Grilled Portobello Pizzas
Portobello mushrooms make the most delicious (and healthy) pizza "crust." Save the stem ends of the portobellos to make flavorful soups and stocks.
- 12 cherry tomatoes, halved (about 1/2 pound)
- 4 teaspoons fresh thyme leaves
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Roasted Garlic (http://www.wholeliving.com/130381/roasted-garlic)
- Kosher salt and freshly ground black pepper
- 8 portobello mushrooms, cleaned and stems trimmed (about 3 pounds)
- Four 1 1/2 X 3-inch shavings Parmigiano-Reggiano cheese (about 1/2 ounce)
- 4 very thin slices prosciutto (about 1 ounce)
- 4 tablespoons Rough-Cut Basil Pesto (http://www.wholeliving.com/130382/rough-cut-basil-pesto)
- Prepare a stove-top griddle or outdoor grill.
- Combine the tomatoes, thyme, 2 teaspoons of olive oil, the roasted garlic, and salt and pepper in a small bowl and toss. Set aside.
- Brush the top and bottom of each mushroom with the remaining oil. Sprinkle with salt and pepper and grill until the mushrooms are tender, about 4 minutes per side.
- Place the mushrooms stem side up on a cutting board. Arrange an equal amount of the tomato mixture on 4 mushrooms. Top each with a shaving of Parmigiano-Reggiano.
- Arrange a slice of prosciutto on each of the remaining mushrooms and spread 1 tablespoon of the pesto on top of each prosciutto slice.
- Arrange 1 of each pizza on each of 4 dinner plates and serve.
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