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Recipe: Grilled Portobello Pizzas (grilled pepper strips, sauce and cheese)

Main Dishes - Meatless
GRILLED PORTOBELLO PIZZAS

3 medium bell peppers (1 yellow, 1 red, 1 green), cored, seeded and cut into strips
2 garlic cloves, minced
4 tablespoons olive oil, divided use
4 large portobello mushroom caps
Kosher salt and freshly ground pepper
4 tablespoons pizza sauce
2 cups shredded part-skim mozzarella cheese

Prepare a medium-hot fire in the grill. Spray a perforated grill rack with vegetable oil and set aside.

Place the pepper strips and garlic in a self-sealing plastic bag, add 2 tablespoons of the olive oil, seal the bag and shake to coat.

Brush the mushrooms with the remaining oil and season with salt and pepper.

Place the garlic-studded pepper strips on the grill rack and the mushrooms directly on the grill grate. Grill, with the lid closed, for 8 to 10 minutes, turning once, until the vegetables are soft and browned.

Top the gill side of each mushroom with 1 tablespoon of the pizza sauce, 1/4 of the grilled peppers and 1/2 cup of the cheese. Close the lid and grill 2 to 5 minutes, until the cheese melts.

Makes 4 servings
Adapted from source: Weeknight Grilling With the BBQ Queens by Karen Adler and Judith Fertig
MsgID: 171352
Shared by: Betsy at Recipelink.com
Board: Outdoor Cooking at Recipelink.com
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