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Smokehowze

Portobello Mushroom “Pizza” Caps

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Portobello Mushroom “Pizza” Caps

 

DSCF1185_zps1xgdemx8.jpg

 

This is a non-traditional approach to "pizza" I ran across on the web.  Basically this recipe idea: http://kristinerudolph.com/portobello-pizzas/.    It’s really not pizza per se, but it made a very tasty meal nonetheless.

 

A large Portobello mushroom cap is de-stemmed and scraped clean of the gills using a spoon.  A layer of bulk sausage is pressed into the cap.  I used my homemade kick-butt Hot-N-Spicy bulk pork sausage for some zing.  The cap and sausage is baked at 350 on a rack until the sausage reaches 145 degrees. Like for 20-30 minutes. This now forms the “pizza” base.

 

When the sausage was at 145-150 we removed from the oven and added a light layer of homemade pizza sauce atop the sausage, some mozzarella and cheddar cheese, and onion and bell pepper toppings.  We had sauteed the stems and gills and added that as a final “sprinkle” topping.

 

The full “pizza” is then baked until the cheese is melted and browned and the whole is well heated throughout and the sausage finishes it cooking.  For maybe 15 minutes.

 

Is the result like a real pizza?  No.  Is the result very good and tasty?  Yes.  Is it worth cooking?  Definitely.  Would we do it again?  You bet!

 

BTW.. just one of the caps (at least the way we fixed them)  is pretty filling if you have any sides.  One and a half and you will be well satiated.

 

Next time this will be cooked on one of the Joe's to add that wood fired element.

 

This is Gonna Be Good

3-This%20is%20Gonna%20Taste%20Good_zpsak

 

 

Stuffed and After the Second Baking

2-Baking%20the%20Pizza%20Caps_zps6ra3kfx

 

 

Let’s Eat  

 

(Note: The sides shown in the photo below were a cauliflower "tater tot'' attempt.  While the mushroom "pizza" was great, the non-potato tater tots were not.  Sometimes substitute approaches just don't make it out the starting gate.  LoL) 

1-Pizza%20Cap%20is%20Served_zpsw6l3fmzc.

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The Portabello caps look delicious.  I've never tried cauliflower as tater tots, but we do it as "mashed potatoes" all the time - if you didn't tell somebody what it was, a lot of people would never realize they weren't potatoes!

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The Portabello caps look delicious.  I've never tried cauliflower as tater tots, but we do it as "mashed potatoes" all the time - if you didn't tell somebody what it was, a lot of people would never realize they weren't potatoes!

We also like cauliflower as mashed potatoe substitute. As tater tots it was a fail.

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