Welcome to Cooking, Stage Left! The show where Andrew and Megan teach you how to make something delicious.
In this episode we’re making one of our favorite foods: PIZZA! But, of course, we’re doing it with a twist…we swap out the traditional dough with a Portobello Mushroom cap. This recipe is uber simple, versatile and, of course, delicious.
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Hi I’m Megan and I’m Andrew and welcome to cooking stage left the show where we teach you how to make something delicious so what are we making this episode Andrew well today we’re making one of our favorite things we’re making pizza great but as always we’re taking a
Little like Twist on it so we’re going to be making a portabella mushroom pizza where the portella mushroom is actually the crust wow yeah so it’s a really cool recipe of course you’ll see that it’s going to be really adaptable you can do it however you want we’re doing an all
Veggie one today with like artichoke hearts and Su dried tomatoes you can do whatever you want on it and because of that you can use it like as a main dish you can eat it just like pizza you can use as a side dish just lots of cool
Options with this one great yeah and pretty simple I think so yeah just a few ingredients awesome all right so here we go here we go curtains up burners On Okay so let’s go through our ingredients list and it’s pretty simple I mean the the only thing that you really need here is the Portell mushrooms get the large Pell mushroom caps like that’s the base and then you’ll see with the rest of it you can do whatever you want okay um and
So the filling or the you know the the meat and sauce and everything it’s going to be three things we’re going to use artichoke hearts okay um and got some marinated ones to give some extra flavor to it um sundried Tomatoes is that here yeah that’s a sundried tomatoes and then
Just regular tomato so I got like a fire roasted you know diced tomato um you could use a tomato sauce for this like do a base and use a tomato sauce but I thought that’ be nice and easy what we’re going to do is we’re going to like
Blend those all together with some really basic you know Italian type uh herbs so we’re using you know oregano and basil some garlic powder some thyme you know just something that would be sort of like a an Italian seasoning blend probably throw some black pepper and some red pepper flakes in there and
Then of course Pizza it you know lots of cheese right and so um because of these flavors are kind of like Mediterranean we’re going to do some feta cheese in with the with the artichoke hearts and sun dried tomatoes and everything and then we’re going to do some of course
Like a pizza blend some mozzarella stuff on top and then I got like a three cheese sort of like topping blend which is like parmesan and aago and like you know stuff that’s going to melt really well basically cheese cheese cheese cuz we’re doing Pizza all day so again not a
Lot of ingredients really you know some things you might have in your pantry already uh and then there’s a lot of things that you can mix and match like you could just do like tomato sauce and pepperoni and cheese or tomato sauce and cheese but this is the one we’re doing
Today uh on our portella mushroom cap pizzas great cool awesome okay so uh we’re getting ready to make our portella mushroom pizzas uh the first thing we’re going to do is we’re going to take just a little bit of olive oil and we’re going to brush the
Outside of the mushroom caps great um I’ve cleaned them off a little bit you don’t want to when you’re cleaning mushrooms you just remember you don’t want to get them too too wet them you just want to put a little bit of water on them and then brush them off you know
With a paper towel really well great um and what I’m doing now is just taking a little bit of olive oil and just brushing the outside of the mushroom caps to keep them just a little bit you know dry but moist you know dry but moist cuz um that’s all you’re really
Going to do put them in a baking dish our oven is set at 400° yes and the first thing we’re going to do is pop these into the oven for about 10 minutes then we’ll flip them over and cook maybe another five minutes uh and what that’s
Going to do is take a lot of the moisture out of the mushroom caps got right because if you try and throw it all in the oven right together you’re going to get very mushy pizzas very wet pizzas right cuz mushrooms have a lot of water in them right okay um and that’s
One of the reasons that you don’t sort of like wash them too heavily now I I don’t think I I ever realized that is is this especially true with like Pell mushrooms any mushroom any mushrooms has so much moisture in it that if you put more moisture in it it’s just going to
Like make your food really wet and I honestly I kind of hate that like I kind of hate that like really wet mushroom thing when people just put mushrooms in something and they don’t like you know you know cook them down first a little bit it gets this really like slimy
