Test Kitchen

Portobello “Pizza”

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.


  • 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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