Potobello pizzas

Potobello Pizzas Recipe from Mexico with Mushrooms and Cheese

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Portobello pizzas are a delicious and savory twist on traditional pizza, using portobello mushrooms as the base instead of dough. This recipe is perfect for those looking for a low-carb or gluten-free alternative to traditional pizza.

History

Portobello pizzas have become popular in recent years as a healthier alternative to traditional pizza. The use of portobello mushrooms as the base provides a meaty texture and rich flavor that pairs perfectly with the toppings.

Ingredients

4 fresh portobello mushrooms (3-5 inches wide)
3 canned chipotle chilies in adobo sauce
3 tbsp oyster sauce
0.33 cup vegetable oil
1 large red onion, sliced
3 poblano chilies or green bell peppers, sliced
salt
4 oz (113 g) Mexican chihuahua or other good melting cheese

How to prepare

Note: Look for canned chipotle chilies and oyster sauce in the ethnic section of your supermarket.
Preheat the oven to 400°F.
Cut the stems off the portobellos and save them for another use, such as duxelles.
Clean the mushroom caps with a wet cloth.
Bake the mushrooms for about 3 minutes, or longer if you prefer them to be fork-tender.
Meanwhile, puree the chipotles and oyster sauce in a blender until smooth. Add a little water if necessary. Set aside.
Heat oil over medium heat in a large sauté pan.
Sauté the onions and poblanos until the mixture begins to wilt, then add salt to taste.
The mixture should be somewhat moist rather than dry, as onions and chilies can dry out in the oven.
Continue to sauté for 3 minutes, then remove from heat and let it cool.
Place the portobellos with the gill side up in front of you.
Brush the top of the mushrooms with the chipotle-oyster sauce mixture.
Top with the onion mixture.
Place the mushrooms on a baking sheet and bake for 5 minutes.
Remove from the oven and spread cheese over the tops.
Return the mushrooms to the oven and bake for another minute, or until all the cheese is melted.
Serve immediately.
Nutritional information per serving: 301 calories; 9 g protein, 7 g carbohydrates, 27 g fat (79%), 1.5 g fiber, 25 mg cholesterol, 1228 mg sodium.

Variations

Add cooked chicken or sausage for a meatier option.
Top with fresh herbs or arugula for a burst of freshness.
Use different cheeses, such as mozzarella or feta, for a different flavor profile.

Cooking Tips & Tricks

Be sure to clean the mushroom caps thoroughly with a wet cloth to remove any dirt or debris.

- Pre-baking the mushrooms for a few minutes before adding toppings helps to ensure they are cooked through and tender.

- Sautéing the onions and peppers until they are slightly wilted adds depth of flavor to the dish.

- Use a good melting cheese, such as Mexican chihuahua, for the perfect gooey topping.

Serving Suggestions

Serve the portobello pizzas with a side salad or roasted vegetables for a complete meal.

Cooking Techniques

Pre-baking the mushrooms before adding toppings ensures they are cooked through and tender.

- Sautéing the onions and peppers adds depth of flavor to the dish.

- Melting the cheese on top of the mushrooms in the oven creates a gooey and delicious topping.

Ingredient Substitutions

Use any type of melting cheese in place of Mexican chihuahua.

- Substitute other vegetables, such as zucchini or tomatoes, for the peppers.

Make Ahead Tips

The mushroom caps can be pre-baked and the onion mixture can be sautéed ahead of time to save time on the day of serving.

Presentation Ideas

Serve the portobello pizzas on a platter with a sprinkle of fresh herbs or a drizzle of balsamic glaze for an elegant presentation.

Pairing Recommendations

Pair the portobello pizzas with a light and crisp white wine, such as a Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftover portobello pizzas in an airtight container in the refrigerator. Reheat in the oven at 350°F until warmed through.

Nutrition Information

Calories per serving

Each serving of portobello pizzas contains 301 calories.

Carbohydrates

Each serving of portobello pizzas contains 7 grams of carbohydrates.

Fats

Each serving of portobello pizzas contains 27 grams of fat, making it a rich and satisfying dish.

Proteins

Each serving of portobello pizzas contains 9 grams of protein, making it a filling and satisfying meal.

Vitamins and minerals

Portobello mushrooms are a good source of vitamins and minerals, including potassium, phosphorus, and selenium.

Alergens

This recipe contains dairy from the cheese, and may contain allergens such as soy from the oyster sauce. Be sure to check labels for allergen information.

Summary

Portobello pizzas are a rich and satisfying dish, with a good balance of carbohydrates, fats, and proteins. They are a great option for those looking for a low-carb or gluten-free alternative to traditional pizza.

Summary

Portobello pizzas are a delicious and satisfying alternative to traditional pizza, using portobello mushrooms as the base. With a rich and savory flavor, these pizzas are sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Portobello pizzas. It was a chilly evening in the fall, and I was visiting my dear friend Margaret. She had invited me over for dinner, promising to cook up something special. As I walked into her cozy kitchen, the aroma of garlic and tomatoes wafted through the air, making my stomach grumble in anticipation.

Margaret greeted me with a warm hug and a mischievous twinkle in her eye. "Tonight, we're making something a little different," she said, pulling out a large platter of Portobello mushrooms from the fridge. I had never seen anything like it before - these mushrooms were large, meaty, and begging to be stuffed with delicious toppings.

As Margaret began to walk me through the recipe, I listened intently, eager to learn something new. She explained that the Portobello mushrooms would serve as the base for our mini pizzas, replacing the traditional dough with a healthier alternative. We would stuff them with a savory mixture of tomato sauce, cheese, and assorted toppings, creating a dish that was both indulgent and nutritious.

As we worked together in the kitchen, chopping vegetables, grating cheese, and assembling our pizzas, I couldn't help but marvel at Margaret's culinary skills. She moved with grace and confidence, her years of experience evident in every precise movement. I watched and learned, soaking in every detail of the recipe as if it were a sacred secret passed down through generations.

Finally, after a few minutes in the oven, our Portobello pizzas were ready. The cheese bubbled and melted, the mushrooms releasing their earthy aroma into the air. Margaret plated them up and we sat down at the table, eager to dig in.

The first bite was pure bliss. The mushrooms were tender and meaty, the toppings bursting with flavor. The combination of tomatoes, cheese, and herbs was a symphony of taste, each ingredient complementing the others perfectly. I savored each bite, reveling in the joy of good food shared with a dear friend.

As we finished our meal, Margaret shared with me the history of the recipe. She had learned it from an Italian friend who had grown up making Portobello pizzas with her family. It was a tradition passed down through the generations, a way of celebrating the bounty of the earth in a simple and delicious way.

Inspired by Margaret's story, I knew that I had to make this recipe a part of my own culinary repertoire. I asked her for a copy of the recipe, scribbling down every detail on a scrap of paper. From that day on, Portobello pizzas became a regular feature on my dinner table, a reminder of the magic of good food and good friends.

Over the years, I have shared this recipe with countless friends and family members, each time passing on the story of how I learned to make it. It has become a beloved tradition in my own household, a dish that never fails to bring a smile to the faces of those who gather around the table.

As I sit here, reminiscing about that fateful evening in Margaret's kitchen, I am filled with gratitude for the gift of this recipe. It is more than just a dish - it is a symbol of friendship, tradition, and the joy of sharing a meal with loved ones. And for that, I will always be thankful.