Made on the grill, these "pizzas"
are vegetarian and wheat-free. If you have leftover pizza sauce on
hand, these can be assembled and cooked in about 15 minutes, making
them a perfect weeknight grill meal.
1 tbsp. extra virgin olive oil
2 tbsp. balsamic vinegar
1 tsp. soy sauce
freshly ground pepper
4 Portobello mushrooms
6 ounces fresh vegan mozzarella,
1 cup pizza sauce (such as the
sauce from my calzone recipe )
In a small bowl, combine olive oil,
balsamic vinegar and soy sauce, season with pepper. Prepare
mushrooms by scraping out the gills and the stem on the underside.
Brush mushrooms on both sides with oil and vinegar mixture.
Place the mushroom caps, stem side
down, on hot grill grate, close cover and grill for about 4 minutes.
Remove from grill, place stem-side up on a plate. Spoon pizza sauce
over each mushroom, and place a few pieces of fresh vegan mozzarella
on each mushroom. Season with Italian seasoning.
Return to grill, grill for about 7
to 8 more minutes, or until cheese has melted.
Your question and comments are welcome