Best Portabello Pizzettas Recipes

PORTABELLA PIZZETTAS

Portabella Pizzettas image

Love mushrooms, especially Portabello!! These could be done in countless variations, vegetarian or not.

Provided by Derf2440

Categories Lunch/Snacks

Time 22m

Yield 24 appetizers

Number Of Ingredients 8

Ingredients

5 ounces frozen chopped spinach
1 1/2 cups shredded mozzarella cheese
1 teaspoon dried basil, crushed
1/4 teaspoon fresh coarse ground black pepper
12 portabella mushrooms (3 to 4 in diameter)
2 medium tomatoes, large dice
2 tablespoons butter or 2 tablespoons margarine, melted
salt

Steps:

Thaw spinach and press out liquid, finely chop.
Combine spinach, cheese basil, and pepper in a mixing bowl.
Heat oven to 350 degrees.
Clean mushrooms, remove stems.
Place mushroom caps top side down on a lightly greased cookie sheet, brush with butter or margarine.
Spoon about 2 tablespoons of spinach mixture into each cap.
Sprinkle with tomato and salt.
Bake for 12 minutes or till heated through OR place on the unheated rack of a broiler pan.
Broil 4 inches from the heat for 3 to 4 minutes.
Cut into quarters and serve.

PORTOBELLO PIZZAS

Portobello Pizzas image

Portobello mushroom caps are the creative "crust" in this upscale spin on pizza. I also cut the caps into wedges and serve them as an appetizer.-Lisa Scheevel, LeRoy, Minnesota

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

6 large portobello mushrooms (4 to 4-1/2 inches), stems removed
1 tablespoon olive oil
1 pound bulk Italian sausage
1 can (15 ounces) pizza sauce
1 medium green pepper, chopped
1 medium onion, chopped
1/2 cup chopped fresh mushrooms
1/4 cup grated Parmesan cheese
2 garlic cloves, minced
1 cup shredded part-skim mozzarella cheese
Thinly sliced fresh basil leaves, optional

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.

Nutrition Facts : Calories 274 calories, Fat 16g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 699mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 18g protein.

PORTOBELLO PIZZAS

Portobello Pizzas image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 16m

Yield 24 pieces

Number Of Ingredients 8

Ingredients

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.