Grilled Mushroom Medley Pizzas
Courtesy of Mushroom Council 4 Servings • 15 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 1 med.onion, sliced |
| 1 pt. grape tomatoes |
| 1/3 c. olive oil |
| 2 Tbsp. balsamic vinegar |
| 1/2 lb. crimini mushrooms, halved |
| 1/2 lb. shiitake mushrooms, stemmed and sliced |
| 1/2 lb. white button mushrooms, quartered |
| 1/2 lb. oyster mushrooms, cut into 1-in. pieces |
| 4 Flatout wraps |
| 2 c. baby arugula |
| 1/2 c. (about 2 oz.) freshly grated Parmesan cheese |
Directions:
1. Preheat grill. While grill heats, toss mushrooms, onions and grape tomatoes with olive oil and vinegar; season to taste with salt and freshly ground pepper.
2. Grill vegetables in one layer in a grill basket, in batches if necessary. Cook until underside of mushrooms are deep brown, about 6 to 10 mins; turn and grill other side till a similar color is achieved, another 6 to 10 mins. Cooking times may vary.
3. While vegetables are grilling, assemble pizzas; grill Flatout wraps for 1 min. on each side, then top with arugula, mushrooms, onions, tomatoes and Parmesan cheese. Serve warm.
* Note: If a grill basket is not available, layer several sheets of foil together and fold up sides to make a shallow pan, or use a disposable foil pan. Add a single layer of mushrooms and cook, without stirring, for about 5 mins. or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 mins. more, until other side is the same color.
* Recipe Courtesy of the Mushroom Council and Flatout Wraps. Photos courtesy of the Mushroom Council and mushroominfo.com
Nutrition:
Calories: 460; Calories From Fat: 201; Total Fat: 24g; Saturated Fat: 4g; Cholesterol: 9mg; Total Carbs: 49g; Fiber: 11g; Sugar: 6g; Protein: 20g; Sodium: 584mg;