Try this Portobello Mushroom Pizzas recipe, or contribute your own.
Suggest a better descriptionHeat an oiled, well seasoned, ridged grill pan over moderately high heat until hot but not smoking and grill onion slices, turning, until golden, about 2 minutes each side. Transfer onions to a plate and season with salt and pepper. Preheat oven to 350 degrees. Have ready in 3 separate shallow bowls, seasoned flour, egg, and cornmeal. Dredge mushrooms in flour, shaking off excess, and coat with egg, letting excess drip off. Dredge mushrooms in cornmeal, shaking off excess. In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and saute mushrooms, turning, until golden, about 2 minutes each side. Transfer mushrooms as cooked to a baking sheet, stem sides up. Assemble "pizzas": Spread about 1/4 cup spaghetti sauce on each mushroom and divide Fontina, and onion among mushrooms. Sprinkle Pecorino Romano on top of "pizzas" and bake in middle of oven 7 to 8 minutes, or until cheeses are melted. Spread about 3 tablespoons warm sauce on each 2 plates and top with a "pizza". Garnish "pizzas" with additional Pecorino and serve. Yield: 2 servings Recipe by: COOKING LIVE SHOW #CL9166
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Serving Size: 1 Serving (645g) | ||
Recipe Makes: 1 | ||
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Calories: 853 | ||
Calories from Fat: 232 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.8g | 34 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 215.4mg | 66 % | |
Sodium 881.2mg | 30 % | |
Potassium 1804mg | 47 % | |
Total Carbohydrate 132.3g | 39 % | |
Dietary Fiber 13.4g | 54 % | |
Sugars, other 118.9g | ||
Protein 24.1g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 853
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