Por Portabella mushrooms are so good! I even remove the stem and use a big cap instead of pastry for individual pizzas—
much less fattening.
Makes About 24.
Mushrooms:
6 medium-size portabella mushrooms
Olive oil to coat
Salt and freshly ground black pepper, to taste
Basil-Red Pepper Cream
1 cup fresh basil leaves
¼ cup roasted red pepper (canned), chopped
3 tablespoons pine nuts, sunflower seed, or pepitas, toasted
2 tablespoons Parmesan cheese, grated
2 garlic cloves, peeled
1 teaspoon Aleppo pepper or ¼ teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
½ cup cream cheese, softened
6 slices seven-grain or Health Nut bread, lightly toasted
1 red pepper, roasted and thinly sliced for garnish.
Use canned red pepper
Preheat oven 325ºF. Prepare mushrooms by cleaning and removing gills. Lightly coat with olive oil. Season with salt
and pepper. Place mushrooms on a baking pan and roast in oven for 30 minutes. Remove pan from oven and cool.
Cut mushrooms into thin slices. Set aside.
Basil Cream
Place basil leaves, roasted red pepper, nuts, Parmesan cheese, garlic, and Aleppo pepper in blender. Pulse until
smooth. Add salt and peppers to taste. Add cream cheese and blend until incorporated. To serve, spread the cream
on toasted bread slices. Fan sliced mushrooms on top.Trim crusts. Cut each slice into squares or triangles. Garnish
tops with piece of roasted red pepper.