Ingredients
4 fresh portobello mushrooms 3-5 inch, es wide
3 canned chipotie chilies in adobo sa, uce
3 tbsp oyster sauce
1/3 cup vegetable oil
1 large red onion, sliced
3 poblano chilies or green bell peppe, rs, sliced
1 salt
4 oz mexican chihuahua or other good mel, ting cheese
Directions
Note: look for canned chipotle chilies and oyster sauce in the ethnic
section of your supermarket. Preheat oven to 400 degrees. Cut stems
off portobellos and use for another purpose, such as duxelles. Clean
caps with a wet cloth. Bake mushrooms about 3 minutes ~ longer if
you are going to eat them with a fork. Meanwhile puree chipotles and
oyster sauce in a blender until smooth; add a little water if
necessary. Set aside. Heat oil over medium heat in a large saute pan.
Saute onions and poblanos until mixture begins to wilt, then add salt
to taste. Mixture should be somewhat moist rather than dry because
onion and chilies can dry out in oven. Continue to saute 3 minutes,
then remove from heat and cool. Place portobellos with gill side up
in front of you. Brush top with chipotle-oyster sauce mixture. Top
with onion mixture. Place mushrooms on baking sheet and bake 5
minutes. Remove and spread cheese over tops. Return mushrooms to oven
and bake another minute or until all cheese is melted. Serve
immediately.
Nutritional info per serving: 301 cal; 9g pro, 7g carb, 27g fat
(79%), 1.5g fiber, 25mg chol, 1228mg sod
Source: A Cook's Book of Mushrooms Miami Herald, 9/28/95 format:
8/15/96, Lisa Crawford
Servings: 4 servings
Potobello Pizzas Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pizza
The History of Recipes
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Later on, in The time of the romans 25BC a man called Apicius compiled some scripts detailing recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, a style of dining still practiced today. Additionally, he recounts how the cooks of his times were skilled in the use of a wide range of herbs, including many that are still in use today for example thyme, fennel and dill. In the fifteenth century, knights returning from the crusades brought us many new spices and herbs from the holy land, including spices such as coriander, parsley, and basil. The introduction of these new culinary ideas caused an eruption in books on cooking, most of which are now in private collections. By the arrival of the 1900s, cooking publications are increasing in popularity mostly due to better eduction, increased leisure time and being a little richer. |
We hope you enjoy this Potobello Pizzas recipe.
