Grilled Portobello Pizzas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 cup tomato-basil pasta sauce |
1 garlic clove, minced |
1 tablespoon worcestershire sauce |
1/2 cup chopped fresh basil, divided |
8 large portobello mushroom caps |
1 (8-ounce) bottle italian dressing |
1 cup (4 ounces) shredded italian cheese blend |
Directions:
1. Stir together first 3 ingredients and 1/4 cup basil. Set aside.
2. Combine mushroom caps and Italian dressing in a heavy-duty zip-top plastic bag, turning to coat. Let stand 2 to 3 minutes. Remove mushrooms from marinade, discarding marinade.
3. Coat food rack with vegetable cooking spray; place on grill over medium-high heat (350° to 400°).
4. Place mushroom caps, stem side up, on rack, and grill, covered with grill lid, 3 to 4 minutes on each side. Turn caps, stem side up, and spoon sauce mixture evenly into each.
5. Grill, covered, 2 more minutes or until thoroughly heated. Sprinkle evenly with shredded cheese and remaining 1/4 cup chopped basil; serve immediately.
6. Note: For testing purposes only, we used Classico Tomato-Basil Pasta Sauce.
7. Grilled Portobello Pizza Burgers: Serve Grilled Portobello Pizzas on warm, toasted hamburger buns with desired toppings.
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