Low Carb Portobello Pizzas in the CI Kitchen

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Our guest chef today is making a low carb friendly dish and a sunny cocktail!

To help support Colleen in her run for Eastern Illinois Foodbank’s Prom, you can donate HERE.

Calling all secret agents,mystery women and international spies, save the date for Prom Benefit 2018! Join us on Saturday, March 10, 2018 from 7-11pm at the Hilton Garden Inn. Celebrate 10 years of giving back to our community and help us raise 600,000 meals for our neighbors in need. Don’t miss a night of dancing,donating and crowing the Prom King & Queen — all for a good cause! This year’s event will offer a night full of fun with casino games, raffle prizes, heavy hors d’oeuvres, dancing and of course crowning a Prom King & Queen! 

Portobello Pizzas

 
6 portobello mushroom caps , stems removed, washed and dried with a paper towel
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
6 teaspoons Italian seasoning 
3/4 cup pizza sauce 
1 1/2 cups shredded mozzarella cheese 
30 miniature-sized pepperonis
6 cherry or grape tomatoes , sliced thinly
Salt and pepper , to taste
 
  1. Preheat oven to broil / grill settings on high heat. Arrange oven shelf to the middle of your oven.
  2. Combine the oil, garlic and 4 teaspoons of the seasoning together in a small bowl. Brush the bottoms of each mushroom with the garlic oil mixture and place each mushroom, oil side down, on a lightly greased baking sheet / tray.
  3. Fill each mushroom with 2 tablespoons of the pizza sauce per cap, 1/4 cup of mozzarella cheese, 6 pepperoni miniatures and tomato slices. Broil / grill until cheese has melted and is golden in colour (about 8 minutes).
  4. To serve, sprinkle with the remaining Italian seasoning and season with salt and pepper to taste.
 
Sunny Winter Cocktail
  • Juice of 3 clementines
  • 1 oz triple sec
  • 1 oz tequila
  • Sprig of marjoram
  • Clementine wedge for garnish
  • Pinch of cayenne pepper
  • Salt
Moisten the rim of your glass with clementine juice. Combine cayenne pepper and salt in a shallow bowl or plate. Turn the glass over onto the plate and coat the rim. Pour juice, triple sec, and tequila into a shaker. Shake well and pour over ice. Garnish with marjoram sprig.
 
Colleen Hatton
Owner / Event Coordinator
Chef Benjamin & Company, LLC
On Site Address: 45 E. University Ave., Champaign, IL 61821
Mailing Address: 606 S. Western Ave. Champaign, IL 61821
c) 217-390-4726
www.dishpassionatecuisine.com

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