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Nutrition Facts
Serving Size 1 (571g) Recipe makes 1 servings
Calories 494
Calories from Fat 381		(77%)
Amount Per Serving		%DV
	Total Fat 42.4g	65%
	Saturated Fat 13.4g	66%
	Monounsaturated Fat 23.9g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.0g
Cholesterol 38mg		12%
Sodium 499mg		20%
Potassium 785mg		22%
Total Carbohydrate 14.1g		4%
	Dietary Fiber 3.3g	13%
	Sugars 4.3g
Protein 17.9g		35%
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BBQ Portabella

Recipe #2815 | 10 min | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: vval
Aug 30, 1999

I make BBQ's portabella pizza's for my vegetarian daughter.

SERVES 1 (change servings and units)

Ingredients

1 large portabella mushroom cap
2 tablespoons olive oil (more or less)
1/4 cup green pepper, sliced
1/4 cup red pepper, sliced
1/4 cup yellow pepper, sliced
1/4 cup orange pepper, sliced
fresh onion ring (if you like onions)
italian seasoning
2 slices provolone cheese or mozzarella cheese

Directions

1
Clean off the portabella cap, and cut stem close to cap, chop stem.
2
Gently heat the olive oil in a saute pan, then add the peppers, onion, and stem ( I've added cubed tofu at this stage too) Saute all together until just tender Set the peppers, etc. aside for a moment and use a pastry brush dipped in the flavored olive oil in the bottom of the pan to oil the portabella cap ( both sides) Then, with the top side of the cap down, put all the peppers, etc. on the underside (up), transfer to the grill and cook for about 3-4 minutes.
3
Put the cheese onto of the peppers, and grill until melted.
4
Really good, I even like this, and I'm a confirmed carnivore! Vickie.

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Featured Reviews for This Recipe

From: DeeDee

On Oct 6, 2008

I've made this a couple of times and my DH and I love them. Some portobellos can be so thick they don't get cooked all the way through, so I found that if I grill them first (about 2-3 minutes a side) before stuffing them, they are cooked better. I add fresh chopped hot peppers from our garden to spice things up because that's what we like. We eat 2 each as a main meal with a salad and we're completely satisfied. I added fresh garlic but only after the mix is sauted. The flavour of garlic comes through much stronger when it's not cooked. We LOVE garlic! I also added salt & pepper. This is a real nice and easy meal.

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From: Miss Annie

On Jun 10, 2008

This is a lovely way to prepare those wonderful mushrooms. A perfect substitution for those pizza cravings. I use a melon baller to scrape out the gills from the mushrooms. That is a neat and quick way to get rid of them, as they aren't too pretty cooked. I made this dish as you directed, but I did add one seeded, deveined jalapeno with the other peppers. It wasn't that noticible. Maybe next time I will add some pepper flakes instead of the jalapeno. I will definately keep this on my list of zaar "best finds". Thanks for sharing.

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From: Rhiannon&Matt.gauci

On Dec 16, 2006

We make these too! Great to make on summer nights at backyard BBQ's, garlic bread on the side, a nice cold beverage...what more could you want?

2 people found this review helpful

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From: Theresa P

On Sep 20, 2004

This is a GREAT way to satisfy the pizza craving without all the carbs but , PLEASE do yourself a favor . Take a spoon and scrape out all the gills on the under side of the mushroom . This will help get rid of all that inky black juice that comes from cooking these mushrooms . I added a spoonful of pizza sauce to the top , then put on the vegs. , then broiled them until the cheese was melted . DELICIOUS !!!! I bet you could even try adding a little sausage or pepperoni to these little yummies !!! I will be using this a lot !!!!

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