Wednesday, November 25, 2009
Grilled Portobello Mushrooms with Pepperoni and Cheese
This reminds me of pizza.
A pepperoni and cheese pizza.
Minus the wonderfully chewy and fluffy or crunchy pizza base...
Minus the tomatoey sauce...
with too much cheese...
and not enough pepperonis...
OK it's not a pizza.
But still, they're cheesy, herby, tasty, wonderful, and super sinful. Plus, to make these, I didn't have to struggle with yeast and flour, knead, or fling any pizza dough in the air (as if I could ever do that?)...and risk a major failure.
This dish is a no-failure dish.
Maybe except if you consumed all the cheese and pepperonis even before grilling.
- 4 large portobello mushrooms (I got the ones with around 9 cm diameter, they were on sale!), remove stem, clean with paper towel
- mozzarella and parmesan cheese, shredded
- italian mix herbs (thyme, sage, oregano, rosemary)
Preheat oven to 250C, lightly butter a baking sheet (I lined mine with foil for easy cleaning), place mushrooms on baking sheet, add a bit of butter on each, pile shredded cheeses (generously), sprinkle with herbs, arrange pepperonis on top (I placed two pieces on each, you can always add more). Grill until golden brown.
One word = Yum!