Mushrooms are both a dietitian’s and food lover’s dream – one of the rare foods that naturally contain Vitamin D along with being a tasty, lower calorie and fat-free substitution for meat in many recipes as they deliver “umami” – the fifth taste (along with sweet, sour, bitter and salty) that is described as savory or meaty.
Grilled Veggie Portabella Mushroom Pizzas
- • 3 cups chopped mushrooms (I used white button and portabellas)
- • 2 medium summer squash or zucchini (chopped)
- • 1 cup chopped tomatoes
- • 1/2 of medium onion (diced)
- • 2 cloves garlic (minced)
- • 1 tablespoon fresh thyme
- • 3 tablespoons olive oil
- • Salt and pepper
- • 6 large or 8 medium portabella mushrooms (stems and gills removed)
- • 4 ounces mozzarella cheese (shredded (optional))
- • Olive oil for grilling
- • Dried oregano
- Preheat oven to 375 degrees. Add chopped mushrooms, squash, tomatoes, onion, garlic and thyme to a roasting pan. Drizzling with olive oil, add salt and pepper. Mix well.
- Roast for about 30 minutes, stirring occasionally (this should make about 3 cups of roasted vegetables.)
- Heat grill or grill pan. Brush olive oil over portabella mushrooms then put on grill. Cover and grill, stemless sides down for about 5 minutes. Flip portabellas over, add 1/2 cup roasted vegetables into each mushroom cap, top with 3/4 ounces of mozzarella and a shake of dried oregano. Cover and grill about 4 – 5 minutes or until cheese melts. Let sit five minutes before serving.
See more at: http://teaspooncomm.com/teaspoonofspice/2013/08/grilled-veggie-portabella-mushroom-pizzas/#sthash.OrkwiVTv.dpuf
Adapted from Teaspoon Comm