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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.
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.