Spicy Grilled Portabello Pizzas
July 20, 2014
Categories: Dinner, Lunch, Main Dish, Pizza, Vegetables, Mushrooms, Italian, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, One-Pot Meal, Quick Meals, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Picnic, Potluck, Regional Holiday, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Grilling (Outdoor), Spicy, Spring more
"This is a quick and easy recipe we enjoy quite often during grilling season. Make sure your rub the dried oregano between your fingers to release the flavours."
- Serving Size: 1 (73.9 g)
- Calories 115.7
- Total Fat - 8.4 g
- Saturated Fat - 3.3 g
- Cholesterol - 20 mg
- Sodium - 564.7 mg
- Total Carbohydrate - 2.9 g
- Dietary Fiber - 1 g
- Sugars - 1.3 g
- Protein - 7.4 g
- Calcium - 86.1 mg
- Iron - 0.5 mg
- Vitamin C - 4 mg
- Thiamin - 0.2 mg
Remove the stem and scrape the gills from the mushrooms with a spoon; wipe off any dirt with a dry paper towel and set these on a work surface, hollowed side up.
Mix the oregano with the pizza sauce and rub 1 tablespoon of pizza sauce inside each mushroom with the back of a spoon.
Place the pepperoni or salami on top of the sauce.
Add the cheese and top with the jalapeno peppers and crumbled bacon.
Preheat the grill to medium-high heat.
Place the mushrooms on top of the grill, reduce heat to low, cover and grill for 5 to 7 minutes, until cheese is completely melted and ingredients are heated through.
Remove from grill; allow to sit for a couple of minutes before serving.
Tips & Variations
No special items needed.