Roasted Portabella Pizza

Recipe courtesy of Purdue University and


Yield: 6 servings


2 16-ounce jars roasted red peppers

1 quart heavy cream

Cornstarch and cold water for thickening

2 cups balsamic vinegar

6 portabella mushrooms

2 tablespoons olive oil

Salt and pepper to taste

1 small red onion

½ pound bacon

2 pounds fresh spinach

1½ cups shredded parmesan

1 ½ cups goat cheese


For roasted red pepper sauce: Place 1 jar of roasted red peppers in blender until pureed. Add to small sauce pan, add cream and heat to a slow boil. Mix cornstarch with cold water until dissolved and add to cream mixture. Mix until the sauce coats the back of a spoon. Keep warm until ready to serve.

For balsamic reduction: Pour balsamic vinegar into sauce pot. Heat and slowly reduce by half or more until it becomes a syrupy consistency. Keep warm until ready to serve.

Clean gills and remove stems from mushrooms. Lightly oil and sprinkle with salt and pepper to taste. Place on sheet pan and roast at 350°F for 5 minutes. Dice onion, bacon and roasted peppers and sauté until tender. Slowly add spinach to pan and allow it to cook until all spinach has been wilted. Place this mixture into mushroom caps. Top each mushroom cap with ¼ cup of cheese and return to oven until cheese melts. Serve with roasted red pepper sauce and balsamic reduction.


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