Portabella Pizza Heaven
I have had these portabellas hanging out in my fridge for a few days, calling to me. I love a good grilled mushroom, the smoky meatiness is just heaven, but the grilled part is a problem for me. I have a *small* issue with fire, it scares the crapola out of me! I like a nice campfire, and will sit semi-relaxed while scanning the canopy to make sure there are no low hanging branches to catch fire. I love fireworks, but when local yokels set them off in the backyard I want to run screaming into a tub of water. My husband has been threatening to teach me once and for all how to use the grill, and since we replaced our gas grill with a charcoal grill (meaning less dangerous in my mind since it lacks the pressurized tank of flammable liquid), I was accepting of the idea. …but I just seem to always be busy with the kids when it comes to grill time… I am totally OK with having my husband be the grill man, except for nights when he is working late and I want a grilled portabella…
Tonight was one of those nights, being the Brownie Drop-Out that I am , I came up with an alternate plan ….who says only true scouts are always prepared! I popped those babies on a broiling pan and made some mini pizzas! I loaded them up with fresh herbs and tomatoes from the garden, topped with a bit of cheese and YUM!
2 Portabella Caps
1 cup grape tomatoes, halved
1 tablespoon fresh basil, finely chopped
1 teaspoon fresh rosemary, finely chopped
2-3 cloves garlic, minced
2 teaspoon olive oil
2 tablespoons Italian blend cheese, shredded
salt and pepper
This is a quick cooking dinner, to avoid burned caps prepare the herbs and tomatoes before you start broiling the mushrooms caps.
Lightly brush washed mushroom caps with 1 teaspoon oil (about 1/2 tsp each cap), sprinkle with S&P and set under the broiler for about 4 minutes.
Meainwhile, add the remaining 1 tsp of olive oil to a hot skillet. Briefly toss the garlic and fresh herbs, until fragrant. It will be less than 1 minute. Add the halved tomatoes and toss to coat. Remove from heat.
Divide the tomato and herb mixture between the two caps and place back under the broiler for 2 minutes.
You can either serve the caps at this point without the cheese:
Or divide the cheese between the two caps and broil for another minute or two.
Here is the nutrition report, 2 caps is one serving: