Sure, many of us have enjoyed mushrooms as a delicious topping on our pizza; but how about stuffing some mushrooms with pizza instead, with these Pizza Stuffed Portobello Mushrooms?
I’m one of those people who really enjoys the little eccentricities in life, and those things that are presented in a slightly different way.
I love peoples’s quirks; I love sort of strange art, contemplative photography, and unconventional movies; I love music that has a bit of an edge, and slightly bitter and strong drinks; and I love observing those things that, for all intents and purposes, shouldn’t go together, but somehow brilliantly do.
Those things that are a bit different keep us on our toes, and keep life interesting.
They keep things from becoming mundane and predictable, and urge us to look at things in new ways and through new lenses.
Food is a wonderful medium for keeping things unique and fresh, and the proof is in the taste as it dances on our tongues.
Look at all the fusion food out there!
Sometimes it’s fun to take two separate, yet equally tasty foods in their own rite, and put them together in a unique way, just for the fun and flavor of it.
Mushrooms on top of pizza are scrumptious, but how about putting the pizza into the mushroom for a change?
As much as I love mushrooms, I find that I don’t use portobellos as often as I should, and they’re such an amazing and versatile food item!
They’re ideal to stuff, and are the perfect vehicle for holding together all kinds of scrumptious tid-bits, with a succulent and meaty texture that’s so savory and perfectly earthy.
Putting together those rich ingredients that we love on our pizzas such as spicy sausage, tangy marinara, gooey cheese, fresh spinach, black olives, and a bit of artichoke, and piling them into a tender, roasted portobello cap, just seemed like the perfect meal to satiate that craving for the unique.
The unique, yet delectable, of course.
So here’s to the fun in doings things a bit differently sometimes, and to discovering a new way to see or experience something.
Pizza Stuffed Portobello Mushrooms, anyone?
Taste what’s good and pass it on.
Pizza Stuffed Portobello Mushrooms
by Ingrid Beer
Yield: Makes 4 stuffed portobello mushrooms
• 2 cups (firmly-packed) roughly-processed fresh breadcrumbs (about 2, 2 ¼ ounce French rolls)
• 4 fluid ounces chicken stock
• 2 tablespoons melted, unsalted butter
• 2 spicy Italian sausage links, casings removed, and cooked and crumbled
• ¼ cup grated parmesan cheese
• ¼ cup chopped baby spinach leaves
• ¼ cup chopped marinated artichokes
• 1-2 tablespoons chopped Kalamata olives (pitted)
• 1 tablespoon chopped fresh basil leaves, plus extra for garnish
• Pinch red pepper flakes
• 1 teaspoon dried oregano
• Pinch black pepper
• 4 portobello mushroom caps, stems removed and gills scraped out
• Olive oil
• ½ cup marinara sauce*, plus extra to serve on the side, if desired
• 1 ½ cups shredded, whole-milk mozzarella cheese
*Go here for a simple marinara recipe.
-Preheat the oven to 400°, and line a baking sheet with foil and a wire rack.
-Prepare the stuffing mixture by combining all of the ingredients beginning with the fresh breadcrumbs up to and including the pinch of black pepper; toss together to combine well, and set aside for a moment.
-Drizzle the trimmed and cleaned portobello caps with a little olive oil, plus a couple of generous sprinkles of salt and pepper; place onto the wire rack, gill-side down, and roast just until slightly tender, about 12-14 minutes. (If you notice that your portobellos look a little flat after roasting, don’t worry about it; this can happen. Just top the caps generously with the stuffing, and bake as directed.)
-Take the caps out of the oven, and spoon about 2 tablespoons worth of the marinara sauce into each cap, and fill/top each with ¼ of the stuffing mixture; bake for about 10-12 minutes, then remove and finish by topping each with a generous portion of the shredded mozzarella cheese, and place back into the oven to bake for another 4-5 minutes, or until cheese is melted.
-Garnish with some fresh basil leaves, and serve with a little extra marinara on the side, if desired.