This portabello mushroom pizza is a perfect appetizer for a crowd, using the largest, flattest, mushroom caps you can find. These portabello mushroom pizzas are a crowd pleasing appetizer or even a family friendly vegetarian option. The beurre blanc, adds a taste of dining in a fine restaurant and is really super easy to make, I recommend using only the finest organic products you can find to make this little wonder. Grab a print and serve up some pizza at your next party or meatless family meal!
Portobello Mushroom Pizza
Love at first Bite!
Author: Debbie Lawrence
Recipe type: Appetizer
4 ( approximately 6-inch) portobello mushrooms, stems removed
2 cup chopped roma tomato
1 cup panko (Japanese) breadcrumbs
1 cup (4 ounces) preshredded part-skim mozzarella cheese
¼ cup chopped fresh chives
¼ teaspoon salt
¼ teaspoon black pepper
Beurre Blanc Ingredients
1 cup dry white wine
½ cup white wine vinegar
1 Tbsp finely chopped shallot
1 cup unsalted butter, cold
Kosher salt, to taste
Remove brown gills from the undersides of mushrooms using a spoon; discard gills
Place mushrooms, gill sides down, on a foil-lined baking sheet coated with cooking spray.
Broil the mushrooms for 5 minutes.
While mushrooms broil, combine the tomatoes, panko breadcrumbs, cheese, and chives.
Remove mushrooms from broiler.
Turn mushrooms over, and sprinkle evenly with salt and pepper. Divide tomato mixture evenly among mushrooms.
Return to broiler for approximately 5 minutes or until cheese melts.
Swirl Beurre Blanc on to serving plate, placing mushrooms on top.
Top warm mushrooms with remaining Beurre Blanc
Beurre Blanc Preparation
Heat wine, vinegar and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons.
While the liquid reduces you can cut the butter into medium (½-inch) cubes, but either leave this until the reduction is nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing.
Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk.
As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.
Pour through strainer to remove shallots. (You could leave these but your sauce will be lumpy)