Wednesday, April 21, 2010

Portobello Mushroom Pizza

I have a new favorite ingredient this week:

Portobello Mushrooms.

They are kind of pricey though....$5.99/lb? But then I have to realize how much I'm "getting", I guess!

We are, by no means, on a "low-carb diet". In fact, if anything - I eat more carbs than the norm since I'm a runner. But, I like to sub in vegetables whenever possible! And let's be honest....a portobello mushroom is must more flavorful than a flour-pizza-dough crust!

So I present you with my Portobello Mushroom Pizza!!  (I was a bad blogger-cook, and took no pictures. You can use your greatest imagination, though! :-D)

  1.  Create sauce. I did a red sauce; which involved a can of pizza sauce on the stove. I added 3 cloves of garlic, crushed red pepper, fresh parsley, and fresh basil to it.
  2. Once sauce has simmered for a few minutes, it will thicken. So you need to liquify it.Pour 1/2 cup Cabernet Savignon into measuring cup. Pour 1/4 of the wine into the sauce, drink other 1/4 cup ;)
  3. Prep portobello mushrooms. We made 4. Pull out the caps. (Apparently some take all the filling from the mushroom, but I couldn't figure out how - so just pulled off the caps.
  4. When scrubbing the mushrooms, be sure not to use too much water, as you probably know. Since mushrooms are spongy, and if too saturated will be "slimy" when grilled. Just use a wet paper-towel, and a brush to scrub them clean.
  5. Prep veggies: We used red onions, red peppers, thinly sliced roma tomatoes, black olives, and finely chopped spinach. You can get creative here!
  6. Cook meat (if you desire). We used very little meat on these; I grilled a Turkey Italian Sausage, and thinly sliced up 1/2 of it.
  7. Build the pizzas! sprinkle a little basil and garlic on the muschroom, spread a spoonful of sauce, and place your meat and veggies.
  8. Cheese it! We alternated the cheese situation on these. I can't eat cheese much, so for mine I sprinkled a little feta on. Ryan put skim mozzarella on his!
  9. Spray olive oil/pam on grill rack, and place mushrooms on it. Grill for about 10-15 minutes at 350 degrees. You can also bake in the oven for 10-15 minutes at 350!
  10. Enjoy!
-Some of my research recommended to experiment with pesto instead of a red sauce. I am a strict red-sauce girl; but will try pesto next time! These can be great meals or awesome appetizers for a grill-out or a fresh Italian meal! I highly recommend this recipe! It is delicious!

My next portobello mushroom adventure will be Portobello Turkey Burgers. I plan on making a certain recipe of:.....
  • turkey burger (It's an Asian Style burger with ground turkey, soy sauce, basil, and onion)
  • Roma tomatoes
  • grilled zucchini (thinly sliced so it doesn't get to thick)
  • Portobello Mushrooms instead of a bun!
  • Spinach
We shall see what happens with this creation....


Lisa from Lisa's Yarns said...

Yum. I wish they weren't so dang pricey!! Reminds me of the portobello mushroom pizzas Kevin used to make in the summer at the lake. We haven't had them for awhile, though. Very delicious, though, and a gluten free option for me :)

B and B said...

Sounds yummy! Will let you know when I try them!!

Marlys said...

They sound delish, Abby! We will have to try them again at the lake this summer. I still have Kevin's recipe in the drawer at the lake so will compare his to yours. I don't think he used any meat, but I'm not 100% sure.