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Grilled Portabella – Pesto Mini Pizzas Dish

Olive Oil
Olive Oil
PP say Yes Phase 2 Recipe Phase 3 Recipe

PHASES: 2-3

SERVES: 2

TOTAL TIME: 30 minutes prep (5 mins if using store bought pesto), cook time 20 minutes

Ingredients

Basil Pesto *you find premade pesto from Liguria Italy at Costco, Kirkland brand pesto, ignore next 4 marked with a star*

1 cup packed fresh basil leaves*

1/4 cup extra-virgin olive oil*

1/4 cup pine nuts or walnuts*

2 1-inch cubes Parmigiano-Reggiano

2 large portabella mushrooms, stems removed (save stems for raw mushroom soup recipe *freeze*)

Extra virgin coconut oil or olive oil

2 slices Italian prosciutto

1 ball buffalo mozzarella, cut 1/4 to 1/2 inch thick slices

Sea salt, preferably iodized, to taste

Cracked black pepper, to taste

If you have store bought pesto, ignore steps involving pesto!
Make the Pesto

In a mini food processor, pulse the basil, olive oil, pine nuts and cheese until blended.

Make the Pizzas

Set one burner of a gas grill to high or place a grill pan on the stove with burner set to medium high heat with the exhaust fan on.

Rub the cap side of the mushrooms with oil, place on the grill or grill pan, cap side up and grill for about 5 minutes, until the caps begin to brown slightly. Flip over and grill, gill side up, for another 5 minutes. Remove the mushrooms from the grill or burner. Leave the heat on.

Spoon 3 tablespoons of pesto onto the gill side of one mushroom, add 1 slice prosciutto, arranging it to fit neatly in the gill cup, and then top with half the mozzarella slices. Repeat with the other mushroom.

If cooking on the grill, return the mushrooms to the grill, close the hood and grill until the cheese begins to melt, about 5 minutes. If cooking indoors, return the grill pan to the stove top for about 5 minutes; alternatively, cover the grill pan with a glass casserole cover to “steam” for 5 minutes.

To Serve

Season to taste with salt and pepper.

Vegetarian Version

Omit the prosciutto.

Vegan Version

In making the pesto,substitute1 tablespoon nutritional yeast for the Parmigiano-Reggiano. In making the pizzas, replace the mozzarella with Kite Hill Ricotta cheese. Top the grilled mushrooms with this pesto, then spoon scoops of the ricotta over pesto and follow final grilling directions above.

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