There’s this couple at the greenmarket who sell the most amazing variety of mushrooms. I’ve never been a huge mushroom fan, but walking by their booth, it’s hard to resist the little forms full of character. This weekend we walked away with a few portobello mushrooms and a recipe for portobello pizza. After selecting our portobellos, I asked the mushroom man what he suggested I do with them. His favorite thing to do is sautee a little onion and garlic in olive oil, then add the mushroom and let it heat up for a minute or two, then add a little mozzerella to make a portobello pizza. Does that sound good or what?
Well of course I had to come home and make that. I thought the recipe could use a little pizazz, so I decided to add some hot salsa on top. And since I had a ripe avocado, I made some guacamole and added that to the mix too. It’s a little bit of a wacky combo, but let me tell you, it’s super simple and awesomely delicious. Portobellos are my new friend!
4 portobello mushrooms
4- 1/4″ slices mozzarella cheese
1 clove of garlic
1 small shallot
salsa of your liking
1 Tablespoon olive oil
Saute the shallot in the olive oil over low heat for 1 minute. Add the garlic.
Place the mushrooms round side down and cook for 2 minutes.
Flip the mushrooms over and place cheese over top. Cover the pan and cook for another 2 minutes, or until the cheese starts to melt.
Remove from pan, spoon some salsa and guacamole on top and eat up!