Regular readers of this blog already know I love mushrooms. I keep hearing how meaty portobellos are and that when you eat them you don’t miss the fact that you haven’t had any meat, so I decided to try them out and see if it was true. Last night I got a late start making dinner and wanted something that was quick and easy so I devised a portobello pizza.
1 large portobello mushroom cap
1/4 red pepper
2 thin asparagus stalks
Remove the stem and gills from the mushroom cap and rinse the mushroom. Grill, sauté or broil the red pepper until it begins to get soft. Then cut in one inch pieces . Cut up the asparagus into 1 1/2 inch pieces. Then arrange both the pepper and asparagus pieces on the inside of the mushroom cap. Top with several spoonfuls of spaghetti sauce, sprinkle on a few pine nuts and top with grated parmesan cheese.
Place the stuffed mushroom cap on the middle rack of a 350 degree oven and bake for approximately 10 minutes. Then broil for an additional 5 minutes or until the cheese is melted and slightly brown.