Best Portabella Pizza Raw Foods Recipes

Portobello Pizzas image

Provided by Rachael Ray : Food Network

Time 16m

Yield 24 pieces

Number Of Ingredients 8

6 large portobello mushroom tops, stems removed and gills scraped
Extra-virgin olive oil, for liberal drizzling plus 1 tablespoon
Salt and freshly ground black pepper
1 pound Italian sweet sausage
1/2 pint grape tomatoes
1/2 cup cream
1/2 cup basil leaves, shredded or torn
1/2 cup shredded Parmigiano

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.

Portabella Pizza image

Provided by Tim Falanski

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 large portabella mushrooms
1/3 lb Italian sausage
4 whole tomatoes, peeled crushed
1 onion, medium diced
1 garlic clove, chopped
1 tablespoon olive oil
2 teaspoons oregano
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces shredded mozzarella cheese

Steps:

Preheat oven to 375°F.
In skillet, fry Italian sausage breaking into small pieces.
Cook until light brown and pinkness is gone.
In medium skillet heat olive oil and add onion and garlic until soft.
Add crushed tomatoes and spices and simmer until most of the liquid of the tomatoes is cooked out, about 10 minutes.
Using a spoon, scoop out the "ribs" in the underside of the mushrooms.
It's best to do this under cold water.
Rinse clean and set on a paper towel to dry.
Once they are fairly dry place on a cookie sheet.
Place cooked and crumbled sausage equally inside the bowl of the mushrooms.
Add equal amount of sauce on the top of the sausage.
Add equal amounts of mozzarella cheese to the top of the sauce and sausage.
Bake in oven for 15 minutes or until cheese is melted.
Optional: Top with crushed red pepper flakes for a little zip.
Try adding sliced pepperoni or other favorite pizza toppings for a variety.

Portabella Mushroom Pizza image

Provided by Hotwingcooker

Categories Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 6

2 large portabella mushrooms, largest you can find
4 tablespoons pizza sauce
1 (10 ounce) can rotel (I prefer Mexican style)
4 tablespoons butter (i always use real butter)
1/2 cup mozzarella cheese or 1/2 cup provolone cheese
1/2 cup of 1/4-inch diced Canadian bacon or 1/2 cup pepperoni

Steps:

in skillet put 1/4" diced canadian bacon cook til crispy
rinse mushrooms remove stem set it aside using a spoon remove gills careful not to break edges giving it a crater shape.
melt two tbs of butter put one tbs in each cap of mushroom
then add 2 tbs of pizza sauce to each mushroom cap
add 3 tbs of rotel to each cap.
add 1/4 cup of cheese to each cap
then add as much diced canadian bacon or pepperoni as u like
take stems and slice add as topping.
put remaining butter in flat pan cook in oven on about 325-350 deg.pizza's for 15-20 min until tender.