Grilled Portabella Mushroom Pizzas Recipes

PORTOBELLO PIZZAS

Steps:

• Place mushrooms, stem side down, on a greased baking sheet; drizzle with oil. Bake at 350° for 20-25 minutes or until tender, turning once., Meanwhile, cook sausage over medium heat until no longer pink; drain. Stir in the pizza sauce, pepper, onion, mushrooms, Parmesan cheese and garlic. Divide among mushrooms; sprinkle with mozzarella cheese. Broil 2-3 in. from the heat for 1-2 minutes or until cheese is melted. Sprinkle with basil if desired.

PERSONAL PORTOBELLO PIZZA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic.
• Bake for an additional 20 minutes, or until cheese is melted and golden.

GRILLED PORTOBELLO MUSHROOMS

Steps:

• Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
• In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
• Grill over hot grill for 10 minutes. Serve immediately.

GRILLED PORTOBELLO MUSHROOM PIZZA

Steps:

• Start by cleaning the Large Portobello Mushroom (2). To do this, first gently pull out the stem by twisting and pulling on it.
• Then, scrape out the gills with a spoon. Then, wash the mushrooms clean and pat them dry with some paper towels.
• In the meantime, fire up the grill. Generously drizzle some Olive Oil (as needed) over both sides of the mushrooms and rub it around with your fingers.
• Season the mushroom well on both sides with Salt (to taste), Garlic Powder (to taste), and Ground Black Pepper (to taste).
• Once your grill is heated and you're ready to go, cook the mushrooms bowl side (cavity side) down for 7 to 8 minutes.
• Then take the mushrooms off the grill and prepare the pizza part of this recipe. Smother some Pizza Sauce (to taste) into the mushroom cavity.
• Top with some fresh chopped Fresh Basil (to taste) and fill it with Mozzarella Cheese (to taste).
• Next, sprinkle over some Italian Seasoning (to taste) and Crushed Red Pepper Flakes (to taste).
• Add some Chicken Sausage (to taste) and Red Bell Pepper (to taste).
• Then place the mushrooms back on the grill, filling side up, and cook the mushroom for another 8 to 10 minutes (with the lid closed) until the cheese is bubbly and melted.
• Serve the pizzas hot with some more fresh chopped basil as garnish.

GRILLED PORTABELLA MUSHROOM PIZZAS

Steps:

• Preheat oiled grill to medium high.
• Brush both sides of mushrooms with oil. Grill mushrooms, stem side down, for 4 minutes (do not overcook) Turn and grill for another 4 minutes or until slightly softened.
• Top mushrooms with tomato sauce and desired toppings. Sprinkle cheese over top and grill, covered for 5 minutes or until cheese is bubbling.

GRILLED PORTOBELLO MUSHROOMS

Steps:

• In a small bowl, whisk together the balsamic vinegar, olive oil, lemon juice, garlic, and kosher salt.
• Wipe the mushrooms clean with a damp paper towel. Gently twist off or cut off the stems. Use a spoon to gently scrape out the gills.
• Using a pastry brush, coat the gill side with about a third of the marinade.
• Heat a 2-burner griddle, a grill pan, or an outdoor grill on medium heat. Grease the grill well.
• Place the mushrooms, gill side down, on the grill. Grill until the gill side is browned and tender, 4-5 minutes.*
• When the gill side is almost ready, brush the tops of the mushrooms with another third of the marinade.
• Flip the mushrooms so that they're gill side up. Continue grilling them until they are browned and tender, 2-3 more minutes.
• Transfer the mushrooms to a plate. Brush them with the remaining marinade, sprinkle them with parsley (if using), and serve.

THE BEST GRILLED PORTOBELLO MUSHROOM BURGER

Steps:

• In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning.
• Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
• Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
• Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
• Top the mushrooms with cheese during the last minute of cooking.
• While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
• To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.

EASY GRILLED PORTOBELLO MUSHROOMS

Steps:

• Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
• Clean the portobello mushrooms and remove the stems. Drizzle the gill sides with the olive oil and use your hands to rub all over the mushrooms, including the bottoms. Then drizzle the gill sides with balsamic vinegar, sprinkle with kosher salt, and add several grinds of black pepper.
• Place the mushrooms directly on the grill grates gill side up and grill 10 to 14 minutes until tender and juicy. Liquid will pool in the cap. Flip the mushrooms (this drains the liquid into the grates) and cook for an additional 2 to 3 minutes until browned.

GRILLED PORTOBELLO MUSHROOMS

Steps:

• In a shallow baking dish, whisk together the balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. Taste and adjust seasonings if you like. Add the mushrooms and turn to coat. Let sit for 5 minutes on one side, then flip and let sit 5 additional minutes. While the mushrooms marinate, prep the grill and anything you'd like to serve with them. You can let them sit for up to 30 minutes, so feel free to take your time-the longer they sit, the more intense the flavor will be.
• Heat a grill or a large skillet over medium heat (about 350 to 400 degrees F). Brush the grill with oil to prevent sticking. Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting. Cook on each side for 3-4 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.
• To serve, top the portobello mushrooms with the avocado sauce or any topping you like.

PORTABELLA MUSHROOM PIZZA

Steps:

• in skillet put 1/4" diced canadian bacon cook til crispy
• rinse mushrooms remove stem set it aside using a spoon remove gills careful not to break edges giving it a crater shape.
• melt two tbs of butter put one tbs in each cap of mushroom
• then add 2 tbs of pizza sauce to each mushroom cap
• add 3 tbs of rotel to each cap.
• add 1/4 cup of cheese to each cap
• then add as much diced canadian bacon or pepperoni as u like
• take stems and slice add as topping.
• put remaining butter in flat pan cook in oven on about 325-350 deg.pizza's for 15-20 min until tender.

ASSORTED GRILLED PORTOBELLO PIZZAS

Steps:

• Preheat the grill to high heat.
• Remove bottom stem from portobello. Brush both sides with olive oil and sprinkle the inside of each mushroom with salt and garlic pepper. Place the mushrooms on the grill bottom side up. Grill for 2 to 3 minutes on each side rotating half way through to achieve grill marks.
• Remove from grill, placing the mushrooms bottom side up. Fill with your choice of the assorted sauces and top with your choice of cheese.
• Return the mushrooms to the top rack or shelf of your barbeque, close lid and reduce heat to medium high and cook for 5 minutes or until the cheese is melted.
• Remove and place on a cutting board and cut into triangles like a pizza. Serve immediately.