Portobello Pizzas With Peppery Greens Recipes

ASSORTED GRILLED PORTOBELLO PIZZAS

Steps:

• Preheat the grill to high heat.
• Remove bottom stem from portobello. Brush both sides with olive oil and sprinkle the inside of each mushroom with salt and garlic pepper. Place the mushrooms on the grill bottom side up. Grill for 2 to 3 minutes on each side rotating half way through to achieve grill marks.
• Remove from grill, placing the mushrooms bottom side up. Fill with your choice of the assorted sauces and top with your choice of cheese.
• Return the mushrooms to the top rack or shelf of your barbeque, close lid and reduce heat to medium high and cook for 5 minutes or until the cheese is melted.
• Remove and place on a cutting board and cut into triangles like a pizza. Serve immediately.

PORTOBELLO PIZZAS

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 PIZZAS

Steps:

• Place mushrooms, stem side down, on a greased baking sheet; drizzle with oil. Bake at 350° for 20-25 minutes or until tender, turning once., Meanwhile, cook sausage over medium heat until no longer pink; drain. Stir in the pizza sauce, pepper, onion, mushrooms, Parmesan cheese and garlic. Divide among mushrooms; sprinkle with mozzarella cheese. Broil 2-3 in. from the heat for 1-2 minutes or until cheese is melted. Sprinkle with basil if desired.

PORTOBELLO PIZZAS WITH PEPPERY GREENS

Steps:

• Preheat the oven to 400°F.
• Lightly spray both sides of the mushrooms with olive oil spray. Place with the smooth side down on a nonstick baking sheet.
• Bake for 10 minutes, or until tender.
• Meanwhile, thinly slice the tomatoes and roasted peppers. When the mushrooms are ready, top with the tomato slices. Sprinkle with the roasted peppers, mozzarella, olives, and oregano.
• Bake for 5 minutes, or until the mozzarella is melted.
• Meanwhile, in a large bowl, whisk together the feta, vinegar, oil, and sugar. Add the arugula and watercress, tossing to coat. Arrange on plates. Top with the portobellos.
• (Per Serving)
• Calories: 129
• Total Fat: 7.0g
• Saturated: 2.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 3.0g
• Cholesterol: 14mg
• Sodium: 310mg
• Carbohydrates: 8g
• Fiber: 2g
• Sugars: 3g
• Protein: 10g
• Dietary Exchanges
• 1 Vegetable
• 1 Very Lean Meat
• 1 Fat