Note: To roast peppers, line a broiler
pan with aluminum foil. Place whole peppers on the foil and brush with olive
oil. Broil, turning as needed, until skin is blackened. Peel peppers and remove
seeds before using.
To grill peppers, place whole peppers over hot, ash-covered fire. Let them sit
in place until they are blistered or charred, then turn them over and continue
until the entire pepper is done.
Variation: You can substitute 3 small prepared pizza crusts for the mushroom
Roasted Red Pepper And Salsa Portobello Mushroom Pizzas
6 medium portobello mushroom caps, about 4 inches in diameter
2 roasted red or yellow pepper (or a combination of both) (see note)
1 T. olive oil
1 small red onion, halved and thinly sliced
1 garlic clove, finely chopped
1/4 t. dried Mexican oregano
Salt, to taste
3/4 C. thick, chunky salsa
1 C. shredded cheese, such as Monterey Jack or mozzarella
2-3 T. cilantro
Remove stems from mushroom caps and reserve for another use. Wipe the mushroom
caps clean with a damp towel.
Cut the roasted peppers in 1/4-inch wide strips; cut the strips in half. Heat
the oil in a small skillet until hot. Add the onion slices and sauté until
golden, about 5 minutes. Add the garlic and oregano; cook 1 minute. Stir in the
pepper strips and remove from the heat. Season with salt.
Spoon about 2 tablespoons of salsa on the grill side of the caps. Distribute
some of the roasted pepper mixture over the salsa. Place mushrooms directly on
the cooking grate and cook until mushroom caps are tender, about 5 minutes.
Sprinkle the caps with the cheese. Recover the grill and cook until the cheese
has melted, 2-4 minutes. Sprinkle with cilantro and serve immediately.
Makes 6 appetizer servings.