Grilling time is still in full bloom, and what better way to change things up than to add a little variety to your party menu?
The Mystery Chef popped up on a beautiful summer day to make something unique: Portobello pizzas. These personal pizzas have no crust or dough, but are filled with rich flavor and definitely gluten free.
The secret to these pizzas is in the sauce and the cook time. Portobello mushrooms need a lengthy amount of time to soften, so cooking them a minimum of 30 minutes is key; however, 45 minutes is recommended.
The sauce is simple. Crushed tomatoes are enhanced with 5 simple ingredients: basil, garlic, olive oil, salt and pepper.
Top the mushrooms with sauce, roasted red peppers and mozzarella cheese to make a truly memorable dish.
And if it’s raining outside or the weather turns cold, you can make these personal pizzas in the oven.
For the pepper topping:
1 jar of roasted red peppers
1/4 cup of fresh basil leaves
2 or 3 cloves of garlic, crushed or pressed
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1 tablespoon olive oil
For the tomato sauce:
1 28-ounce can of crushed tomatoes (no added salt)
1 cup of fresh basil leaves
4 to 6 cloves of garlic, crushed or pressed
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
1 1/2 tablespoon olive oil
12 portobello mushrooms
4 to 6 cups of shredded mozzarella cheese
For the Pepper Topping:
1. In a medium-sized bowl, mix the red peppers, crushed or pressed garlic, finely chopped basil leaves, salt, pepper and olive oil.
2. If the peppers are large slice the peppers in 3/4-inch pieces. Set aside.
For the tomato sauce:
1. In a medium-sized bowl, mix the crushed tomatoes, crushed or pressed garlic, finely chopped basil leaves, salt, pepper and olive oil. Taste the sauce and adjust flavors accordingly.
For the Portobello Pizzas:
1. Turn on the grill, and raise it to a temperature of 225 degrees F.
2. Take each mushroom cap and carve out the stem with a paring knife, careful not to pierce the cap itself.
3. Place the caps on a flat surface and fill them with the prepared tomato sauce.
4. Place aluminum foil on the grill. Baste it with olive oil, careful not to allow to let drip, as it will flame up.
5. Place the caps on the foil. Pour in more tomato sauce if needed. Be generous with the sauce.
6. Close the grill and let cook for 15 minutes.
7. Open the grill and put the prepared pepper topping on each mushroom, then close the grill. Let cook for 20 minutes. Check on them after 10 minutes to see how they are cooking; if they are burning, then turn down the heat in 10-degree increments. Add more sauce if they appear too dry.
8. After the mushrooms have been on the grill for 35 minutes, cover each mushroom with about 1/3 cup of cheese. Close grill and let cook for another 10 minutes or until the cheese has melted and the mushrooms are a deep brown color. They should still have a crunchy texture but be fork tender.
9. Serve with sauce on top and basil.