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Grilled Portobello Pizzas


4 large portobello mushrooms

2 tablespoons olive oil

1/2 cup marinara sauce

1/2 cup shredded mozzarella and/or 2 ounces crumbled feta

Fresh basil leaves and sliced black olives

Sea salt and black pepper


1. To start, gently clean your portobellos with a damp paper towel. Trim the stems with a paring knife, and use a spoon to scrape the dark brown gills from the underside of the cap. (Just toss, or compost those.)

2. Arrange the sauce, cheeses and toppings in small bowls and line them up across the top of your work surface.

3. Brush the underside of the caps with olive oil and grill, oiled side down, for 3 to 4 minutes over a medium-high flame.

4. Place the caps on your work surface, cooked side facing up, and season with salt and pepper. Spread 1 to 2 tablespoons of sauce around the cap. Go easy on the sauce as the mushrooms will give off liquid when they cook, and too much sauce can make them soggy. Sprinkle with cheese to cover, then olives or other desired toppings. Gently place back on the grill (toppings facing up!) and cook for another 3 minutes, or until cheese is melted.

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