Texture that I’m not into totally you want right if you want your mushrooms to have that little bit of like meatiness and a little a little bite to them um do this first like cook them down first right you know again don’t put a lot of water when you’re cleaning them and then
Cook them down a little bit first okay great that is so good that is so I did not I did not know that there you go and uh and the olive oil again we’ll just give a little bit you know that olivey flavor too so you’re going to go you’re
Going to go bottoms up first for about 10 minutes perfect Bottoms Up and then you’re going to flip them over and do about another five minutes and we to flip them back up again and fill them okay great uh and now we’ll get start on the filling so
The filling over here um again we’re going with sundried tomato and artichoke is most of it um so just you know throw a couple of sun dried tomatoes in there and you might want to you might want to drain them a little bit let oh okay
That’s a good idea yeah there’s a lot of I’m going to get you paper towel here and you can just sort of like drop them on there for a second and then put a few in there oh yeah there’s a lot of moisture in there yeah there’s a lot of oil in
Them these are oil packed you can use dry ones too but just the ones that we got have oil in them and uh you know it’s fine it’s tasty but you know you might want not want all of that in there may yeah maybe not little Pat you know
And that’s that’s fine it looks like we have about six or eight of them there so drop them into the food processor there you can hand chop all of this as well like you know we’re just doing a quick Blitz because we have this mini food processor here and then artichoke
Hearts okay same thing and we have um so smart and then I can use the spoon to push them out yeah uh should we now these are OB obviously soaking as well should I dry these off as a little bit yeah you know maybe we just don’t want
Complete like you know and see they have lots of beautiful flavor on them there yeah they have a lot of seasoning I can see it stuff making a bit of a mess that’s all right it’s how you know you’re cooking now you know you’re cooking right that’s how exactly yeah you’re
Making good choices oh wait there’s more stuff in here got to get all that delicious nous okay great and then give that just a little Chop on its own okay where we’re going to hit it right There good yeah you kind of want it chunky okay yeah we’re not ping that you might want to pop it down a little bit yeah just let me let me squish it down in here a bit get more evenly distributed yeah and you can just like pulse this a couple times make it
Go there it is I think that’s fun yeah that’s sort of like you want it kind of chunky great you know yeah yeah and that’s that’s basically as much as we’ll do with that and then we’re going to what we’ll do is we will mix in
Um mix in the other ingredients so let’s get maybe we’ll get a bowl there okay so we’ve got our arter chokes and sunri tomatoes now let’s put just a little bit of the feta cheese in there okay great couple of spoons of that or a couple just
Whatever M fet cheese is so delicious yum give that a mix okay so again that’s like our filling our topping everything all together yeah awesome great and as soon as the mushrooms are done their first cook we’ll go ahead and assemble them great cool okay so what we’ve done again is we
Uh baked our Portell mushrooms uh first sort of like you know Bottoms Up and then we flipped them over and we baked them for total 15 minutes okay oh my goodness and with that that is done as you see has gotten a lot of the moisture out of them holy cow right
That is a lot of moisture yeah yeah yeah and so that’ll continue to sort of bubble off right there we keep it in the same pan right there cuz there’s also a lot of flavor in that yeah to flip them back over okay I cannot believe how much
Moisture is in there we could probably go further too we probably really dry them out and we make like you know bacon here uh but uh good stuff with our Portell mushrooms and now we’re just going to sort of start to build a pizza right you know so we’ve got some I just
Got some fire roasted tomatoes cuz there a flavor on them so go ahead and Spoon some on there great and you’re doing that I’ll do our basic sort of like Italian seasoning mix of some oregano and basil great right on there and this is just making like the
The sauce right you can use sauce you know if you want you can use a a jar sauce you can use your favorite pizza sauce whatever you want to do um you could use you could use fresh tomatoes on this if they’re in season and put some of these flavors on there totally
Um so that’d be fantastic little bit of crushed red pepper yes that always give some boom uhhuh little bit of spice little bit of spice uh let’s throw some garlic on there again you can use fresh garlic if you want um but just Bas the cool thing
