Grilled Portobello Mushroom Pizzas
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This is a healthy alternative to pizza that you could eat every day of the week. Grilled portobello mushrooms are topped with Private Selection Tomato Basil Sauce, Aged Cheddar Blend Thick Cut Shredded Cheese and a flavorful mixture of oregano, red onions, fresh garlic and Mini Sweet Seedless Peppers. And instead of using basic chili flakes, each one is garnished with Chile Crisp Topping for a little crunch and spice.
Ingredients
4 portobello mushrooms, stem and gills removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
¼ red onion, thinly sliced
½ teaspoon dried oregano
1 garlic clove, minced
6 Private Selection Mini Sweet Seedless Pepper Medley peppers, thinly sliced into rings
Fresh basil leaves, to garnish
Private Selection Chile Crisp Topping, to garnish
Directions
1. Preheat a grill or grill pan for medium heat. Brush both sides of the portobello mushrooms with the olive oil and season with salt and pepper. Set aside.
2. In a medium bowl, combine the red onion, oregano, garlic and Private Selection Mini Sweet Seedless Pepper Medley peppers; season with salt and pepper. Set aside.
3. Grill the portobello mushrooms until slightly softened, about 2 minutes per side. Transfer to a baking sheet and fill the inside of each mushroom with 3 tablespoons Private Selection Tomato Basil Sauce, 3 tablespoons Private Selection Aged Cheddar Shredded Cheese Blend and the pepper-onion mixture.
4. Return the mushrooms to the grill filling side up. Close the grill lid, or if using a grill pan, cover with a baking sheet. Cook until mushrooms are tender and the cheese has melted, 4 to 6 minutes.
5. Remove from the grill and garnish with basil leaves and Private Selection Chile Crisp Topping before serving.
248 calories
15g fat
21g carbs9g protein
7g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.