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)
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)
