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/

Red Onion Tarte Tatin

 

OnionTarteTatin

Tarte tatin

The story goes that tarte tatin was first created accidentally at the Hotel Tatin in France by Stéphanie Tatin. She was in a hurry to prepare dessert for the hotel guests. Whether it was by mistake or a shortcut, no one really knows, but Stephanie started to make a traditional apple pie and somehow placed the pastry on top of the apples. After turning out and serving the upside down tart, she was surprised to find how much the hotel guests appreciated it. The tart became requested and famous. And so, a classic was born: the world famous tarte tatin. 

In this post you find a savory version of the classic French tarte tatin. An upside-down red onion tart, caramelized with a balsamic glaze and fresh rosemary or thyme sprigs. Light, crispy and buttery pastry with sweet, soft and sticky onions. A simple, tasty and impressive tart. Great as a starter, side or veggie option for dinner.

Red Onion Tarte Tatin
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 3-5 Red Onions
  2. 1 Cup Balsamic Vinegar
  3. 3 Fresh Rosemary or Thyme Sprigs
  4. 4 Sheets Puff Pastry
  5. Optional: Goat Cheese / Salad
Instructions
  1. Preheat the oven to 200°C/fan180°C/gas 6.
  2. Peel the onions and cut each in 2-3 thick slices.
  3. Pour a cup of balsamic vinegar in an ovenproof frying pan and bring to heat. Add the onions, arrange them roughly in a concentric pattern. Add leaves from 3 rosemary or thyme sprigs. Cook for about 10-15 minutes until the vinegar has reduced by at least half to a syrupy consistency and the onions are softened and caramelized.
  4. Roll out the pastry sheets to one big circle. Lay the pastry over the pan, tuck in the edges around the onions. Bake for 20 minutes in the oven until the pastry is crisp and golden.
  5. Remove from the oven and turn out carefully onto a wooden board or platter.
  6. Enjoy!
Notes
  1. Tip 1: Crumble or grate over a favorite cheese (great with goat cheese!)
  2. Tip 2: Serve with a green leafy salad
feistyveggies.com http://feistyveggies.com/