Name: Grilled Veggie Portabella Mushroom Pizzas
Ingredients: 3 cups chopped mushrooms (I used white button and portabellas); 2 medium summer squash or zucchini, chopped; 1 cup chopped tomatoes; 1/2 of medium onion, diced; 2 cloves garlic, minced; 1 tablespoon fresh thyme; 3 tablespoons olive oil; Salt and pepper; 6 large or 8 medium portabella mushrooms, stems and gills removed; 4 ounces fresh mozzarella cheese, sliced; Olive oil for grilling; Dried oregano

Description

Vegetarian griling can be meaty and hearty as with these grilled veggie portabella mushroom pizzas. Serve as appetizers or entrees.

Ingredients

Scale

3 cups chopped mushrooms (I used white button and portabellas)
2 medium summer squash or zucchini, chopped
1 cup chopped tomatoes
1/2 of medium onion, diced
2 cloves garlic, minced
1 tablespoon fresh thyme
3 tablespoons olive oil
Salt and pepper
6 large or 8 medium portabella mushrooms, stems and gills removed
4 ounces fresh mozzarella cheese, sliced
Olive oil for grilling
Dried oregano

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Instructions

Preheat oven to 375 degrees. Add chopped mushrooms, squash, tomatoes, onion, garlic and thyme to a roasting pan. Drizzling with olive oil, add salt and pepper. Mix well.
Roast for about 30 minutes, stirring occasionally (this should make about 3 cups of roasted vegetables.)
Heat grill or grill pan. Brush olive oil over portabella mushrooms then put on grill. Cover and grill, stemless sides down for about 5 minutes. Flip portabellas over, add 1/2 cup roasted vegetables into each mushroom cap, top with 3/4 ounces of mozzarella and a shake of dried oregano. Cover and grill about 4 – 5 minutes or until cheese melts. Let sit five minutes before serving.