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Stuffed Portabella Mushroom (pizza) by Jo Wolf

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  • Stuffed Portabella Mushroom (pizza) by Jo Wolf

    Jo Wolf - Posted February 16, 2004 11:31 PM

    Because the caps release liquid, place them on a pan with rim or sides. (from Mr Food's Easy Cooking) Boy, are these good!

    Stuffed Portabella Mushroom (pizza)

    4 portabella mushrooms, each 5" in diameter
    2 TBS olive oil
    salt & pepper to taste
    3/4 C spaghetti sauce (I used pizza sauce)
    3/4 C shredded Mozarella cheese
    8 thin slices pepperoni, quartered
    2 TBS grated Parmesan cheese
    1/2 tsp oregano
    4 thick slices crusty French bread, toasted

    Preheat oven at 425�F. If mushrooms have stem, remove and set aside for other uses. Brush mushroom caps with olive oil. Put them stem side up in baking pan. Sprinkle with salt and pepper. Spread 3 TBS of sauce on each cap and top each with 3 TBS mozzarella cheese. Evenly scatter pepperoni, parmesan and oregano. Bake for 10 minutes at 425�F or until mushrooms are hot and cheese is lightly browned. Place each mushroom on a slice of toasted bread and serve immediately with a tossed green salad.
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