Grilled Portobello BLT "Pizzas"
Talk about a taste sensation! Using a portobello cap in place of traditional pizza crust and then topping with classic BLT topping puts this appetizer over the top in delicious taste and texture!
- 4 large portobello mushrooms
- 2 tbsp olive oil
- 1 tsp Kosher salt
- 1 cup pesto homemade or store-bought
- 2 cups fontina cheese shredded
- 1 cup pancetta cubed and cooked until crisp
- 1 cup Heavenly Village Marzano® tomatoes Sliced in half, lengthwise
- 1 cup fresh baby arugula
- 1/2 cup Parmesan cheese grated, for garnish (optional)
Turn your grill onto medium high.
Brush the oil all over the prepared mushroom caps and then sprinkle salt all over.
Place the mushrooms, cap side down, onto a large grill rack or cast iron skillet.
Place the mushrooms (on the rack or skillet) directly over the heat and cover the grill. Let cook for 6 minutes. Carefully remove the rack or skillet from the grill.
Using a spatula, carefully turn the mushroom cap over, so the underside is facing up, still on the rack or skillet.
Spread each cap with 1/4 cup of the pesto sauce. Next, to each mushroom cap, add a layer of cheese, then a small handful of cooked pancetta, topped with the sliced tomatoes.
Place back on the grill and cover. Cook for about 6 to 7 minutes, unitl cheese has melted and is bubly.
Remove from the rack or skillet onto a plate and top with a small handful of arugula. Top with a sprinkle of grated Parmesan, if desired. Serve at once!
Calories: 488kcal | Carbohydrates: 10g | Protein: 27g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 92mg | Sodium: 1920mg | Potassium: 360mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1950IU | Calcium: 613mg | Iron: 1mg