BBQ Portabella

BBQ Portabella

  • Prep Time: 0 mins
  • Total Time: 10 mins
  • Servings: 1

    • About This Recipe

    “I make BBQ’s portabella pizza’s for my vegetarian daughter.”

    Ingredients

  • 1largeportabella mushroom cap
  • 2tablespoonsolive oil( more or less)
  • 1/4 cupgreen pepper, sliced
  • 1/4 cupred pepper, sliced
  • 1/4 cupyellow pepper, sliced
  • 1/4 cuporange pepper, sliced
  • fresh onion ring( if you like onions)
  • italian seasoning
  • 2slices provolone cheese or 2slicesmozzarella cheese

    • Directions

  • Clean off the portabella cap, and cut stem close to cap, chop stem.
  • Gently heat the olive oil in a saute pan, then add the peppers, onion, and stem ( I’ve added cubed tofu at this stage too) Saute all together until just tender Set the peppers, etc. aside for a moment and use a pastry brush dipped in the flavored olive oil in the bottom of the pan to oil the portabella cap ( both sides) Then, with the top side of the cap down, put all the peppers, etc. on the underside (up), transfer to the grill and cook for about 3-4 minutes.
  • Put the cheese onto of the peppers, and grill until melted.
  • Really good, I even like this, and I’m a confirmed carnivore! Vickie.

    • Reviews

  • “I’ve made this a couple of times and my DH and I love them. Some portobellos can be so thick they don’t get cooked all the way through,so I found that if I grill them first (about 2-3 minutes a side) before stuffing them, they are cooked better. I add fresh chopped hot peppers from our garden to spice things up because that’s what we like.We eat 2 each as a main meal with a salad and we’re completely satisfied.I added fresh garlic but only after the mix is sauted.The flavour of garlic comes through much stronger when it’s not cooked.We LOVE garlic!I also added salt & pepper.This is a real nice and easy meal.”

  • “This is a lovely way to prepare those wonderful mushrooms.A perfect substitution for those pizza cravings.I use a melon baller to scrape out the gills from the mushrooms.That is a neat and quick way to get rid of them, as they aren’t too pretty cooked.I made this dish as you directed, but I did add one seeded, deveined jalapeno with the other peppers.It wasn’t that noticible.Maybe next time I will add some pepper flakes instead of the jalapeno.I will definately keep this on my list of zaar “best finds”.Thanks for sharing.”

  • “We make these too!Great to make on summer nights at backyard BBQ’s, garlic bread on the side, a nice cold beverage…what more could you want? ;)”

  • “Dh, the family mushroom lover, says five stars.He liked the filling and wants to experiment with others.I did add some garlic to the bell peppers as well as salt and pepper.Very attractive presentation and easy to pull off.”

  • “These are great!I used mozzarella cheese and as I didnt have an orange pepper just left it out.Will make again. Yum!”

  • “This is a GREAT way to satisfy the pizza craving without all the carbs but , PLEASE do yourself a favor .Take a spoon and scrape out all the gills on the under side of the mushroom . This will help get rid of all that inky black juice that comes from cooking these mushrooms . I added a spoonful of pizza sauce to the top , then put on the vegs. , then broiled them until the cheese was melted . DELICIOUS !!!! I bet you could even try adding a little sausage or pepperoni to these little yummies !!! I will be using this a lot !!!! “

  • “What a great starter for my Canada Day meal. I took the liberty of adding 2 cloves of garlic, minced and a couple of dropsof hot sauce. Wonderful Thanks vval — posted Jul 2, 2002Added comments made this again and it is worth doing again & again thanksv val”

  • “I used pepper jack cheese.It was nummy!”

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