While Northern California has now turned to the winter we never had, last week brought some positively spring-like weather. The boys house fired up the grill, and in addition to the hotdogs and hamburgers, boyfriend honored my request for a vegetarian pick with portabella pizzas. While we cooked them on the BBQ, you could do the same thing with the oven on broil. All you need is:
portabella mushrooms, washed and stems removed and gills spooned out; and
your choice of toppings! in this case, we used:
(below left) diced broccoli stems (creative use for leftovers!) and Japanese sweet potato, sautéed with minced garlic, diced onion, soy sauce and Miren (Japanese cooking wine)
(below right) artichoke hearts, sour cream, feta cheese, and mozzarella, sprinkled with garlic salt
1. Brush olive oil on the inside of the mushrooms.
2. Layer toppings just like you would on a pizza - sauce, if you want it, cheese, and veggies on top.
3. Toss on the grill for about 8 minutes.
4. Eat. Pairs especially well with local beer. Yum.
I'm looking forward to making caprese portabella pizza in the summer with mozzarella, sun-ripened tomatoes, fresh basil, and pomegranate balsamic vinegar. Tune back then.