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Ingredientes
- 1 med Red onion cut 1/2" thick
- Â Â slices
- 1/4 c. All purpose flour seasoned with
- Â Â Salt and pepper to taste
- 1 lrg Egg beaten lightly with
- 2 tsp Water
- 1/2 c. Yellow cornmeal
- 2 lrg Portobello mushrooms - (abt 1 lb) stems discarded
- 1/4 c. Extra virgin olive oil
- 3/4 c. Spaghetti sauce warmed
- 1/2 c. Coarsely-grated Italian Fontina cheese
- 1/4 c. Freshly-grated Pecorino Romano cheese plus additional
- Â Â for garnish
Direcciones
- Heat an oiled, well-seasoned, ridged grill pan over moderately-high heat till warm but not smoking and grill onion slices, turning, till golden brown, about 2 min 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 till warm but not smoking and saute/fry mushrooms, turning, till golden brown, about 2 min each side. Transfer mushrooms as cooked to a baking sheet, stem-sides up.
- Assemble "pizzas": Spread about 1/4 c. 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 min, or possibly till cheeses are melted. Spread about 3 Tbsp. hot sauce on each of 2 plates and top with a "pizza". Garnish "pizzas" with additional Pecorino and serve.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 2 servings | |
| Calories 519 | |
| Calories from Fat 270 | 52% |
| Total Fat 30.53g | 38% |
| Saturated Fat 4.62g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 48mg | 2% |
| Potassium 579mg | 17% |
| Total Carbs 52.4g | 14% |
| Dietary Fiber 3.8g | 13% |
| Sugars 5.48g | 4% |
| Protein 10.13g | 16% |
