Grilled Portobello Pizza

This week let's talk PIZZA....pizza is one of my triggers.  I can't resist it, and don't tell anyone else, but back in the days of my first marriage when I hated life and loved cheese, I would order a Pizza Hut small six-cheese pizza and eat it myself....talk about a food coma! 
Of course now I love life and still love cheese but I don't get it from Pizza Hut.

Let's start off our Monday with an easy way to get your pizza fix - completely vegetarian!

Today's recipe is courtesy of Cindy Elder - she is an experimenting machine!  She's always throwing stuff together and coming up with neat ideas.  I LOVE this one!  And like she says, you can change it up any way you'd like and come up with your own version of...

Grilled Portobello Pizza

makes 1 serving

recipe courtesy of Cindy Elder

Try this pizza different ways - Asian, Italian, Mexican, curry, chicken...endless possibilities. Like the potato topper phase years ago!

1 portabello mushroom

1 cup assorted veggies, chopped

1/2 tablespoon butter

Garlic powder or other seasonings

1 tablespoon cheese, grated

Wash mushroom and remove stem. Put in the oven under the broiler, at high (but not highest) heat, and let it cook on both sides.

Meanwhile, sauté veggies in butter, (to your taste; I used red onion, bell pepper, zucchini, and later added chopped tomato) seasoned as you'd like (I used garlic powder) for about 5-6 minutes.

Remove mushroom from oven, turn upside down, carefully spoon veggies on top (inside the cap); return to oven and heat for another 5 minutes or so.

Add grated cheese and return to oven until cheese is melted.