Portobello Pizza

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* Exported from MasterCook II *

 

Portobello Pizza

 

Recipe By : Cooking from the Garden/Margaret Leibenstein

Serving Size : 2 Preparation Time :0:00

Categories : Italian Main Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 small head of garlic

1 tablespoon olive oil

2 tablespoons dry white wine

3/4 cup fresh Italian bufalo mozzarella -- diced small

2 small tomatoes, peeled, seeded -- chopped small

1/4 cup scallion, white only -- thinly sliced

1/8 cup fresh basil, snipped with scissors

salt and freshly ground pepper

butter to grease baking dish

2 large portobello mushrooms, stems removed

and caps brushed with damp paper towel

2 tablespoons coarsely grated fresh Parmesan cheese

 

Preheat oven to 450.

 

Slice the top off the garlic head, cutting through the tops of the

cloves. Place it in a small roasting pan or terra-cotta garlic

roaster and drizzle the oil over the top. Roaste for 30 minutes and

allow to cool.

 

Reduce oven heat to 400.

 

Squeeze each roasted cloves out of its peel into a small bowl and

mash. Combine with the wine to produce a moist paste. Set aside.

 

In a second bowl, combine the mozzarella, romatoes, scallion, basil,

and salt and pepper to taste. Set aside.

 

Butter a baking dish large enough to hold the mushroom caps. Place

the caps, gill side up, in the dish. Divide the garlic paste evenly

between them and spread over the exposed surface. Pile the mozzarella

mixture on top and sprinkle each cap with a tablespoon of grated

Parmesan.

 

Bake for about 10 minutes or until the cheeses have melted.

 

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NOTES : This hearty dish is a closer relative to a designer pizza

than to its very distant cousin the " stuffed mushroom. " It's a great

way to use a couple of freshly pulled scallions, and it's perfect

fare for a luncheon for two, served with good crusty bread.