Stuffed Mushroom “Pizza”

If you are on a low carb diet, if you are a vegetarian, or if you like mushrooms and cheese, then you’ll like this creation!  I had 2 leftover portobello mushrooms from our sandwiches (previous recipe) and I didn’t know what to do with them.  I also had spinach in my fridge.  After googling “spinach and mushroom sides” the results yielded a lot of boring sautes with garlic which are good but I think I’m just sick of the same old!

After making this recipe and seeing how delicious it is, I thought of the endless possibilities.  Take a large portobello, spoon in a layer of home-made tomato sauce, add some pancetta or sausage, caramelized onions and top with mozzarella- use all of your favorite pizza toppings!  Wa-la, a low carb pizza that’s healthy and delicious.

  

Ingredients:

  • 2 Portobello mushrooms
  • Fresh spinach, chopped
  • 2 cloves garlic
  • Whole wheat panko bread crumbs
  • Italian seasoned bread crumbs
  • 1 tbsp parmesan cheese
  • Mozzarella Cheese (about 1 cup)
  • Optional: I used a blend of what I had in my fridge and grated it into the mozz for some added flavor gruyere, asiago, and gouda
  • Salt, pepper, red pepper flakes
  • Olive oil

Directions:

  • Pre-heat your toaster oven or oven to 350 degrees.
  • Spray your mushrooms using your olive oil misto.
  • Give your spinach a rough chop and combine in a bowl with chopped fresh garlic.  Add a few tablespoons of parmesan cheese and whole wheat panko bread crumbs.  For some extra flavor throw in a dash of Italian seasoned bread crumbs.  Finish with kosher salt, fresh cracked black pepper and red pepper flakes.  Mix the ingredients together well. Spray the mixture with oil to dampen the bread crumbs.
  • Stuff the mushroom with your mixture then place on tinfoil and put in the oven for about 10-15 minutes.  (I honestly don’t remember how long it was in there, just keep an eye on it.) 
  • Take out of the oven and top with your mix of cheeses, using primarily mozzarella. Finish baking in the oven until the cheese is bubbly and brown.

I had a hard time figuring out what to name this recipe so suggestions are welcome.

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Portobello Mushroom Sandwich

When I saw a package of large and perfect portobello mushrooms in the grocery store this morning, I had to buy them. Immediately I thought about a pesto mayo on a delicious fresh bun.  A big juicy grilled portobello can be just as delicious as a burger if you do it right.  This sandwich is tender, crunchy and packed with flavor from the cheese and pesto & red pepper mayo!

To all my meat-eaters out there, don’t doubt me. Give it a try, you won’t regret it.  Beef burgers are hardly ever as tender as this mushroom burger!

 Ingredients: (for two sandwiches)

  • 2 large Portobello mushrooms
  • 1/2 red onion, cut in thick slices for the grill
  • 2 focaccia rolls (My grocery store was out of their multi-grain buns, use whatever bread you want- as long as its fresh)
  • 1 cup mozzarella cheese
  • 2 tbsp gorgonzola cheese (goat cheese would also be good!)
  • Balsamic vinegar
  • Olive oil
  • Salt & Pepper
  • Few leaves of lettuce

For the Mayo:

  • 2 tbsp light mayo
  • Olive oil
  • 1 clove garlic
  • Fresh basil
  • Fresh parsley
  • A few fresh chives
  • Roasted red peppers (from a jar)
  • Salt & Pepper

Directions:

  1. Marinate your mushrooms in balsamic vinegar, oil, salt & pepper for about 15 minutes. Turn on your grill or grill pan!
  2. In a small food processor add olive oil, basil, garlic, parsley, chives, roasted red peppers, salt & pepper.  Blend all ingredients together.  Remove and mix together with mayo.  Set aside.
  3. Put your mushrooms and red onion on the grill.  Grill on each side for a few minutes.  You want the nice grill marks like you would get on a burger.                                                                                                                                                                                                                            
  4. Slice your rolls in half and put in the toaster.  About half way through add the cheese so it melts nicely to the bread.  When it comes out you can add the pesto to the other half. Lay a bead of lettuce down and get ready for the mushroom! 
  5. Add your mushroom and onion to the burger.   

Eat up and enjoy!!