Best Portobello Pizzas With Peppery Greens Recipes

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.

AIR FRYER PORTOBELLO PIZZAS FOR TWO

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C).
• Rub 1 tablespoon olive oil over each mushroom. Sprinkle 1/2 teaspoon Italian seasoning inside each. Set mushrooms in the air fryer basket, cap sides up. Air fry for 3 minutes.
• Flip mushrooms over so that the cap is facedown in the basket. Divide pizza sauce between the 2 mushrooms. Cover with 2 tablespoons shredded mozzarella and 1 tablespoon sliced olives. Air fry for 3 minutes.
• Place 4 pepperoni slices on each pizza and cover with remaining mozzarella cheese. It is important to weigh the pepperoni down with cheese or the fan will blow them off the pizza.
• Air fry until cheese is melted and pepperoni is browned, about 2 minutes.

PORTOBELLO AND RED PEPPER PIZZA PIE

Steps:

• Preheat oven to 425 degrees. Heat two tablespoons of olive oil over moderately high heat. Saute peppers for about 10 minutes. Add mushrooms and salt and continue to cook for another 10 minutes (about 6 minutes for baby bellos or crimini), stirring occasionally.
• If using homemade pizza dough, press the dough onto an oiled pizza pan in a 14" circle or on a baking sheet in a 9" X 13" rectangle. Pizza Stones work great for store bought crusts.
• If using homemade dough; spread the peppers and mushrooms on the dough and bake for 12 minutes. Sprinkle on the garlic, black pepper, and basil and top with mozzarella and then Parmesan. Drizzle with the remaining 2 tablespoons olive oil. Bake until the cheese bubbles and starts to brown, about 10 to 15 minutes longer.
• If using a store bought crust; simply spread the peppers and mushrooms on the crust and sprinkle with garlic, black pepper and basil. Top with cheeses and drizzle with the remaining 2 tablespoons olive oil. Bake until the cheese bubbles and starts to brown, about 10 to 15 minutes.

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.

GRILLED PORTOBELLO PIZZA WITH GOAT CHEESE AND GREEN SAUCE AND THOUSAND-LAYER EGGPLANT NAPOLEON WITH NO-FAT TOMATO VINAIGRETTE

Steps:

• Puree all the ingredients to form a sauce.
• Rub mushrooms with oil. Season with salt and pepper. Place the mushrooms on the grill, rib side down, and cook for 5 minutes. Turn mushrooms and place green sauce over mushrooms. Add sliced goat cheese. Touch with a little more sauce. Close the top to the grill and smoke for 5 minutes more.
• Lightly brush eggplant, zucchini and onions with olive oil and then season with salt and pepper. Grill for 3 minutes on each side. Grill tomato for 3 minutes on each side. While vegetables are hot, using a ceramic mold or bread pan lined with plastic wrap, make a layer of eggplant and then spread with 1-ounce of Jack cheese. Make a layer of red pepper and spread with 1-ounce Jack cheese. Make a layer of zucchini and spread with jack cheese. Make a layer of onion with jack cheese. Make a layer of green peppers and then a layer of goat cheese. Make another layer of eggplant and then another layer of goat cheese. Finally, make a layer of tomato and then a layer of basil. Lightly press, weight and allow to sit for 20 minutes. Turn upside down and release from the mold. Place left over goat cheese on top and garnish with basil.
• Place tomatoes, meat side down, over medium hot grill for 8 minutes. Carefully remove and place in blender. Add remaining ingredients and blend until smooth.

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 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