It was a beautiful day in the neighborhood and I had the itch to get outside with my stove and cast Iron skillet and do some cooking.
I’ve had this Uberleben twig stove for about a year now and this thing is just awesome. It had no issue what so ever supporting my 10″ 6.5# cast iron pan. It literally took two minutes for the pan to get hot and start cooking.
Approximately 20 minutes and two beers later the peppers and onions were cooked to perfection! I’ve used this fire breathing monster on several of my past canoe camping trips and again it works perfectly.
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.
I’m always on the lookout for good recipes and I came across this one recently. I decided to give it a try. It is amazing how much of a kick a 1/2 tsp of chipotle powder gives this dish, not that I’m complaining.
I did however left one component out, the cilantro. I’m not a big fan of it and quite honestly I really didn’t know what I could use as a substitute. If you have any suggestions I’d love to hear them.
Now I thought it tasted even better the second day. I also added a Tbsp of sour cream the second time around.
I’d give this an 8 out of 10 and the reason I say that is because of the cilantro. It does have a medium kick to it from the chipotle powder.