With this versatile recipe, you can make a portobello mushroom into a masterpiece as many ways as your mind can imagine. Plus, this simple meal is done in minutes. The mushroom on the right is covered with a savory pesto sauce while the mushroom on the left is covered with a spicy layer of chimichurri sauce. For a more pizza-like mushroom, blanket it with pizza sauce. To make this recipe easy, I used store-bought all-natural pesto and chimichurri that were also wheat free.
If you aren’t counting carbs or avoiding wheat, place the mushroom on a thick slice of artisan bread. An olive loaf would be a great match to make this into a portobello steak melt sandwich. When I feel like eating meat, I top my portobello with a few heaping spoonfuls of tuna salad mixed with dill, celery seed, parsley, garlic salt and Vegenaise.
(makes 1 mushroom)
1 intact portobello mushroom
1 tbsp. pesto sauce or chimichurri sauce
1/4 red bell pepper sliced into thin strips
1 slice Swiss cheese
1 tsp. coconut oil
1. Preheat oven to 375 degrees.
2. Gently remove the stem from the mushroom. If you want, you could give the stems a few spins in the food processor and add the chopped mushroom to the pesto or chimichurri sauce. I usually discard the stems.
3. On a foil or parchment covered baking sheet, place the portobello mushroom and red bell pepper strips. Lightly brush the surfaces of the mushroom and pepper strips with coconut oil.
4. Roast the mushroom and red bell pepper strips in the oven for about 8-10 minutes.
5. Remove the baking sheet from the oven. Cover the mushroom with the sauce you have chosen (pesto or chimichurri) and a slice of Swiss cheese. Return the baking sheet to the oven for 2 minutes, until the cheese is melted.
6. Arrange the pepper strips over the top of the mushroom. You could also add grilled onions, artichoke hearts or any number of ingredients as a topping for your mushroom.
7. Enjoy this satisfying meatless creation.