From: Nancy,.SanFran

Portabella Pizza (Stuffed Caps)
Recipe By :Gorden Hamersley, Chef, Boston, MA
Source: Fine Cooking Oct/Nov 2000
Serving Size : 8

GRILLED PORTABELLA MUSHROOMS CAPS:
Portabella mushrooms -- as needed
olive oil

PANCETTA WITH ONIONS, SAGE & PARMESAN:
2 grilled Portabella mushroom caps
1 1/2 tablespoons olive oil
4 ounces finely chopped pancetta
1 small onion -- chopped
1 tablespoon chopped fresh sage
1/4 cup grated Parmesan Cheese
ground pepper
additional parmesan for topping

WHITE BEANS, ROSEMARY, TOMATOES, FONTINA:
4 grilled Portabella mushroom caps
1 1/2 tablespoons olive oil
1 rosemary sprig (4-inch)
1 clove minced garlic
1 1/2 cup cooked small white beans
or 1 fifteen-oz can beans (drained)
3/4 cup seeded diced tomatoes
grated fontina cheese
SAUSAGE WITH OLIVES, SUN-DRIED TOMATOES, CREAM:
2 grilled Portabella mushroom caps
1/2 tablespoon olive oil
1/3 pound sweet Italian sausage
1 pinch red pepper flakes
6 chopped sun-dried tomatoes
8 pitted coarsely chopped kalamata olives
4 tablespoons heavy cream -- to 5 tbsp, divided
grated parmesan -- for topping
chopped fresh parsley -- for topping

PREPARE THE MUSHROOMS: stem the mushrooms (save the stems for another recipe) and wipe the caps clean with a moist paper towel. If you want to deepen the cavity a little, scrape out the gills with a teaspoon.

PRECOOK THE CAPS: before topping Portabellas with a filling, cook the caps by searing them in some olive oil for about 5 minutes on each side or by rubbing them with olive oil and grilling them.

PANCETTA WITH ONIONS, SAGE AND PARMESAN -- Heat olive oil in a medium skillet over medium-high heat. Add pancetta (Italian bacon, available at most supermarkets) and fry until lightly golden. Add a chopped small onion and cook, stirring, until the onion is soft and lightly browned. Add sage and measure of parmesan; season amply with freshly ground black pepper. Divide the filling between TWO prepared Portabella caps. Sprinkle each with a little more cheese; broil briefly to melt the cheese.

WHITE BEANS WITH ROSEMARY, TOMATOES AND FONTINA -Heat oil in a medium skillet over medium-high heat. Add a lightly crushed sprig of rosemary and heat for a few minutes to release its aroma. Add a minced small garlic clove and cook until fragrant. Add drained beans and cook another 5 minutes. Add tomatoes. Toss to combine the tomatoes with the beans, cook for a minute or so, and season with salt and pepper. Discard the rosemary and divide the filling among FOUR prepared Portabella caps. Sprinkle each cap with some grated Fontina and broil briefly to melt the cheese.

SAUSAGE WITH OLIVES, SUN-DRIED TOMATOES and CREAM -Heat olive oil in a medium ovenproof skillet. Remove the casing from a link of sweet sausage and crumble the sausage into the hot pan. Cook on medium high, breaking the sausage into smaller pieces as you stir, until cooked through, about 10 minutes. Drain off any excess fat. Add a pinch of red pepper flakes, chopped sun-dried tomatoes, and chopped kalamata olives. Cook 1 minute. Add 3 Tbsp heavy cream and cook, stirring, until the cream is almost all gone. Fill two prepared Portabella caps and put them back in the skillet. Sprinkle with some grated Parmesan. Pour 1 to 2 tablespoons cream into the skillet and broil briefly to melt the cheese. Remove the Portabellas and pour any liquid from the pan over them. Sprinkle with chopped parsley and serve.