
This is a great side dish for just about anything and it can also serve as the main meal for any vegetarian guests at your gathering.
Ingredients
- 6 mid-sized portobello mushrooms, stems removed
- 1 tablespoon red pepper flakes
- 1 cup of homemade or Rao’s red sauce
- 1 large jalapeño peppers, sliced in rounds keeping the seeds
- 1 red bell pepper, sliced thinly
- 1/4 cup fresh basil, chiffoned
- Burrata cheese, about a 1 once ball for each
- Extra virgin olive oil
- Maldon Sea Salt and freshly ground black pepper
- 1/4 cup parmesan cheese, freshly ground
Making It
- Turn your grill on medium-high as well as the broiler in your oven
- Toss the mushrooms in olive oil and put on the grill, three minutes a side and place cap side down on a baking sheet
- Sprinkle the red pepper flakes, then the sauce, basil, and top with the burrata, then jalapeño slices
- Put under broiler until browned and bubbling, remove and top with a drizzle of olive oil, basil, salt, pepper and parmesan cheese
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