Sunday, July 28, 2013

Grilled Portobello Mushroom Pizzas

These mushroom pizzas make a quick and easy weeknight dinner.  The mushrooms are so hearty, you won't miss the meat and they are low-carb as well!  They are very filling and will fulfill your pizza craving. Hope you try them soon!  I served these with The Elliott Homestead's Smooshed Potatoes - they were awesome! It's my new favorite cookbook: From Scratch

Grilled Portobello Mushroom Pizzas

4 large portobello mushroom caps
Extra virgin olive oil (EVOO)
Sea salt
Garlic powder
Black pepper
Organic pizza sauce
Italian seasoning
Mozzarella or Italian cheese (preferably raw-milk, grass-fed)
Optional toppings: red or green pepper, frozen spinach (thawed), crushed red pepper flakes, fresh basil, onion, etc.

1. Clean the mushroom caps, scoop out the gills, and dry the mushrooms.

2. Heat the grill to medium heat (about 350 degrees).  Rub both sides of the mushroom caps with EVOO and sprinkle with sea salt, garlic powder, and black pepper, to taste.  

3. Place the mushrooms, bowl-side down, on the grill for about 7-8 minutes.  

4. Remove mushrooms to a plate and add in pizza sauce, Italian seasoning, mozzarella or Italian cheese, and any of the optional toppings you desire. I chose to add frozen spinach (that I had thawed), chopped green pepper, and crushed red pepper flakes.

5. Place mushrooms back on the grill (topping side up of course), and grill an additional 8-10 minutes, or until cheese is melted.

6. That's it! Eat it with a fork or like a piece of pizza and Enjoy :)!

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