Pizza Stuffed Portobello Mushrooms

Portobello Pizza.JPG

A few weeks ago I was craving a grilled portobello mushroom (weird? maybe just a little). I know a lot of people make mini pizzas out of them and I thought that sounded pretty good, but also I wanted to add some more bulk to it so it would be worthy of a full dinner on its own. The finished product turned out really delicious so I wanted to share. Per usual, instead of a formal recipe here is the general technique I used.

What you'll need:

  • 2 portabello mushroom caps (cleaned, with stems and gills removed)
  • Cooked quinoa, just make the standard recipe on the package
  • Sun-dried tomato pesto or tomato sauce
  • Kalamata olives
  • Shredded mozzarella cheese
  • Parmesan cheese, grated
  • Fresh basil, thinly sliced 

Here are the steps:

  1. Preheat the oven to 400 degrees.
  2. Make the quinoa according to package directions, then transfer it to a large bowl 
  3. While the quinoa is cooking, remove the stem and gills from the mushrooms and clean them with a wet paper towel. Place the mushrooms stem side down on a baking sheet and drizzle with olive oil, then season with salt and pepper. Bake for about 8-10 minutes.
  4. While the mushrooms are in the oven, chop your olives and add those to the quinoa along with one heaping spoonful of the pesto (or tomato sauce) and about 1/4 cup of grated parmesan cheese, mix everything together well.
  5. Once the mushrooms are done, flip them over and fill each cap with the quinoa mixture (you won't use it all) and then top with mozzarella cheese.
  6. Put them back in the oven and bake for about 5 minutes or until cheese is melted; then I like to turn the oven on broil for a minute or two to get the cheese browned and bubbly!
  7. Top with basil and dig in

I'm looking forward to making some alternate variations of these - any ideas? Let me know if you have ever made stuffed mushroom caps and what flavor combinations you used. These might be a summer staple in my house!