Something for the grill/Portobello Pizza

[pacanis]

I make these on the grill once in a while and if you like portobello mushrooms, you'll like these. You can stuff them with anything, but since a traditional pizza to me is red sauce, cheese and meat, that's usually what I stick with in one form or another. I've even diced the stem and added that to the toppings, just to use it up. This one looks to have some crumbled sausage (that was pre-cooked) feta and parm.
I dice some garlic and toss in a glass with some EVOO until I'm ready to grill, then brush the oil on the outside of the mushroom, dust with a little salt, and brush the rest of the oil and garlic on the inside before adding the sauce and toppings. Grilled indirect so the oil doesn't flare up on a moderately hot grill with the lid down.

Portobello Pizza (alongside some Mexican Bruschetta)

[FrankZ]

I am not sure why I don't just go to your house for dinner... I may have to see what I can do to change that.

Looks good...

[Andy M.]

Pacanis, looks really good. This goes on the menu for the weekend.

[pacanis]

Originally Posted by FrankZ

I am not sure why I don't just go to your house for dinner... I may have to see what I can do to change that.

Looks good...

Bring some goose liver paté with you, Frank. I'll buy the crackers

Thanks guys.

[Zhizara]

I bet it would be good as a white pizza with ricotta, mozzarella and Parmesan cheeses. Also, it would be easy to bake in an oven and add the cheeses last.

Thanks for the inspiration, Pac. I love portabellas. It's kind of expensive, but it's more like a steak for me. Always good, always filling.

[pacanis]

Oh yeah, made up like a white pizza would be tasty. Some tomatoes, spinach... mmmm

[FrankZ]

I suspect there isn't much you could do wrong as far as toppings go...

And I wish I still had some goose liver pate... but fall is coming... who knows.. maybe I will get another pound of the livers (ok.. maybe more.. yum).