Margarita Pizza on a Portabella
- Tracy Scheckel
- 8 hours ago
- 3 min read
Even if you're not a mushroom fan, this is something you might want to try. Portabella mushrooms have a meatier texture and tend to have less of that slimy tongue feel that turns so many off to mushrooms in the first place. Further, they have a more meaty, less earthy flavor. I love the biggest ones I can find to use a a vehicle for other yummy things. In this case, it's pizza toppings.
Using a large portabella as the 'crust', reduces carbs, and eliminates gluten. As far as vitamins and minerals, they are a good source of Niacin (B3) and rich in Potassium, Phosphorus, Selenium, Magnesium, and Copper.
According to USDA here is the nutritional profile:
Calories | 18 |
Total Fat | 0.3 grams |
Saturated Fat | 0 grams |
Sodium | 7.6 milligrams |
Total Carbs | 3.4 grams |
Dietary Fiber | 1.1 grams |
Sugar | 2.1 grams |
Protein | 1.8 grams |
I have stuffed and either baked or grilled portabellas with almost anything you can imagine from Mexican, Asian, and Italian inspired fillings to risotto, polenta, pulled pork or chicken, and even turkey stiffing. Sometimes they are simply the vehicle for something leftover that isn't enough for a meal by itself, but stuffing it in a portabella 'beefs' it up a bit.
The recipe I'm sharing here is a variation on Margarita Pizza employing fresh plum tomatoes and fresh mozzarella. An added twist is a spinach pesto base. When all is said and done, these are hearty enough to serve alone, but here in what is the coldest freakin' winter we've had in years, I'll be serving them with some ciambotta and maybe a nice Chianti!
Again, because of the frigid temps, I'll be baking instead of grilling. When summer finally arrives, I'll be in grill mode and adjusting the toppings and fillings accordingly.
THE RECIPE:
Large portabella mushrooms with stems removed
Olive oil to coat the pan
2 cloves garlic
1/4 C olive oil
1/4 C white balsamic vinegar or 1/8 C lemon juice+1/8C honey
1 packed C baby spinach
1/4 C grated Parmesan
Salty / pepper to taste
2-3 slices of tomato / mushroom
2-3 slices of fresh mozzarella / mushroom
Grated Parmesan for garnish
Drizzle some olive oil in a microwave-safe baking pan that will fit your mushrooms
Place the mushrooms in the pan and cover and microwave on high for 5-10 minutes depending on the oven. The idea is to par cook the mushrooms so that you don't end up burning the toppings during baking.
While the shrooms are precooking, slice the cheese and tomatoes.
Place the spinach, garlic cloves, olive oil, and vinegar or lemon / honey mixture in a device that will puree. A food processor or blender works, but I have a Ninja that I like for this application.
Transfer the puree to a bowl and stir in the cheese
Once combined, do a taste test and add salt and pepper accordingly.
Spread a dollop of the pesto over each mushroom
Place the cheese on each mushroom (try not to let it overlap the edge)
Place tomato slices on each mushroom
Bake uncovered in a conventional oven at 400 degrees for 20-25 minutes until the cheese is melted and the tomatoes are cooked.
Don't be shy about changing this up with different toppings. The method is always the same as far as precooking the shrooms.
