Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Eggtoberfest Portobello Pizza Recipe

GrillMeisterGrillMeister Posts: 1,611
edited 2:35PM in EggHead Forum
<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
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.

Sign In or Register to comment.
Click here for Forum Use Guidelines.