Grilled Mushroom Medley Pizzas
Recipe courtesy of the Mushroom Council.
1 medium onion, sliced
1 pint grape tomatoes
1/3 cup olive oil
2 tablespoons balsamic vinegar
1/2 pound crimini mushrooms, halved
1/2 pound shiitake mushrooms, stemmed and sliced
1/2 pound white button mushrooms, quartered
1/2 pound oyster mushrooms, cut into 1" pieces
4 flatbread wraps
2 cups baby arugula
1/2 cup (about 2 ounces) freshly grated Parmesan cheese
- While grill heats, toss mushrooms, onions and grape tomatoes with olive oil and vinegar; season to taste with salt and freshly ground pepper.
- Grill vegetables in one layer in a grill basket, in batches if necessary. Cook until underside of mushrooms are deep brown, about 6 to 10 minutes; turn and grill other side till a similar color is achieved, another 6 to 10 minutes. Cooking times may vary.
- While vegetables are grilling, assemble pizzas; grill flatbread wraps for 1 minute on each side, then top with arugula, mushrooms, onions, tomatoes and Parmesan cheese. Serve warm.
Makes 4 servings.
Note: If a grill basket is not available, layer several sheets of foil together and fold up sides to make a shallow pan, or use a disposable foil pan. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is the same color.
Nutritional Information Per Serving (1/4 of recipe): Calories: 460; Calories From Fat: 201; Total Fat: 24g; Saturated Fat: 4g; Cholesterol: 9mg; Total Carbs: 49g; Fiber: 11g; Sugar: 6g; Protein: 20g; Sodium: 584mg.
Recipe and photograph courtesy of the Mushroom Council.