Today’s fresh vegetable feature is Portabello Mushroom Pizza. What I love is picking almost all the stuff that goes with this meal from the garden. I literally just bought the mozzarella cheese and mushrooms for dinner tonight. You may be aware that I am a very low carb eater. This dish makes me feel like I am eating lasagna and I don’t even miss the pasta.
I started by getting my already made pizza sauce from my first crop of tomatoes out of the freezer to defrost, then I grabbed my biggest bowl possible and headed out to the garden. What a sight! All of the dirt digging and bug fighting is worth it. I picked lettuce, dill (I love a little fresh dill in my field greens), tomato and cucumber for a salad and grabbed some fresh basil for garnish. I quickly snipped a few early okra and pulled up the last of my onions. I did a thorough bug check on the tomato plants, then I hurried back to the air conditioning. No way was I going back out into that heat today. Grill pan it is!
Portabello Mushroom “Pizza”
- 4 large portabello mushrooms
- 8 Tablespoons of pizza sauce
- Mozarella cheese 4 slices or 1 1/3 cups shredded
- 2 Tablespoons of olive oil
- ¼ cup torn basil for garnish
Pre-heat the grill pan over medium high heat and baste with olive oil.
Gently pull out the mushroom stems and scoop the gills from the inside of the mushroom using a spoon. Slather the mushrooms with olive oil and place face down on the grill pan. Cook for 5-6 minutes or until the mushrooms are starting to flatten as the moisture cooks off. Flip and cook for another 5 minutes to lightly char the top of the mushroom. Flip one more time for just a minute to cook off the last of the moisture. Remove from grill pan and place top-side down on a baking sheet or broiler pan.
Assemble the “pizza” by topping each mushroom with two tablespoons of sauce and a slice or 1/3 cup of mozzarella cheese. Then slip into the oven and broil until cheese is golden and bubbly. Top with torn basil to garnish and serve.