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Pizza-Style Stuffed Portobellos
- 8 portobello mushrooms, stems removed and black gills scraped out with a spoon
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 cup pesto
- 3 Roma tomatoes, thinly sliced
- 3 fresh basil leaves, roughly chopped
- 1 cup cooked ground turkey, beef or vegetarian sausage
- 1 cup grated mozzarella, provolone or vegan cheese
- Crushed red Chile flakes, to taste
- 1/2 teaspoon ground black pepper
Prepare a grill or grill pan* for medium-high heat cooking.
Brush mushrooms on both sides with oil and season with salt and pepper.
Place, stem-side down, on the grill and tent with foil.
Cook for 3 to 4 minutes, then flip and cook, again covered with foil, until almost tender, 2 to 3 minutes more.
Transfer mushrooms, stem-side up, to a large platter.
Fill mushrooms with pesto, tomatoes, basil and ground turkey.
Top with cheese and chile flakes.
Return to the grill, filled-side up, and tent with foil.
Cook just until cheese is melted and toppings are warmed through, 2 to 3 minutes.
Transfer to plates and serve.
*Alternatively, bake mushrooms in a 375°F oven using the same method and timing.
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- 8 portobello mushrooms, stems removed and black gills scraped out with a spoon
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 cup pesto
- 3 Roma tomatoes, thinly sliced
- 3 fresh basil leaves, roughly chopped
- 1 cup cooked ground turkey, beef or vegetarian sausage
- 1 cup grated mozzarella, provolone or vegan cheese
- Crushed red Chile flakes, to taste
- 1/2 teaspoon ground black pepper
