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  • Jefferson Adams

    Portobello Pizza Two Ways (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    Celiac.com 05/21/2013 - As grilling weather descends upon us, anyone looking for a fun ideas for outdoor cooking would do well to keep in mind the delicious, versatile portobello mushroom.

    These pizzas will dazzle your veggie lovers, and delight anyone who likes pizza, or loves mushrooms.



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    Photo: CC--mcrosacciOne way--Ingredients:

    • 6 large portobello mushroom tops, stems removed and gills scraped
    • Extra-virgin olive oil, for liberal drizzling plus 1 tablespoon
    • ½ pound Italian sweet sausage
    • 12-16 sun-dried tomatoes
    • ¾ cup heavy cream
    • ½ cup basil leaves, chopped
    • 6 fresh mozzarella balls, sliced in half
    • ¼ cup shredded Romano
    • ¼ cup shredded Fontina
    • Salt and black pepper, to taste

    Directions:
    Preheat broiler or grill.

    Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper. Broil the portobello mushrooms 5 minutes on each side until tender.

    While caps are broiling heat 1 tablespoon extra-virgin olive oil in a skillet over medium high heat, add sausage and brown and crumble the meat, then add tomatoes to skillet and cook another few minutes until they burst. Add cream to skillet and reduce 2 to 3 minutes more. Remove the sausage from heat and fold in basil. Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes then quarter caps and serve.

    Second way--

    • 6 large portobello mushroom tops, stems removed and gills scraped
    • Extra-virgin olive oil, for liberal drizzling plus 1 tablespoon
    • ½ pound Italian sweet sausage
    • ½ cup sliced onions
    • ½ cup red bell peppers
    • ½ cup green bell peppers
    • ½ cup tomato or pizza sauce
    • ¼ cup shredded Mozerella
    • ¼ cup shredded Gruyere
    • Salt and black pepper, to taste

    Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper. Broil the portobello mushrooms 5 minutes on each side until tender.

    While caps are broiling heat 1 tablespoon extra-virgin olive oil in a skillet over medium high heat. Sauté onions, and peppers until onions are clear, and peppers are tender.

    Top caps with tomato sauce, sausage, onion, peppers and cheese. Place under broiler to brown 2 to 3 minutes then cut caps into quarters and serve.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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