yumyumyummers

portobello pizzas w/ honey-glazed curry veggies

In appetizers, brunch, culinary experiments, dinner, easy weeknight meals, ethnic food, gluten-free, lunch, snacks, spa food, tapas, vegetarian on 02.03.11 at 6:16 pm

there’s nothing like the unmistakable aroma of pizza to make you drool… true story. so i was on my way home from my hot yoga class and the pizza guy arrived. the pizza smelled fantastic — a greasy box full of greasy gooey pizza goodness. alas, this greasy gooey pizza goodness was not for me (sigh, drool), but for my (apparently hungry) neighbours down the hall. (i say ‘hungry’, because i heard my neighbour gleefully proclaim, “PIZZA!”, when the pizza guy arrived at their door.)

so, of course, i was inspired to make some post-yoga pizza for dindins. in the spirit of an evening of yang-yin yoga, balance and detox, i decided to go the gluten-free/lactose-free route…

this post-yoga pizza culinary experiment was inspired by fellow blogger winestainedcloth’s fab recipe that i adapted based on ingredients on-hand in my pantry. “honey & curry?”, you ask? yes… a strange combo, but surprisingly yummers. actually, i meant to use nutmeg instead of a curry blend, but mistakenly grabbed the wrong spicemill from my pantry! by the time i figured it out, the curry spices were already happy campers in the honey glaze. oops… holla!

honey-curry glaze:
– 3 tbsp organic extra-virgin olive oil (evoo)
– 1 tbsp honey
– 1 tsp ground curry blend (mixture of coriander seeds, ginger, cinnamon, cumin, chilies, cloves.)
note: sometimes pre-packaged curry seasoning may contain flour or bread crumbs, so best to avoid this if you follow a gluten-free diet. if you can’t find a store-bought gluten-free option, you can try making your own gluten-free, homemade curry spice mixture from scratch, without flour or bread crumbs. try experimenting by mixing a combo of ground coriander, ground ginger, ground cinnamon, ground cumin by sifting the individual spices together in a small bowl.)


roasted portobellos:
– pre-heat oven to 375F
– 2 portobello mushrooms (gently cleaned, remove & reserve stem. also carefully remove & discard dark gills using a spoon to scrape them off.)
– lightly brush glaze on both sides of mushrooms w/ pastry brush (see above)
– place mushrooms (gill side down) in small baking dish lined w/ cooking parchment paper.
– bake for 5-7min at 375F
– remove from oven & set on cooling rack
– flip portobellos (gill side up) in baking dish. add toppings (see below) to each mushroom. (feel free to pile on the toppings!)
– sprinkle additional shredded cheese on top
– return to oven for another 2-3min until cheese melts

pizza toppings:
– mix in small prep bowl
(tip: you can prep pizza toppings while portobellos are roasting.)
– 2 stems from portobellos (rough chop)
– 1 red bell pepper (rough chop)
– 1/4 cup fresh parsley (fine chop)
– 1/4 cup scallions or green onions (rough chop)
– dash of ground curry blend
– dash of ground black peppercorns
– low-fat, lactose free cheese (grated, not shown in foto)

note: i used low-fat, lactose-free cheese for the first time in this recipe and was surprised at how good it tasted when melted on the ‘shroom. i found this lactose-free cheese in the deli section. it’s a nice option for foodies looking for a lactose-free option.

tip: if you have any leftover pizza topping, save it for brekkie the next day; it works well as filling for a brekkie burrito!

bon appetito! :)


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