Portobello Pizzas
Ingredients
- 1 tablespoon olive oil
- 1/2 cup thinly sliced onion
- 2 cloves garlic, minced
- 1 small red bell pepper, cut into thin strips
- 1 small green bell pepper, cut into thin strips
- 6 (3- to 4-inch) portobello mushrooms
- 3 tablespoons tomato paste
- 3 tablespoons TABASCO® brand Chipotle Pepper Sauce
- 2 tablespoons water
- Salt to taste
- Freshly ground pepper, to taste
- 3/4 cup shredded Chihuahua queso blanco or Monterey Jack cheese
- 2 to 3 tablespoons chopped fresh cilantro
Preparation
Heat oil in a medium skillet over medium heat. Add onion and sauté until golden, about 5 minutes. Add garlic and pepper strips; cook and stir 1 minute. Remove from heat.
Remove stems from mushrooms and wipe mushroom caps clean with a damp paper towel; place on a baking sheet.
Combine tomato paste, TABASCO® Chipotle Sauce, and water in a small bowl and mix well; spread evenly over the underside of each mushroom cap, then top with onion and bell pepper mixture and sprinkle with salt and pepper.
Bake in a 450°F oven for 5 minutes; sprinkle with cheese and bake 1 to 2 minutes longer until cheese is melted. Sprinkle with cilantro and serve immediately.
Makes 6 servings.
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