Portobello Pizza

 

Portobello Pizza

Delizioso!

Have yourself a guilt-free, gluten-free pizza!

Portobello mushrooms make pretty delicious substitutes for pizza crust. Packed with the same intense flavors as the standard pizza pie but minus the calories. Just stuff the portebello caps with all of your favorite Italian pizza toppings. Make a portobello hawai pizza, a portobello caprese pizza, or whatever makes you happy ;)

These mini mushroom pizzas are so good!

Portobello - Pizza

 

Portobello Pizza
Serves 2
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 2 large Portobello Mushrooms
  2. 1 tbsp Olive Oil
  3. 1/2 cup Tomato Sauce (or your favorite pasta sauce)
  4. 1/4 Red Onion
  5. Mozzarella (or vegan cheese)
  6. Fresh Basil
  7. 1 tsp dried Oregano
  8. Salt and Pepper
Instructions
  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Remove stems from Portobello mushrooms. Clean the mushrooms by gently wiping the outside of the caps with kitchen paper or brushing any dirt off with a soft brush. Lightly brush caps with olive oil. Place the mushrooms on a baking tray, gills facing up. Cook for 8-10 minutes.
  3. Take you mushrooms out of the oven, you’ll notice they’re filled with liquid. Just take a paper towel and dab each of them to remove the liquid. Top the mushrooms caps with tomato sauce, minced red onion, cheese, oregano, salt and pepper. Bake for an additional 20 minutes, or until the mushrooms have softened and the cheese is melted.
  4. Garnish each pizza with fresh basil and serve immediately.
  5. Enjoy!
feistyveggies.com http://feistyveggies.com/

Spring Salad

SpringSalad

Springtime!

What’s your favorite spring activity?
I picked up outdoor running again and can’t wait to have picnics in the park, lazy noons laying on the grass reading a good book, breezy evening barbeques, or going to a festival with friends.

When spring arrives I instantly feel more energized. The days are getting longer, flowers popping out of the ground, the smell of freshly mowed grass, the sound of birds tjirping, temperature is slowly rising and my best friend the sun is finally coming back for some real quality time together!

Spring season is a fruitful period, the time of inspiration and rebirth. Or, as Robin Williams said, ‘Spring is nature’s way of saying, let’s party!’. So, this week a recipe to celebrate spring! A spring salad with fresh lemon, radishes, peas, feta cheese, bulgur, parsley and a Portobello with bread crumble. Such a light, lovely salad. Enjoy!

Radish

Spring salad

Spring salad portobello

 

Spring Salad
Serves 2
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients Portobello
  1. 2 Portobello mushrooms
  2. 4 Slices Bread (spelt, sourdough or whole weat)
  3. 2 Cloves Garlic
  4. 1 Lemon (zest)
  5. Salt / Pepper
Ingredients Salad
  1. Bulgur (1cup/7oz/200g)
  2. Fresh peas (1,3 cup/7oz/200g)
  3. 2 Shallots
  4. Radishes
  5. Fresh Flat Leaf Parsley
  6. Feta Cheese (1cup/4oz/110g)
  7. 1 Lemon (Juice)
  8. Olive Oil
Instructions
  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Crumble the bread in a food processor. Add 2 finely chopped garlic cloves and the zest of one lemon.
  3. Remove stems from portobello mushrooms. Clean the mushrooms by gently wiping the outside of the caps with kitchen paper or brushing any dirt off with a soft brush. Place the mushrooms on a baking tray, gills facing up. Fill the protobello mushrooms with the bread crumble mixture.
  4. Bake for 10-15 minutes or until the mushrooms are tender.
  5. Prepare the bulgur (Add 2 cups boiling water to 1 cup bulgur, cover and let it stand for 10 minutes. Drain any excess liquid).
  6. Fill a pan with water, bring to the boil, then add the peas. Cook until the peas are tender and vibrant green, about 3-5 minutes. Drain.
  7. Meanwhile: finely chop the shallots, radishes and parsley. Crumble the feta cheese.
  8. Mix the bulgur, peas, shallots, radishes, parsley and feta. Season with salt, pepper, 6 tbsp olive oil en lemon juice. Serve with the portobello mushrooms.
  9. Enjoy!
Notes
  1. Also a lovely (side) salad without the portobello mushrooms
feistyveggies.com http://feistyveggies.com/

Portobello Mushroom with Goat Cheese & Honey

PortobelloGoatCheese

Mushrooms add a “meaty” texture to a dish and there is a great deal you can do with them in cooking.

This recipe works well as an appetizer or yummy side dish. Quick and easy. It will only take about 25 minutes. In which you’ll also be able to solve a Sudoku puzzle, do a 15-minute work-out or drool all over the kitchen floor while watching your mushrooms get hot and juicy.

Portobello mushrooms are delicious with many types of stuffing. For this recipe I used goat cheese, honey and pine nuts. Ah goat cheese and honey… They go together like salt and pepper, like a fork and a knife, like Bonnie and Clyde, like Batman and Robin, like Bert and Ernie – All right, you get the point.

Portobello Mushroom with Goat Cheese & Honey
Serves 2
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 2 Portobello Mushrooms
  2. Soft Goat Cheese (100g/3.5oz)
  3. Pinenuts
  4. Honey
Instructions
  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Remove stems from Portobello mushrooms. Clean the mushrooms by gently wiping the outside of the caps with kitchen paper or brushing any dirt off with a soft brush. Place the mushrooms on a baking tray, gills facing up.
  3. Fill the caps with goat cheese. Sprinkle with pinenuts and drizzle with honey.
  4. Bake for 15-20 minutes or until the mushrooms are tender and the cheese has softened.
  5. Enjoy!
feistyveggies.com http://feistyveggies.com/