Friday , 18 April 2014

“Pizza” Stuffed Mushrooms

A couple of weeks ago I put out a call for ideas on the blog Facebook page.  Blogging is a bit weird because it can sometimes feel as if you’re in a bit of a bubble – it’s very supportive and communal but can also be very insular.  I love visiting other blogs and seeing what fellow bloggers are featuring but sometimes I want to use the newest fun ingredient, while still trying to balance that out against ensuring recipes are accessible.

For instance, I know I tend to stock a decidedly Asian style pantry (ahem) but I try to make sure the ingredients are things you can find at any local Asian market if not your local supermarket.  Trust me, while I have a ton of fun hunting down ingredients, I know not everyone wants or has the time to do the same.  Although seriously, finding and stocking garam flour, zaa’tar, kaffir lime leaves, shichimi togarashi, kalamansi juice (super hard to find in Ohio but necessary to Filipino palates), etc. was totally worth it.

One of my Facebook friends noted that she’d like recipes that use mushrooms other than white ones.

Can I confess a secret?  I think I’ve maybe used the standard white mushrooms once before (bad food blogger bad).  I don’t have anything personal against them, but my go to shroom are baby bellas (aka criminis) since they offer a deeper flavor or shiitakes since they’re my personal fav.

Which also totally means I need to get out of this mushroom rut and start having fun with trumpets, cloud ears, enoki and chanterelles just to name a few.

This meal has the benefit of being super quick which makes it perfect for a weeknight meal.  Plus they’re infinitely customizable and perfect for clearing out those bits and pieces you have on hand.  I kept it vegetarian with cannellini beans as the main filling (plus beans are so budget friendly!), but definitely use your favorite pizza toppings as you like, such as peppers, onions, pepperoni, sausage, etc. combined to make a total of 1 ½ cups.  If you do go the veggie route, make sure whatever you use is finely diced so it fits well into the cap.

“Pizza” Stuffed Mushrooms

Prep Time: 15 minutes

Cook Time: 7 minutes

Servings: 4

Calories per serving: 259

Fat per serving: 8.3

“Pizza” Stuffed Mushrooms

Ingredients

  • 4 (4-inch) portobello caps
  • 2 tsp Italian seasoning, divided
  • ¼ tsp crushed red pepper
  • Salt and Pepper
  • 1/2 cup part-skim ricotta cheese
  • ¼ cup fresh grated Parmesan
  • ¾ cup pizza sauce
  • ¼ cup sliced fresh basil
  • ½ tsp each garlic powder and onion powder
  • 1 ½ cups or 16 oz can cooked cannellini beans
  • 1/2 cup shredded part-skim mozzarella cheese

Preparation

  1. Preheat broiler. Pull/cut out thick stem. Remove gills from the undersides of mushrooms using a spoon; discard gills. Note: This can be frustrating, if you break some of the sides, no big, just try to get as much as the gills out as you can. Spray the baking sheet with nonstick spray. Place caps smooth side up, spray with additional nonstick spray and season with ½ tsp Italian seasoning, salt and pepper, broil for 2 minutes. Flip caps, spray other side with additional cooking spray and season with another ½ tsp of Italian seasoning and crushed red pepper, broil another two minutes.
  2. In a small bowl, combine ricotta, Parmesan, fresh basil, remaining 1 tsp Italian seasoning, garlic powder, onion powder and salt and pepper. Fold in cannellini beans and mix until combined. Evenly divide the filling between the mushroom caps. Spread about 3 Tbsp of pizza sauce over each cap and then sprinkle with mozzarella. Broil another 3 minutes or until cheese is melted. Garnish with additional fresh basil if desired.

Notes

Instead of the white bean filling, feel free to use your 1 - 1.5 cups of your fav pizza toppings. Serve with a simple vegetable or salad on the side.

http://foodjaunts.com/pizza-mushrooms/

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14 comments

  1. I love this totally creative recipe. I can’t wait to share this with my mother. She adores stuffed mushrooms.
    Kristi Rimkus recently posted..Sweet Blood Orange and Avocado SaladMy Profile

  2. This looks yummy. I ran into a recipe a few years ago for chicken pizza. Flatten skinless, boneless chicken breasts and coat with Italian bread crumbs. Fry in a little bit of oil in a skillet until almost done. Put in the bottom of a 9 x 13 inch pan coated with cooking spray and top with pizza sauce (I use Classico 4 cheese). Sprinkle with a little Parmesan and Mozerella ( I like cheese so I put a LOt of Mozerella on mine) and bake in 350 degree oven for about 20 minutes or until the cheese just starts to form a crust on top. It’s quick, easy and delicious.

  3. i just love mushrooms – such an awesome idea! definitely going to try this!
    Jenn and Seth recently posted..Sriracha-Glazed Bacon and Apple Scallion Sliders with Coconut Cashew SpreadMy Profile

  4. How delicious!!! I’m saving this recipe for a meatless meal very soon!
    Susan recently posted..Creamy Asparagus Soup with Saffron CroutonsMy Profile

  5. This I guess is better than a real pizza, love those mushroom caps very creative
    Raymund recently posted..FrancesinhaMy Profile

  6. I think of white mushrooms basically as a flavor sponge – they soak up and absorb whatever flavor I’m using, adding only a tiny bit of their own. For real mushroom flavor I do as you do, and use other varieties. This is a great dish! Portobellos mushrooms have such great flavor. Great idea to use them for pizza “crust!” Good stuff – thanks.
    john@kitchenriffs recently posted..Buttercream Candy Easter EggsMy Profile

  7. I did a stuffed portabello the other night but it wasn’t near as good as this one! I can’t wait to try this. I love it that you’re calling it pizza. :)
    mjskit recently posted..Meyer Lemon Sherbet and an Assortment of Meyer Lemon RecipesMy Profile

    • Lol it’s pizza-esque. It’s actually funny how much it tastes like pizza thanks to the use of pizza sauce. You start loading it with pizza toppings and it’ll be dead on :P

  8. I totally get this FJ. BEST low carb meal ever and I am totally with you – meaty intensely flavored mushrooms are wonderful and do so much more for a meal.

    What a creativ and wonderful way to spruce up weeknight meals.

    chow! Devaki @ weavethousandflavors

  9. I love mushrooms and pizza! To boot these are super quick! I can’t wait to make them for the kids on a pizza night!
    Serena (serenabakessimplyfromscratch) recently posted..Beef Stroganoff Recipe From ScratchMy Profile

  10. I’m a mushroom fan who would eat mushrooms for snack, but my kids need a little more encouraging to eat mushrooms. This is PERFECT! Pizza stuffed mushrooms… I think this is a winner recipe for them!
    Nami | Just One Cookbook recently posted..Garlic Miso Chicken Bento ガーリック味噌チキン弁当My Profile

  11. Sooo yummy) I am a pizza addict)) I dream of the day when people will invent diet dough for pizza
    Julia Reed recently posted..ESL Student Café: Stories on Immigration for StudentsMy Profile

  12. Mushrooms pizza is most enjoyable food to me.This recipe will keep my mind.Great,,,,,,,,,
    Lund recently posted..Oh-so-cheesy pizzaMy Profile

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