Portobello Pizza
DOLE®
Portobello Mushroom caps, cleaned and stems removed
Extra virgin olive oil
Tomato sauce, homemade or good quality purchased
Grated cheeses: fresh mozzarella, provolone, Parmesan, locatelli, cheddar, etc.
Freshly chopped herbs
Preheat the oven to 400 degrees. Rub
the portobello caps with extra virgin olive oil and place gill side up on the
baking sheet. Bake for 7 minutes to soften. Remove from the oven and let
cool. Pour off any juices.
Top each roasted portobello with some
tomato sauce and then grated cheese. Return to oven and bake until the sauce is
bubbly and the cheese is melted. Sprinkle with freshly chopped herbs and serve
immediately.
Portopizzas
1.Grill, broil or roast
Portobello caps
2.Top each cap, gill-side up, with one of these combos
*Prepared tomato or other pasta sauce, shredded mozzarella and Parmesan cheeses.
*Crumbled bacon and shredded Cheddar cheese
*Prepared pesto and shredded Monterey Jack cheese
*Chopped plum tomatoes, dill and crumbled feta cheese
*Cooked, crumbled sausage and shredded mozzarella cheese
3.Briefly broil the Portopizzas until the cheese melts.
Sautéed Portobello
Mushroom Teriyaki
1 - 6 oz. package
DOLE®
Sliced Portobellos
4 T Teriyaki Sauce
2 T Olive Oil
Garlic Powder to taste
Sauté sliced Portobellos in olive oil until tender. Add teriyaki sauce and
garlic powder to taste. Serve as side dish or appetizer.
Open-faced Quesadillas with Mushrooms and Greens
1 cup thinly sliced crimini or shiitake
mushroom caps
4 (7 inch) flour tortillas
¾ cup shredded Mexican Chihuahua or Monterey Jack cheese
1/3 cup crumbled goat cheese
¼ cup sliced pitted olives
½ cup salsa
2 cups mixed baby greens
1/3 cup chopped fresh cilantro
1 tablespoon limejuice
Preheat oven to 500°F.
Lightly oil a baking sheet; arrange tortillas in a single layer. Sprinkle
mushrooms, cheeses and olives over the tortillas, dividing evenly. Spoon 2
tablespoons of salsa over each quesadilla. Bake until the tortillas turn crisp
and the cheeses melt, about 6 minutes. Meanwhile in a medium sized bowl, place
the greens. Add cilantro and lime juice; toss until well blended. Transfer
quesadillas to a warm plate. Top with dresses greens and slice into wedges.
Yield: 24 wedges
