Lunching Around

I was craving pizza, better yet mushroom pizza so I came up with a fun experiment. I’m not a bread fan by any means so a heavy pizza crust just wasn’t doing it for me, don’t get me wrong I love a good pizza. So I came up with this idea of a portobello mushroom pizzas.

I sprayed two mushroom caps with a little olive oil and placed them in a 400 degree oven. While they began to cook I sautéed peppers and onions. I recently discovered at Wegman’s they have thin sliced peppers and onions already bagged up. I let the caps cook for about 8 minutes before adding pizza sauce and back into the oven for another 3 minutes. Lastly I added the sautéed peppers and onions along with some shredded mozzarella cheese placing them back into their happy place until the cheese was nicely melted.

When the mushroom pizzas emerged from the warmth of the oven they not only looked delish but smelled amazing. I wasn’t sure how they would turn out since I hastily threw these together, I was pleasantly surprised at how good they tasted. Now a fork and knife is a must with these.

Looking forward to experimenting more in the near future with this.

Cheers!

A little sauté going on © Joe Geronimo
Portobello mushrooms getting happy © Joe Geronimo
I wish you all could smell this, mmmmm sooo good © Joe Geronimo

 

 

Delish in a Dish

Grilled veggies over rice, delish in a dish. ©Joe Geronimo

I’ve been having fun plotting and planning healthy dishes over the past several weeks. Last nights dinner was really yummy so I thought I would share.

However there are just a few minor changes that I would make. First off I would omit the eggplant. Not that I don’t like it I thought it threw the texture of the dish off a little. And the other change I would make is go easier on the amount of rice I cooked.

With that said I will post the recipe exactly how I made it.

1 green bell pepper (chopped or sliced)

1 red sweet bell pepper (chopped or sliced)

1 sweet Italian pepper (chopped or sliced)

Half of a medium vanilla onion sliced

3 cloves garlic

1 small package Bella button mushrooms

1 small package Bella sliced mushrooms

Half of a medium eggplant (Cubed)

2 TBSP olive oil

Salt & Pepper

1.5 cups rice

I prepped my vegetables and put them in a ziplock bag with the 2 TBSP of olive oil, salt and pepper to taste. Made sure everything was coated and put in the fridge for a few hours.

This evening I decided to grill the veggies but you can do them either on the stove or in the oven, the choice is yours.

While the veggies were cooking I cooked my rice. Now I used just water but you can use any stock you like for added flavor. Once everything was done I plated the dish.

I really enjoyed this and definitely would make it again. This made two large servings but hey I was hungry anyway.

Cheers!