You will have to excuse pizza aficionados if they look at you funny when you mention this: Char-Broil® Chief Grilling Officer Barry ‘CB’ Martin has come up with a nifty recipe that substitutes the familiar pizza dough crust with a portobello mushroom.
Yes. You heard us correctly. The “funnest” fungi on your dinner table has a new utility – as the base for this cool, easy – and tasty bites that can be served as a meal, appetizer or “hand-held” party food. It works just as well with the smaller cremini mushrooms as it does the portly portobellos.
So what are you waiting for? Read on and give this recipe a whirl!
These mushrooms taste like a pepperoni-and-cheese pizza—and you don’t have to fling dough.
- 4 larger size portobello mushrooms (substitute small cremini mushrooms for bite-size versions of this recipe)
- 2 tablespoons butter
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, shredded
- Italian seasoning (substitute 1 bottle of Italian Style salad dressing if you prefer)
- 16 thin slices of pepperoni, or other salami of your choosing
- Remove stems from mushrooms and wipe off cap with paper towel.
- Marinate mushrooms in salad dressing (TIP: I like to turn the mushrooms on the cap, gills facing up. This way, when you drizzle the salad dressing into the cap, it absorbs into the mushroom and will add both flavor and moisture.)
- Place mushrooms gill side down on hot (450°F) clean grates and sear, turn and sear cap
- Remove mushrooms when the cap has grill mark, place in a holding tray and locate away from direct heat - on the warming rack or opposite side of the grill
- Place small pat of butter and cheeses into mushroom and allow to melt from heat of grill.
- When melted, add thin slices of pepperoni to cover and top with more cheese if desired, then allow to warm and serve.