Saturday, February 12, 2011

Portobello Mushroom Pizza
WISH TV Eat Right Now with Chef Wendell
Makes 1 serving

We now know cheesy Pizza, yes, our beloved friend is largely responsible for obesity, heart disease, and diabetes. Open your mouth and mind to this delightful pizza ‘redo’ the whole family will love.

If you haven’t heard, recently the USDA and the CDC announced Americans need to eat more vitamin dense fruits and vegetables in order to avoid current plagues of chronic disease. So, here’s a little help from my recipe box.

It’s a terrific way for the entire family to enjoy fresh healthy vegetables. Gather everyone together and make these tasty pizzas as a family. If you wish to use pizza sauce rather than tahini, that’s perfectly fine. Mild Tahini is sesame seeds turned into a peanut butter-like consistency. Loaded with zinc!

1 large Portobello mushroom

Juice of 1 lemon

¼ cup raw tahini paste or almond butter

½ small ripe local tomato sliced thinly

¼ ripe avocado, peeled, pitted, and thinly sliced

½ tbs. extra virgin first cold pressed olive oil

Sea salt and black pepper to taste

•Remove and discard stem of the mushroom and remove the mushroom cap ‘gills ‘with a tablespoon

•Turn cap upside down and place on a serving plate. Squeeze freshly squeezed lemon juice over it, and then pour on the tahini paste or almond butter

•Top with sliced tomatoes and avocados. Season with salt and pepper. Drizzle with the olive oil

• Have a sauté pan ready with a scant amount of antioxidant olive oil. Over medium heat, place the caps into the awaiting pan; sauté VERY briefly, remove.

•Cut into quarters

•Tastes best when eaten immediately.

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