BIG into mushrooms right now. I’ve always loved mushrooms – always ordered mushroom pizza as a kid – but now I was told that mushrooms boost immunity so they are extra on my radar when shopping. The farmer’s market had these GIANT portobello caps that were perfect for grilling – but I wanted something more satisfying – hence giving these babies the “pizza” treatment.
SHOPPING LIST: 4 portobello mushrooms, pizza sauce, shredded mozzarella, olive oil, garlic salt, pepper, dried oregano
Remove the stems from your portobellos and make sure they are amply dressed with olive oil and then season both sides with garlic salt and pepper. The mushrooms will simply dry out on the grill if they don’t have enough oil. Get your grill smoking hot, about 400-500 degrees, and then begin grilling your mushrooms FACE UP (so the top of the mushroom cap is exposed, and the underside is on the grill). Grill for 5 minutes and then flip. Continue grilling the mushroom for another 3 minutes or so. Top each mushroom cap with 2-3 tB. of pizza sauce (I used the Organicville Pizza Sauce) and then cover the pizza sauce with shredded mozzarella (fresh mozzarella would have too much moisture for this application). Give the cheese another sprinkle of garlic salt and dried oregano so your portobello pizzas are seasoned from top to bottom! Cover the grill and allow the mushrooms to cook 2-3 more minutes or until your cheese is melted.
This is a wonderful dish to serve with what I call the “pizza salad.” I literally typed up this super simple salad yesterday JUST to be able to link it here – so here you go 🙂
The Kitchen Koach 