Portobello Pizza. Portobello Pizzas Portobello mushroom caps are the creative "crust" in this upscale spin on pizza. Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper. Place mushrooms on baking sheet and toss with with oil, salt, and pepper.

Portobello Pizza Wash and dry the Portobello mushrooms. Pre-heat the oven to grill settings on high heat. Line a baking tray with baking paper. You can cook Portobello Pizza using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of Portobello Pizza

  1. Prepare 4 of large portobello mushrooms, stems removed.
  2. You need 2 T of olive oil, extra for sauteing onion.
  3. It’s 2 tsp of minced garlic.
  4. Prepare 1/4 C of purple onion, diced small.
  5. You need 6 tsp of Italian seasoning, divided.
  6. Prepare 3/4 C of pizza sauce.
  7. It’s 1 1/2 C of mozzarella cheese, shredded.
  8. Prepare slices of Pepperoni, cut to small.
  9. It’s 6 of cherry tomatoes, sliced thin.
  10. Prepare to taste of S&P,.
  11. Prepare to taste of Crushed red pepper flakes,.

Combine the olive oil, garlic and half a teaspoon of the mixed herbs together in a small bowl. Portobello Pizzas have ALL the flavours of a GOOD pizza…without the guilt! Flip mushrooms over so that the cap is facedown in the basket. Originally a small pizzeria, we have expanded our dining room along with our menu, to include delectable specialty pasta, meat seafood entrées.

Portobello Pizza step by step

  1. In a small saucepan, heat olive oil over medium and saute the onion. Set aside..
  2. Preheat oven to broil/ grill settings on high. Arrange oven shelf to middle of your oven. Combine the 2T oil, garlic and 4 tsp of the seasoning together in a small bowl. Brush the bottom of each mushroom with the garlic oil mix and place each mushroom, oil side down on a lightly greased baking sheet. Put a little of sauteed onions in the mushroom. S&P. Put 2T (eyeball it) of pizza sauce over the onion, 1/4C of mozzarella cheese on top of the sauce and pepperoni and tomato on top of cheese..
  3. Sprinkle with red pepper flakes and broil for 6-8 minutes or until cheese has melted. To serve, sprinkle with some of the remaining seasoning..
  4. I cooked mine 8 minutes and it nearly burned my pepperoni, so keep your eye on these!.

Then remove the mushroom caps from the oven. Line a baking sheet with parchment paper. Place portobello caps open-side up on the sheet. Fill the caps with about ¼ cup of tomato sauce each. Preheat the grill to high heat.

source: cookpad.com

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