A few friends and I made this recipe one night when we were trying to find something to pair with a really earthy Pinotage. Manchego cheese was a perfect finishing touch that night, but since then I’ve experimented with different toppings–sometimes using more traditional pizza toppings like pepperoni or sausage, other times filling the mushrooms with Caprese salad. Pretty much anything you like on pizza or with mushrooms will work with this recipe.
Grilled Portobello Pizzas
– 4 portobello mushrooms, caps cleaned with a paper towel (do not wash the mushrooms), stems and gills removed
– 1/2 cup yellow squash
– 1/2 cup zucchini
– 1/2 cup asparagus
– 1/2 cup broccoli
– 1/2 cup chopped bell pepper (I used red and yellow)
– 2/3 cup pizza sauce
– 1/2 cup cheese of your choice (I used Parmesan)
– Olive oil
Heat the grill to medium-high.
Chop all vegetables into 1/4- to 1/2- inch pieces and coat them with pizza sauce.
When the grill is hot, lightly coat the caps of the mushrooms with olive oil, then place the mushrooms cap-down and grill with the lid down for 3-5 minutes.
Remove the mushrooms from the grill and fill them with toppings. Return them to the top shelf of the grill for 7-10 minutes, then add cheese. Remove from the grill when the cheese is melted.
* You can also make these portobello pizzas in the oven. Pre-heat the oven to 350F and follow the directions above.
Enjoy!© Food Safety News