Portobello Mushroom Pizzas

Recipe Ingredients

1 lb	454g / 16oz	Red onion - cut 1/2" thick (medium)
		Slices
1/4 cup	15g / 0.5oz	All purpose flour - seasoned with
		Salt and pepper - to taste
1		Egg - beaten lightly with (large)
2 teaspoons	10ml	Water
1/2 cup	31g / 1.1oz	Yellow cornmeal
2 cups	474ml	Portobello mushrooms - (abt 1 lb) - stems discarded (large)
1/4 cup	59ml	Olive oil
3/4 cup	177ml	Spaghetti sauce - warmed
1/2 cup	73g / 2.6oz	Coarsely-grated Italian Fontina cheese
1/4 cup	36g / 1.3oz	Freshly-grated Pecorino Romano cheese - plus additional
		For garnish

Recipe Instructions

Heat an oiled, well-seasoned, ridged grill pan over moderately-high heat until hot but not smoking and grill onion slices, turning, until golden, about 2 minutes each side. Transfer onions to a plate and season with salt and pepper.

Preheat oven to 350 degrees.

Have ready in 3 separate shallow bowls, seasoned flour, egg, and cornmeal. Dredge mushrooms in flour, shaking off excess, and coat with egg, letting excess drip off. Dredge mushrooms in cornmeal, shaking off excess. In a 10-inch heavy skillet heat oil over moderately-high heat until hot but not smoking and saute mushrooms, turning, until golden, about 2 minutes each side. Transfer mushrooms as cooked to a baking sheet, stem-sides up.

Assemble "pizzas": Spread about 1/4 cup spaghetti sauce on each mushroom and divide Fontina, and onion among mushrooms. Sprinkle Pecorino Romano on top of "pizzas" and bake in middle of oven 7 to 8 minutes, or until cheeses are melted. Spread about 3 tablespoons warm sauce on each of 2 plates and top with a "pizza". Garnish "pizzas" with additional Pecorino and serve.

This recipe yields 2 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9166)

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