My passion for mushrooms is such that it might suggest a kinship to Hobbits (I’ll forgo mentioning the hairy toes connection…)
Suffice it to say, I love mushrooms.
When immature and white, this mushroom may be known as common mushroom, button mushroom, white mushroom, cultivated mushroom, table mushroom, and champignon mushroom.
When immature and brown—this mushroom may be known variously as Swiss brown mushroom, Roman brown mushroom, Italian brown, Italian mushroom, cremini or crimini mushroom, brown cap mushroom, or chestnut mushroom.
When mature, the same mushroom is known as Portobello mushroom.
Portobellos are fat-free and very low in calories. They’re also a rich source of selenium, copper and niacin.
Store portobello mushrooms in the refrigerator and use them within 7 to 10 days. Clean them with a damp cloth or paper towel. Don’t rinse them because they’ll absorb too much water.
Our BBQ team, Burnin’ Love BBQ, often smokes and grills Portobello mushroom as a delicious substitute for non meat-eaters. The rich, beefy texture and flavor make it an ideal brisket substitute.
Here is one of my all-time favorite Portobello recipes that’s both tasty and healthy!
Portobello Mushroom “Pizzas”
4 whole portobello mushroom caps (each about 5″ wide)
1/2 cup organic tomato paste
6-7 oz (1/2 can) fire-roasted diced tomatoes (optional)
1/2 small yellow onion, diced
2 tsp. minced garlic
2 tsp. olive oil
salt & pepper, to taste
1/2 tsp. Italian seasonings
1/2 cup Jennie O Italian Seasoned Ground Turkey
1/4 cup shredded fat free “Italian Blend” or low fat mozzarella cheese
2 tbsp. sliced black olives
1 Tbsp chopped fresh basil
Cook ground pork in a non-stick pan, chopping and stirring frequently. Once lightly browned, remove from heat, cover and set aside. As the pork is pre-seasoned, no additional seasoning is required.
Preheat over 350 degrees F
Wipe mushrooms clean of any dirt. Remove stems, chop stems and set aside.
Lightly oil a baking sheet with 1/2 of the oil, and sprinkle with salt and pepper (this seasons the bottoms of the pizzas). Place mushrooms on the baking sheet, open side up.
Heat 1/2 of the oil in a small skillet over medium heat, and cook diced onions until softened, add garlic, chopped mushroom stems, and Italian seasonings.
Cook another 5 minutes (do not let the garlic brown) then add the tomatoes and tomato paste. Bring to a very low simmer and let cook 15-20 minutes. You may need to add a little hot water, but the moisture from the veggies should be enough to thin your “pizza sauce.”
You can, of course, skip these steps and ingredients and just get a healthy pasta/pizza sauce…I just haven’t found one that tastes good.
Spoon sauce evenly over each cap and top with olive slices. Sprinkle on ground turkey, and cheese.
Bake 8 to 10 minutes or until cheese is melted. Top with fresh basil.
A recipe worthy of The Shire!
PS – This lean Italian seasoned ground turkey is my new favorite ingredient! For pizzas, soft-tacos, pasta sauce, even omelets…any recipe that calls for ground beef.
I’m typically not a fan of pre-seasoned foods, but Jenny O really nailed it with this. A big cut in calories and fat, but with TONS of flavor! So delicious!