Time 30m Yield 4 servings. Number Of Ingredients 5 Steps:
Preheat oven to 400°. Remove and discard stems and gills from mushrooms. Place mushrooms, stem side up, on a greased baking sheet., Spoon pesto over mushrooms. Top with tomato slices and sprinkle with cheese. Bake 15-20 minutes or until mushrooms are tender. Sprinkle with basil.
Time 40m Yield 1 Number Of Ingredients 6 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic. Bake for an additional 20 minutes, or until cheese is melted and golden.
Time 40m Yield 3 Number Of Ingredients 8 Steps:
Remove stems from mushrooms and finely chop stems. Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes. Preheat an outdoor grill for medium heat and lightly oil the grate. Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling. Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.
Time 27m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 500. While the oven is preheating, melt the butter over medium heat in a skillet. Add the sliced mushrooms and garlic. Cook, stirring occasionally, until the mushrooms have released all of their liquid and are soft and browned, 10 to 15 minutes; set aside. Flour a 12" pizza pan and roll out dough on pan. Brush lightly with olive oil. Spread the pesto over the pizza dough, leaving a 1/2 inch border uncovered. Spread the mushrooms evenly over the pesto, and then top with the provolone cheese. Top with sliced tomatoes, spacing them evenly around the pizza, then sprinkle with Parmesan cheese. Slide the dough onto the heated stone, or place your baking sheet or pizza pan into the oven. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes. Remove from the oven, slice and serve.
Number Of Ingredients 9 Steps:
Prepare a stove-top griddle or outdoor grill. Combine the tomatoes, thyme, 2 teaspoons of olive oil, the roasted garlic, and salt and pepper in a small bowl and toss. Set aside. Brush the top and bottom of each mushroom with the remaining oil. Sprinkle with salt and pepper and grill until the mushrooms are tender, about 4 minutes per side. Place the mushrooms stem side up on a cutting board. Arrange an equal amount of the tomato mixture on 4 mushrooms. Top each with a shaving of Parmigiano-Reggiano. Arrange a slice of prosciutto on each of the remaining mushrooms and spread 1 tablespoon of the pesto on top of each prosciutto slice. Arrange 1 of each pizza on each of 4 dinner plates and serve.
Time 25m Yield 6 servings. Number Of Ingredients 6 Steps:
Preheat oven to 400°. Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Spread pesto over pizza dough; sprinkle with cheese, prosciutto, edamame and almonds. Bake until cheese is melted and crust is golden brown, 15-18 minutes.
Time 20m Yield 4 pizzas Number Of Ingredients 9 Steps:
Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Brush inside and outside of mushrooms with olive oil. Season with salt and pepper and place on prepared sheet tray with the tops down. Build the pizzas by laying tomato sauce, italian seasoning, cheese and pepperoni. Bake for 10-12 minutes until cheese has melted and the mushroom is tender. Top with basil and serve.
Time 30m Yield 4 servings Number Of Ingredients 5 Steps:
Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.