About this is you can make it with a lot of stuff that’s already in your house yeah you probably already have the on and yeah just that’s where it going to come out fast oops yep oops oops a lot of garlic no problem not a lot of garlic
Though that’s not a lot of garlic for you and we’ got some do we have pepper in there uhhuh yeah you pepper in there PE some black pepper fresh ground love it now spoon some of our mixture on there and again this is like toppings for the pizza the
Artichoke and sun dried tomato and some feta and you can load it up you know it’s not like you’re going to eat this like a slice you’re probably going to eat it with a knife and fork so worry about like that’s actually good information to have kind like it’s like
How are we going to you know how we going to eat this however we can however however Whatever Whatever It Takes whatever works best for you oh my gosh I’m making a mess okay it’s fine okay I’m so excited okay yes and now I have a pizza blend here and again
This is just a mozzarella and probone uh and you can go as light or as heavy as you want this I’m going get a little dollop there yeah each thing y stuff we’re not mad at boom boom and then our three cheese blend which is Fontina aago and some uh
Wait Fontina aago and Parmesan right mhm and this get a little crispy on top great all right and then you want to throw back in the oven there absolutely so now for the second bake maybe about 8 minutes I’m guessing we’ll check it out we’re going to do 8 minutes and then
We’ll let you know great there we go awesome boom Pizza okay so we have our little portella pizzas and again we cooked them about 400° again after all our toppings went on for about 8 to 10 minutes great basically you just want the cheese to melt yeah ooh there we go
What wow o let it go a little longer if you want let the cheese crisp up a bit but um I’m fine with that yeah I’m not mad at that at all no that’s that look delicious yeah little extra cheese goo we’re probably going to let these sit for a
Couple minutes before we dive into them because they look very very very hot yeah molten lava right there and let’s just change this out for a second and okay see how beautiful that looks that is gorgeous portella mushroom pizzas and again that’s going to look
Like great as like a side dish or like a full you know Center entree whatever or like a snacky snack sure cuz it’s Pizza cuz it’s pizza man I can’t wait to eat that I know right we have to wait we have to wait I wake for a minute
To okay without further Ado let’s uh dive into to these portella mushroom pizzas here y okay here we go so cheesy so cheesy okay here we go yeah yeah so pretty hot oh wow M so good so delicious the point about mushroom is so meaty m mhm again when you pre-bake it
Like that yeah it really gets the texture just right so it doeses it’s like having a mushroom steak with a pizza on top of it it’s so good right mhm and that flavor blend is just perfect you can like I said you can come up with your own but the artichoke heart
On dried tomato tomato and all those sort of basic you know Mediterranean seasonings are so good with it mhm yeah I’m like just filling the filling all over the place quite all right mhm I can see devouring this easily mhm yeah this is really good it’s such an interesting um the mix
You get a little bit of spice MH um you know from the red hot peppers um but honestly I think it’s just like it just it’s a really nice flavor profile of everything combined right on yeah yeah I love this you could add some roasted red peppers in here you fresh
Peppers in this so many things you could do with this yeah I mean you could you could literally just do it as cheese you could do tomato sauce and cheese if you just want to keep true yeah mhm and I think with all you know we used all
Canned stuff and Jarred stuff because I was like hey let’s make it a pantry thing other than getting the um the mushrooms themselves but in spring or summer if you want to use a lot of fresh vegetables with this it be really fantastic as well
Mhm so great wow I can’t make wait to make this like so0 more times so good you really don’t I would say like with this you really don’t miss the like traditional pizza crust at all no it doesn’t feel like you’re skimping you know oh not at all like I said it’s very
It’s very sort of like weighty in terms of like meat feeling and of like feeling really full you know really sort of like it’s got to got a lot of a lot of oomph to it like this is a super crab pleaser yeah make this for your friends in
They’ll be like super impressed with you exactly there you go so uh portella mushroom pizza uhhuh um once again I’m Andrew I’m Megan this has been cooking stage left talking with my mouth B going to f mine Again You Just anyway let’s see both of our hands are greasy Nowas there you go yeah wait hang on I actually yeah boom that no still no still too crazy