Preparation Time: 25 Minutes
Serves: 4 People
- 4 Large Portobello Mushrooms (4-5 inches across)
- ½ Cup Olive Oil divided
- 4 tsp. Victoria Taylor’s Tuscan Seasoning
- 2 Medium Tomatoes
- 16 Kalamata Olives, pits removed
- 4 oz Feta cheese or Goat Cheese, crumbled
Prepare the grill for a hot fire. Remove the stems from the mushrooms. Use a spoon to scrape out the mushroom gills. Use half the olive oil (¼ cup) to coat the mushroom on both sides. Slice the tomatoes into ¼ inch slices and arrange 3 slices on each Portobello Pizza. Sprinkle each pizza with 1 tsp. Tuscan Seasoning. Slice the olives in quarters lengthwise and arrange on the pizzas and top with the crumbled cheese. Drizzle the remaining olive oil over the pizzas. Place the pizzas directly over a hot fire on the grill and cover the grill. Grill covered for 5 minutes. Serve.
