Monday, July 1, 2013

Portobello Mushroom Pizza

1 onion, diced
2 tsp olive oil
5 cloves garlic, minced
5 roma tomatoes, diced
1/2 tsp balsamic vinegar
1 tsp dried basil
1/2 tsp oregano
1 tsp rosemary
1 1/2  tsp balsamic vinegar
3 portobello mushrooms, destemmed
4 oz mozzerella cheese, thinly sliced

1. Add onion, garlic and 1 tsp olive oil to a skillet and cook on medium until soft and browned
2. Add tomatoes, herbs, 1/2 tsp balsamic vinegar and cook until soft
3. Mix remaining olive oil and vinegar and brush onto mushrooms
4. Split tomato mixture evenly between mushrooms
5. Cover with cheese 
6. Cook on a grill on medium for 12-15 minutes until cheese is melted

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