Portobello Pizza Perfection
Greek-Stuffed Portobello Pizza
I love a good Greek salad full of fresh vegetables and topped with a fantastic balsamic vinaigrette, so we came up with a Greek-stuffed Portobello mushroom pizza. It’s packed with healthy, bright flavors, complete with a little tang from our balsamic. Serves 2.
Ingredients:
- 2 Portobello mushrooms, stems removed
- 1 1/2 TBL, divided, Sigona’s Fresh Press extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup chopped red onion
- 1/2 cup halved grape tomatoes
- 1/4 cup Kalamata (or other) olives, roughly chopped
- 1 TBL Sigona’s traditional balsamic
- 1/2 of one roasted red pepper (jarred) diced, optional
- 1 cup fresh spinach leaves
- About 1/2 cup crumbled Feta, divided
Directions: Preheat oven to 400°F. Using about 1/2 TBL olive oil, lightly brush the top and bottom of each mushroom with olive oil and place the mushrooms on a baking sheet, smooth side down. Bake for 10 minutes, then drain the pan of any liquids. Pat the mushrooms dry with paper towels.
Meanwhile, heat remaining 1 TBL olive oil over medium to medium-high heat. Add the diced onion and sauté for about 3 minutes. Add the garlic, sauté for 30 seconds. Add the tomatoes, kalamatas, balsamic and roasted pepper, if using, and sauté, stirring, for about 1 minute. Stir in the spinach and sauté until it’s wilted down by at least half. Remove from heat.
Stuff each gilled-side of the mushrooms with half of the spinach mixture. Top each equally with crumbled Feta.
Broil the pizzas on high for 3 to 4 minutes or until the cheese is lightly browned. Keep an eye on them!
Simple Margherita-Style Portobello Pizza
Sometimes it’s best to keep things simple, and that’s why we love this Margherita-style Portobello pizza made with just a handful of ingredients. Simple, healthy and delicious. Inspired by Chile Lite. Serves 2.
Ingredients:
- 2 Portobello mushrooms, stems removed
- About a 1/2 TBL Sigona’s Fresh Press extra virgin olive oil, for brushing
- 1/2 cup Sigona’s Old World Marinara, divided
- 1/2 cup basil leaves (or spinach if you prefer)
- 4-6 slices (1/4-inch-thick) fresh mozzarella cheese
- 1/4 cup cherry tomatoes, halved
Directions: Preheat oven to 400°F. Using about 1/2 TBL olive oil, lightly brush the top and bottom of each mushroom with olive oil, and place the mushrooms on a baking sheet, smooth side down. Bake for 10 minutes, then drain the pan of any liquids. Pat the mushrooms dry with paper towels.
Spread about 1/4 cup marinara onto the gilled-side of each mushroom cap. Top with a layer of basil or spinach leaves and then the mozzarella, two to three slices per mushroom. Lastly, top with some sliced tomatoes.
Broil the pizzas on high for 3 to 5 minutes or until the cheese is bubbly and melted. Keep an eye on them!
Sautéed Broccoli Rabe & Sausage Portobello Pizza
Portobellos are meaty, steak-like mushrooms, but if you’re looking for a little more heartiness, try our sausage and broccoli rabe offering. You can use mustard greens as a substitute for the broccoli rabe, using the same prep detailed below. This gluten-free option serves 2.
Ingredients:
- 2 Portobello mushrooms, stems removed
- About a 1 1/2 TBL, plus 2 tsp., divided, Sigona’s Fresh Press extra virgin olive oil, for brushing
- 4-5 stalks broccoli rabe, roughly chopped
- Clove of garlic, minced
- 1 TBL grated lemon zest
- Salt and pepper
- About 1/3 lb. Italian sweet or hot sausage, in casing
- About 4 oz. cheese of your preference (such as crumbled goat cheese, sliced mozzarella or shredded Moo-net white cheddar)
Directions: Preheat oven to 400°F. Using about 1/2 TBL olive oil, lightly brush the top and bottom of each mushroom with olive oil and place the mushrooms on a baking sheet, smooth side down. Bake for 10 minutes, then drain the pan of any liquids. Pat the mushrooms dry with paper towels.
Meanwhile, add chopped broccoli rabe to a pot of salted, boiling water. Cook for two minutes and drain. When cool to touch, squeeze out any excess water (place them in a dish towel and squeeze or just use your hand).
Heat 1 TBL olive oil in a large sauté pan over medium high heat. Add the prepped broccoli rabe, garlic and lemon zest, season with salt and pepper. Stir and cook for about 2 minutes or until garlic is fragrant (but don’t burn it). Remove mixture from the pan and set aside.
Remove the sausage from the casing and crumble it well with your hands or a wooden spoon. Heat 1/2 tsp. olive oil in a sauté pan over medium-high heat then add the sausage. Cook for about 3 to 5 minutes or until cooked through.
Add the broccoli rabe mixture to the sausage and stir well to combine.
Spread about half of the mixture on the gilled-side of each mushroom. Top each with cheese and broil the pizzas on high for 2 to 3 minutes or until the cheese is bubbly and melted. Keep an eye on them!
Pesto, Spinach and Artichoke Portobello Pizza
Who doesn’t love pesto, artichokes and melty cheese? This pizza puts all the delicious flavors together in one healthy portobello “crust,” and the chicken or shrimp, whichever you choose, adds a nice layer or protein that pairs well with the pesto. Adapted from Chile Lite. Serves 2.
Ingredients:
- 2 Portobello mushrooms, stems removed
- About a 1/2 TBL Sigona’s Fresh Press extra virgin olive oil, for brushing
- 1/2 cup fresh spinach
- 1/2 cup cooked, diced chicken or salad shrimp
- 4 whole artichoke hearts (jarred or canned), drained and halved, such as Cucina & Amore
- 4-6 slices (1/4-inch thick) fresh mozzarella cheese
Pesto:
- About 1 cup (semi-packed) fresh basil leaves
- 1-2 cloves garlic
- 1/4 cup freshly grated Parmigiano Reggiano
- 3 TBL of pine nuts
- 1/4 tsp or so, each salt and pepper
- About 1/3 cup Sigona’s Fresh Press Leccino extra virgin olive oil
Pesto Directions: Place all ingredients, except the olive oil, in a food processor or blender. Turn on the processor to bring ingredients together for about 30 seconds, then drizzle in the olive oil, processing about 1 minute or until you get a good consistency (if you like your pesto sauce thicker, add a bit more cheese…if you want it thinner, add a bit more oil). Use immediately or cover well and store in the fridge up to a week. It also freezes well.
Pizza Directions: Preheat oven to 400°F. Using about 1/2 TBL olive oil, lightly brush the top and bottom of each mushroom with olive oil and place the mushrooms on a baking sheet, smooth side down. Bake for 10 minutes, then drain the pan of any liquids. Pat the mushrooms dry with paper towels.
Spread about 1 1/2 TBL or so of pesto on the gilled-side of each mushroom cap. Add on a layer of spinach leaves and a sprinkling of chicken or shrimp. Add on four halves of the artichokes hearts to each and then top each mushroom with two or three slices of mozzarella.
Broil the pizzas on high for 3 to 6 minutes or until the cheese is bubbly and melted. Keep an eye on them!
