Title: Potobello Pizzas
Categories: Miamiherald, Ovolacto
Yield: 4 Servings

4 Fresh portobello mushrooms
-3-5 inches wide
3 Canned chipotie chilies in
-adobo sauce
3 tb Oyster sauce
1/3 c Vegetable oil
1 lg Red onion; sliced
3 Poblano chilies or green
-bell peppers; sliced
Salt
4 oz Mexican chihuahua or other
-good melting cheese

Note: look for canned chipotle chilies and oyster
sauce in the ethnic section of your supermarket.
Preheat oven to 400 degrees. Cut stems off
portobellos and use for another purpose, such as
duxelles. Clean caps with a wet cloth. Bake
mushrooms about 3 minutes - longer if you are going to
eat them with a fork. Meanwhile puree chipotles and
oyster sauce in a blender until smooth; add a little
water if necessary. Set aside. Heat oil over medium
heat in a large saute pan. Saute onions and poblanos
until mixture begins to wilt, then add salt to taste.
Mixture should be somewhat moist rather than dry
because onion and chilies can dry out in oven.
Continue to saute 3 minutes, then remove from heat and
cool. Place portobellos with gill side up in front of
you. Brush top with chipotle-oyster sauce mixture.
Top with onion mixture. Place mushrooms on baking
sheet and bake 5 minutes. Remove and spread cheese
over tops. Return mushrooms to oven and bake another
minute or until all cheese is melted. Serve
immediately.

Nutritional info per serving: 301 cal; 9g pro, 7g
carb, 27g fat (79%), 1.5g fiber, 25mg chol, 1228mg sod

Source: A Cook's Book of Mushrooms
Miami Herald, 9/28/95
format: 8/15/96, Lisa Crawford
Posted to MM-Recipes Digest V3 #224

Date: 18 Aug 96 00:31:30 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>