Last night I made an awesome Bolognese sauce. I always have quite a bit of leftovers, so for tonight’s meal, I had a great idea to use up my leftover Bolognese sauce.

I went to the Farmers’ Market today and bought some beautiful Portobello mushrooms and fresh arugula. I’m going to grill these mushrooms and use them as the base for my Portobello Mushroom Pizzas.

Click on the link below for my Bolognese Sauce recipe. I’d recommend making these Portobello Mushroom Pizzas any time you have some leftover homemade sauce.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yields: 3 servings (2 mushrooms per person)
Equipment: indoor grill pan, rimmed baking sheet pan, chef’s knife, cutting board,1 (3-quart) saucepan with a glass lid, vegetable peeler

Ingredients for the Portobello Mushroom Pizzas:
6 large Portobello mushrooms (dark black gills and stems removed), grilled
1 (16-ounce) package of BelGioioso fresh mozzarella, pre-sliced
6 cups of Homemade Bolognese sauce (substitute a good jarred meat sauce)
1/4 cup canola oil
2 teaspoons of garlic powder
1 tablespoon kosher salt
3 teaspoons of black pepper, freshly ground
Garnish:
Parmigiano-Reggiano shavings

Ingredients for the Arugula Salad:
1 (4-ounce) package of arugula, prewashed and dried
1 lemon, juiced
2 tablespoons of *E.V.O.O.
1 teaspoon of kosher salt
1/2 teaspoon of black pepper, freshly ground

Instructions:
Heat your (leftover) sauce in a covered saucepan over low heat, stirring occasionally.

Preheat an indoor grill pan on medium heat. While the grill pan is heating up, prep all 6 Portobello mushrooms. First, remove the stems; next, using a tablespoon, scrape off the dark black gills from the underside of the mushroom caps.

Liberally brush the top side of the Portobello mushrooms with Canola oil. Season with 2 teaspoons of fresh ground black pepper and 2 teaspoons of garlic powder. Place the mushrooms presentation side down on the hot grill. As the mushrooms start to cook, brush the underside with Canola oil and season with freshly ground black pepper and garlic powder. Grill on each side for 3-4 minutes, or until deep golden brown with beautiful grill marks. Turn the grill pan off and transfer the grilled Portobello mushrooms, presentation side down, to a rimmed baking sheet.

Set the oven to broil.
Sprinkle 1 tablespoon kosher salt and the remaining 1 teaspoon freshly ground black pepper evenly over each slice of cheese. Lay a slice of mozzarella onto the mushroom.

Transfer the sheet pan to the oven’s top rack, leaving the oven door slightly ajar. Keep a close eye on the mushrooms; melt the cheese until bubbly and golden brown on top, 1-2 minutes.

Arrange 3 of the Portobello mushrooms on each plate. Ladle a little of the (leftover) Bolognese sauce onto each one of the mushrooms. Top with dressed arugula and a few shavings of Parmigiano-Reggiano cheese.

There you have it, my Portobello Mushroom Pizzas.

Notes:
1) Depending on the sauce you choose, this dish can be both gluten-free and vegetarian.

2) *E.V.O.O. is the acronym for Extra Virgin Olive Oil.

3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.

https://lindalouhamel.com/2014/08/26/pappardelle-alla-bolognese/