Potobello pizzas

4 Servings

Ingredients

Quantity Ingredient
4 Fresh portobello mushrooms 3-5 inches wide
3 Canned chipotie chilies in adobo sauce
3 tablespoons Oyster sauce
⅓ cup Vegetable oil
1 large Red onion; sliced
3 Poblano chilies or green bell peppers; sliced
Salt
4 ounces Mexican chihuahua or other good melting cheese

Directions

Note: look for canned chipotle chilies and oyster sauce in the ethnic section of your supermarket. Preheat oven to 400 degrees. Cut stems off portobellos and use for another purpose, such as duxelles. Clean caps with a wet cloth. Bake mushrooms about 3 minutes ~ longer if you are going to eat them with a fork. Meanwhile puree chipotles and oyster sauce in a blender until smooth; add a little water if necessary. Set aside. Heat oil over medium heat in a large saute pan.

Saute onions and poblanos until mixture begins to wilt, then add salt to taste. Mixture should be somewhat moist rather than dry because onion and chilies can dry out in oven. Continue to saute 3 minutes, then remove from heat and cool. Place portobellos with gill side up in front of you. Brush top with chipotle-oyster sauce mixture. Top with onion mixture. Place mushrooms on baking sheet and bake 5 minutes. Remove and spread cheese over tops. Return mushrooms to oven and bake another minute or until all cheese is melted. Serve immediately.

Nutritional info per serving: 301 cal; 9g pro, 7g carb, 27g fat (79%), 1.5g fiber, 25mg chol, 1228mg sod Source: A Cook's Book of Mushrooms Miami Herald, 9/28/95 format: 8/15/96, Lisa Crawford

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