Tuesday, January 21, 2014

Recipe ReDux Post # 19 Portobello Pizzas With Brussels Sprouts, Turkey Bacon and Parmesan




“Pizza Party!” is the January 2014 Recipe ReDux theme and I was thrilled.!! I have been wanting to create another Portobello pizza recipe for awhile now.  I had success with mu Portobello Pizzas with sausage and the Mexican inspired ones as well. This time I thought I’d try adding Brussels and turkey bacon to the mix since I love their combo.  The result was delicious, not to mention gluten free and chock full of veggies! The parmesan tops it off just right and even my daughter loved them!  Give em’ a go and check out the rest of the awesome pizza recipes from the talented Recipe ReDux group.
Ingredients:

4 extra large portobello mushrooms (about 4-5 inches in diameter), stems removed
2 cups of washed, stems trimmed and quartered Brussels sprouts, 
1/2 cup finely chopped onion
1/2 cup chopped turkey bacon, preferably nitrate-free (*use a gluten-free brand such as Trader Joes or Jennie-O if you are on a gluten free diet), about 2-3 slices
1 tablespoon olive oil
½ cup shredded parmesan cheese
salt, pepper and garlic powder (optional)
Directions:

Preheat oven to 375 degrees. Rinse the mushrooms well, cut out the stems (without creating a hole in the bottom) pat dry and place on a baking sheet coated with cooking spray, stem side up. And bake for about 15 minutes. Meanwhile, cook the Brussels sprouts until almost done- they can be cooked by either boiling them in a pot of water, steaming in a pyrex dish in an half inch of water for about 3-5 minutes. (I actually got some from Trader Joes that I could stem in the bag.) Meanwhile, coat a medium sized pan with 1 tablespoon olive oil. Add the onion and turkey bacon and sauté until lightly brown, about 3-4 minutes. Throw in the cooked Brussels sprout halves and continue to sauté until the Brussels sprouts are lightly browned and tender, about 3 minutes. Remove the mushrooms from the oven and drain/blot any excess moisture. Top with the Brussels sprouts mixture, dividing it between the four. Place the filled mushrooms back in the oven and bake for 10 -12 minutes. Sprinkle each with 2 tablespoons cheese and bake for another 2-3 minutes, until cheese is slightly melted. Add a dash of salt, pepper and garlic powder if you like and serve!

Makes 4 servings

Serving size 1 pizza Calories 150 Protein 11 g Carb 10 g Fiber 3 g Sugars 4 g Fat 9 g Saturated fat 3 g Sodium 350  mg

5 comments:

Sarah | Curious Cuisiniere January 21, 2014 at 7:20 AM  

What a fantastic way to load up a portobello! Happy Redux day!

Bridge January 21, 2014 at 7:53 AM  

These are really cute and look delicious

Deanna - Teaspoon of Spice January 21, 2014 at 8:15 AM  

I made portabello pizza last summer - so so good - your toppings are so creatie!

jillconyers January 21, 2014 at 11:54 AM  

Great combination of flavors. We love to grill ourPortobello pizzas!

steph wheler langdon January 21, 2014 at 2:37 PM  

Great idea! Portobello mushrooms are so versatile.

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