{"id":835,"date":"2018-09-03T09:06:06","date_gmt":"2018-09-03T13:06:06","guid":{"rendered":"http:\/\/rdilauro.com\/CarpeVino\/?p=835"},"modified":"2018-12-11T10:32:59","modified_gmt":"2018-12-11T15:32:59","slug":"portabella-pizza","status":"publish","type":"post","link":"https:\/\/rdilauro.com\/CarpeVino\/2018\/09\/03\/portabella-pizza\/","title":{"rendered":"Portabella Pizza"},"content":{"rendered":"<p><a href=\"http:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/09\/portabella.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-838 size-full\" src=\"http:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/09\/portabella.jpg\" alt=\"\" width=\"575\" height=\"262\" srcset=\"https:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/09\/portabella.jpg 575w, https:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/09\/portabella-300x137.jpg 300w\" sizes=\"auto, (max-width: 575px) 100vw, 575px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong><u>PORTABELLA MUSHROOM PIZZA<\/u><\/strong><\/p>\n<p><strong>\u00a0\u00a0\u00a0\u00a0\u00a0 Ingredients:<\/strong><\/p>\n<p>6 Large Portabella Mushroom caps<br \/>\nItalian sausage, taken out of the casing<br \/>\nSmall package of Mozzarella cheese<br \/>\n1 tsp butter or olive oil<br \/>\n1 cup of your favorite tomato sauce<br \/>\n1-2 hand fulls of fresh baby spinach lightly sauteed<\/p>\n<p><strong>To prepare:<\/strong><\/p>\n<ul>\n<li>Cut off the stems of the portabella mushrooms and then scrape off all the black gills.<\/li>\n<li>Saut\u00e9 the crumbled turkey sausage for about 15 minutes over medium heat , set aside.<\/li>\n<li>In the same pan, add the butter and saut\u00e9 the mushrooms on both sides, about 3 minutes per side. \u00a0Remove the mushrooms and place on paper towels to absorb the excess liquid produced from cooking.<\/li>\n<\/ul>\n<p><strong>To assemble<\/strong>:<\/p>\n<ul>\n<li>Sprinkle crumbled sausage on the bottom of each mushroom cap.<\/li>\n<li>Spoon on some tomato sauce.<\/li>\n<li>Place saut\u00e9ed spinach leaves on top. (if using)<\/li>\n<li>Sprinkle the cheese over each mushroom like you do with pizza.<\/li>\n<\/ul>\n<p><strong>To cook:\u00a0<\/strong><\/p>\n<p>Bake on a cookie sheet in a 350 degree over for 15 minutes or until the cheese melts and starts to brown.<\/p>\n<p>NOTE:\u00a0 There are several variations of this recipe.<\/p>\n<p>I also make a Mexican version.\u00a0 Same preparation for the mushroom caps, but then I add crushed tortilla chips first, broil it for a minute or so, then add a combination of black beans and salsa, then top with a Mexican cheese blend.<\/p>\n<p><strong>Wine<br \/>\n<\/strong>A Pinot Noir from Oregon.\u00a0 The earthiness of the Pinots from Oregon will pair<br \/>\nbeautifully with the mushrooms\u00a0 \u00a0\u00a0<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2514 size-medium alignleft\" src=\"http:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/09\/erath-158x300.jpg\" alt=\"\" width=\"158\" height=\"300\" srcset=\"https:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/09\/erath-158x300.jpg 158w, https:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/09\/erath.jpg 163w\" sizes=\"auto, (max-width: 158px) 100vw, 158px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; PORTABELLA MUSHROOM PIZZA \u00a0\u00a0\u00a0\u00a0\u00a0 Ingredients: 6 Large Portabella Mushroom caps Italian sausage, taken out of the casing Small package of Mozzarella cheese 1 tsp butter or olive oil 1 cup of your favorite tomato sauce 1-2 hand fulls of fresh baby spinach lightly sauteed To prepare: Cut off the stems of the portabella &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/rdilauro.com\/CarpeVino\/2018\/09\/03\/portabella-pizza\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Portabella Pizza&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-835","post","type-post","status-publish","format-standard","hentry","category-my-recipes"],"views":184,"_links":{"self":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts\/835","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/comments?post=835"}],"version-history":[{"count":1,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts\/835\/revisions"}],"predecessor-version":[{"id":3174,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts\/835\/revisions\/3174"}],"wp:attachment":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/media?parent=835"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/categories?post=835"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/tags?post=835"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}