Today’s post comes to us from Colleen for the family-friendly food blog, Foodie Tots.
In these steamy hot days of August, turning on the oven is one of the last things we typically want to do in the evening. Pizzas cooked on the grill are a classic summer menu item, and swapping portabellas for pizza crust makes it an even faster and simpler dinner solution for busy summer nights.
As with regular pizzas, the topping variations are endless so be creative and, if making them with children, let them suggest their favorites. For these, my son stuck with plain mozzarella and a black olive smiley face, while the grown ups enjoyed basil, feta and olives. Next time I plan to make a Hawaiian version with some shredded prosciutto and pineapple.
Recipe: Grilled Portabella Pizzas (Smiley Face Optional)
- 4 large portabella mushrooms
- 2 tablespoons olive oil
- 1/2 cup marinara sauce
- 1/2 cup shredded mozzarella and/or 2 ounces crumbled feta
- fresh basil leaves
- sliced black olives
- sea salt and black pepper
1. To start, gently clean your portabellas with a damp paper towel. Trim the stems with a paring knife (and a tip I learned from a local chef: save the stems for making mushroom stock) and use a spoon to scrape the dark brown gills from the underside of the cap. (Just toss — or compost — those.)
2. Arrange the sauce, cheeses and toppings in small bowls and line them up across the top of your work surface.
3. Brush the underside of the caps with olive oil and grill, oiled side down, for 3-4 minutes over a medium high flame.
4. Place the caps on your work surface, cooked side facing up, and season with salt and pepper. Spread 1 to 2 tablespoons of sauce around the cap. Go easy on the sauce as the mushrooms will give off liquid when they cook, and too much sauce can make them soggy. Sprinkle with cheese to cover, then olives or other desired toppings. Gently place back on the grill (toppings facing up!) and cook another 3 minutes, or until cheese is melted.
Serves 4 as a side dish or appetizer, or 2 as a main course. Enjoy!