Taste Level: VGRCost: $20 and under
Serves: 2
Prep Time: 10-15 min.
Cook Time: 10-15 min.
Difficulty: 1
I had this idea while I was craving both pizza and stuffed portobellos. I thought to myself why not just make a pizza on top of the mushroom cap? It was one of those simple ideas that I could not reason out how I hadn't thought of it before. When I said allowed, "I will call it a Pizzabella," it felt like a prophetic revelation of cooking proportions! I mean anything with a name that lame has to taste great. What do you know, this funnily named meal did taste great and was way easier to throw together than a real pizza.
Ingredients:
2 portobello mushrooms (washed and stems removed)
3 tsp sun-dried tomatoes in oil (diced)
2 tsp red bell peppers
6-8 fresh basil leaves
6-8 fresh baby spinach leaves
2 tbsp pesto
2 tbsp black olives (chopped)
3 tbsp Fresh mozzarella (shredded, I have substitute pepper jack)
1 1/2 tbsp olive oil (for brushing)
1/2 tsp garlic powder
1/2 tsp fresh crack pepper
Spread one half of the pesto evenly over one of the potrobello mushrooms gills and ten gently press it into the gills with your fingers. Cover pesto by lying half the spinach and half the basil leaves evenly over it. Now spread half of the sun dried tomatoes and half of the red bell pepper pieces evenly over leaves. Sprinkle half of the cheese over the pizzobella and then top with half of the olives. Repeat all steps with other Mushroom cap and the remaining ingredients.
Preheat grill to medium heat.
In a shallow bowl mix olive oil, garlic powder and crack pepper. Take both mushrooms and lay them cap down into the mixture and spin them around to coat them evenly. Immediately place them on the grill and cook them for 10 minutes or until cheese has fully melted. Serve warm with garlic bread.
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This looks great. I love mushrooms, but the husband HATES them...
By the way, thank you so much for visiting my site. I appreciate it!!