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Eggtoberfest Portobello Pizza Recipe

GrillMeisterGrillMeister Posts: 1,611
edited 12:42AM in EggHead Forum
portopizza.jpg
<p />GrillMeister’s Eggtoberfest Portobello Pizzas[p]Fresh Portobello Mushrooms
Minced Garlic
Basil Pesto in Olive Oil
Cilantro (I used Cilantro in a tube from Kroger)
Fresh Spinach Leaves
Pepperoni
Shredded Mozerella Cheese[p]Cut out the stem on the mushroom.
Fill the stem area with minced garlic.
Spread a thin layer of the cilantro on the mushroom. If you cannot find Cilantro in a tube, I would finely chop some fresh cilantro and sprinkle a bit on it after you spread the pesto.
Stir the Basil Pesto (the oil will separate from the pesto in the jar) and spread a good layer on the mushroom.
Next add a layer of fresh spinach leaves followed by a layer of pepperoni.
Top it off with shredded mozzarella cheese.[p]Gets a clean fire going in the egg. Cook the mushrooms direct on a grid extender for 15 to 20 minutes at 325 degrees. Use a big spatula to remove the mushroom and let cool for a minute before slicing into quarters and serving.

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