Yield: 4 servings
These “pizzas” use delicious, meaty portobello mushrooms for a crust. Have fun with the toppings! Replace fresh tomatoes with marinara sauce or pesto, use seasonal vegetables, try feta or goat cheese. This recipe is gluten-free. Make it vegetarian by skipping the Canadian bacon.
Ingredients:
- 4 large portobello mushroom caps
- olive oil
- 1 small yellow onion, sliced thin
- 6 ounces Canadian bacon, sliced thin
- splash of white wine
- a handful of arugula, or some fresh chopped herbs such as rosemary, parsley, thyme or oregano
- 1 roma tomato, sliced thin
- 1 cup jack cheese
- 1 cup parmesan cheese
Procedure:
- Heat the oven to 375 degrees. Line a sheet pan with aluminum foil.
- Remove the stems from the portobello mushrooms. Use a spoon to carefully scrape the gills out of the mushroom cap. Place the mushroom caps on the sheet pan and bake for 5 minutes. Set aside. Maintain oven temperature.
- To make the filling, heat a little olive oil in a skillet. Add the onions and the Canadian bacon to the skillet, and saute until onions are soft and browning a bit. Add a splash of wine to the pan, scraping up any of the brown bits. Now – toss in a handful or arugula, or fresh herbs, and stir until wilted. Season with salt and pepper. Remove from heat.
- Place 2-3 slices of fresh tomato into the bottom of each mushroom cap.
- Divide filling among the mushroom caps. Top each with a bit of jack cheese and a bit of parmesan cheese.
- Place mushrooms into the oven and bake for 10 minutes, until cheese is melted. If you want the cheese to get brown and bubbly, place the ย mushrooms under the broiler for a few minutes. This step goes quickly, so watch them closely!
Inspired by the Joy of Cooking
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