Tinfoil Portabella Pizzas

12 Sun, 2010 § 3 Comments

Tinfoil dinners are generally a camping staple for us.  It is super easy to build a complete & delicious meal we simply chop & wrap beforehand; then toss gently place in the coals.

Patiently waiting for them to thoroughly cook through is the most difficult part ;).  Normally these are a pretty basic combination of chopped vegetables, meat for Dave, a little Earth Balance butter & some seasonings, but I wanted to make something a little different this time.

Oh.

My.

I am going to toss gently place these beauties in the fire?

Why not?  These Stuffed Portabella Pizzas are meant to broil on the lowest temperature setting for several minutes to really toast the delicious Cashew Basil Cheese, but I was hoping laying a few coals over the tinfoil would do the trick.

While our cheese did not exactly toast beneath the mound of peppers, it did melt & taste FANTASTIC none the less.  It is no wonder Angela took Gold in the Portabella Playoffs.  The combination of pizza sauce, peppers & — have I mentioned how much I love? — cashew basil cheese is spot-on-good-stuff.

Not generally a huge fan of red sauce, Ashley’s home-made pizza sauce is the best, especially with my mom’s bottled tomatoes; just throw in some red pepper flakes for a burst of heat.  Because I made it from scratch & was unsure how much it would yield,  I was a bit short of the one cup needed for our 4 porta-caps.  We also used a lot more chopped peppers than Angela [the same amount [1 C] she used for 8 caps]; so while our pizzas are less photo-worthy, they are certainly no less taste bud worthy.

  • After removing stems & gently rubbing the Portabella caps with a wet cloth to clean, lay each on its own lightly oiled sheet of tinfoil [if you are taking them camping].
  • Spoon ~ 2 T of Pizza Sauce into each Portabella
  • Spoon ~ 2 tsp of Cashew Basil Cheese over the sauce
  • Divide chopped Onion [1 – 2 T total] & chopped Peppers [I used a combination of ½ C Bell & ½ C Banana Pepper] into equal portions & sprinkle over Portabellas.
  • We threw on some sliced garden jalapenos as well.
  • Sprinkle Red Pepper Flakes & finely dice fresh Basil over the top
  • Wrap & seal in tinfoil homes until cooking over the fire OR skip all the tinfoil stuff & broil 10-12 minutes, on middle rack, watching closely.
  • Serve immediately!

~

What are in your tinfoil camp entrees?

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§ 3 Responses to Tinfoil Portabella Pizzas

  • […] Stuffed Portabella Pizza – A Road More Balanced […]

  • Ashley says:

    Ooooh, this is such a yummy idea. The huz doesn’t like shrooms though! We have similar tastebuds but I few of the things I REALLY love he does not…shrooms, pumpkin, cinnamon 😦 Glad you like my pizza sauce!

    • Allie says:

      It is the best!
      Dave is not a huge fan of mushrooms, but really liked this AND he has actually started craving mushrooms [even if rarely]! Tastes change, so keep “sneaking” them in. Dave once despised spinach; now loves it. Pumpkin–which Eisley & I LOVE–he will really only have as pie; but he likes other varieties of winter squash which is fortunate because we eat SO MUCH of it during Fall & Winter. He still hates all the vegetables I really love: beets, asparagus, brussels sprouts, bok choy, kale…I am still devising ways to win him over 😀 Kale’s flavor hides well in sweet potato-corn chowder, so there is one. Raw beets I might be able to do. The others I think are only losing battles. 😛

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