my friends on Friday night, and we an amazing portobello mushroom appetizer.  I realized I hadn’t actually had mushrooms, or made anything with mushrooms in ages, and that app reminded me how much I love them.  Well, they make a BIG comeback in this post.  My usual go to pizza topping now becomes the pizza itself.  These are super easy to make, healthy, can have any topping combo imaginable and can be either an adorable appetizer at a party or dinner any night of the week.  Can you tell I’m excited about these?


The process took only about 30 minutes from start to finish.  After cleaning and removing the gills from the mushroom, I brushed them with garlic oil and baked for 10 minutes.  Then I added some sauce, low fat cheese, and toppings and popped them back in for a a few more minutes.  Topped with a little fresh basil, parm, and red pepper flakes and these were totally perfect.  I have to be honest, they’re not the same as pizza (no crispy crust), but they have all the flavors, plus the rich meatiness of the portobello.  I foresee myself making these again and again for a quick dinner, and maybe even cut into fourths as a super bowl appetizer!



Nutrition highlights:  I’m always a big supporter of making pizza at home.  That way you can control exactly what goes into it–low fat cheese instead of the greasy stuff that requires lots of napkin blotting, healthy vegetable and meat toppings instead, etc.  Also, if you’re trying to cut back on carbs, this is a great recipe for you.  You can make them totally vegetarian if you want (the margarita version I made with tomato and basil is) or you can add low fat meats like the chicken italian sausage I used on the other one.  The portobello itself also provides lots of selenium and B2, and are said to be great for our immune systems (which this time of year, can’t hurt a bit).  


Portobello Pizzas

Ingredients:

  • 4 large portobello mushroom caps
  • 2 tablespoons olive oil
  • 1 clove of garlic, minced
  • salt and pepper
  • Pizza sauce
  • Part skim low moisture shredded mozzarella (you could also use any other cheeses you like)
  • Toppings: I did fresh tomato and basil on one, chicken sausage, green pepper, and onion on the other.  Any toppings work!
  • Parmesan cheese, red pepper flakes, etc for that last touch
Directions:
1. Preheat oven to 375.  Clean mushrooms with a damp papertowel or mushroom brush.  Using a spoon, gently scrape out the gills from the inside of the cap (they can be bitter, but are fine to eat if you want to keep them).  Remove any remaining stem.  
2.  Mix olive oil, garlic, salt and pepper.  Rub both sides of the mushrooms with the mixture and place on a foil lined baking sheet.  Bake cup side up for 10 minutes.
3.  Take the mushrooms out of the oven and turn the temperature up to 450.  They have probably released some liquid at this point so try to dry them off with paper towel as much as possible.  
4.  Spread inside with a little tomato sauce, top with shredded cheese, and toppings.  Return to the oven for 5 minutes.  Then turn oven to broiler setting and broil for 1-2 minutes so cheese can get bubbly and brown.  
5.  Let cool 5-10 minutes.  Serve whole with a nice salad for dinner or cut into fourths and serve as an appetizer at your next party!!

Enjoy!



  13 Responses to “Portobello Pizzas (hold the crust)”

  1. Hi! I’m new follower of your blog and would like to invite you to join me at my weekly Clever Chicks Blog Hop:

    http://www.the-chicken-chick.com/2013/02/clever-chicks-blog-hop-22.html

    I hope you can make it!

    Cheers,

    Kathy Shea Mormino

    The Chicken Chick

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