Last night I made an awesome Bolognese sauce. I always have quite a bit leftover so for tonight’s meal, I had a great idea on how to use up my leftover Bolognese sauce.
I went to the Farmers’ Market today and bought some beautiful Portobello mushrooms along with some fresh arugula. I’m going to grill these mushrooms and use them as the base for my Portobello Mushroom Pizzas.
To get my recipe for Bolognese Sauce, click on the link at the bottom of this post. 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: 2 servings (3 mushrooms per person)
Equipment: indoor grill pan, rimmed baking sheet pan, chef’s knife, 1 (3-quart) saucepot with a glass lid, vegetable peeler
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 Marinara sauce)
1/4 cup of Canola oil
2 teaspoons of garlic powder
1 tablespoon Kosher salt
3 teaspoons of freshly ground black pepper
Parmigiano-Reggiano shavings, garnish
1 (4-ounce) package of arugula, prewashed and dried
1 lemon, juiced
2 tablespoons of *E.V.O.O.
1 tespoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
Start by heating up your (leftover) sauce on low heat, in a covered saucepot, 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 first 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 to 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 pan.
Set the oven to broil.
Sprinkle 1 tablespoon of Kosher salt and the remaining 1 teaspoon of freshly ground black pepper evenly over each of the slices of cheese. Lay a slice of the mozzarella cheese on the underside of each one of the mushrooms.
Transfer the sheet pan to the top rack in the oven leaving the oven door slightly ajar. Keeping a close eye on the mushrooms, melt the cheese until bubbly and golden brown on top, 1 to 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 withthe dressed arugula and a few shavings of Parmigiano-Reggiano cheese. There you have it, my Portobello Mushroom Pizzas.
Note: Depending on the sauce you choose, this dish can be both gluten-free and vegetarian.
*E.V.O.O. is the acronym for Extra Virgin olive oil.