Grilled Portobello Pizzas

1. 1

   Stir together first 3 ingredients and 1/4 cup basil. Set aside.

2. 2

   Combine mushroom caps and Italian dressing in a heavy-duty zip-top plastic bag, turning to coat. Let stand 2 to 3 minutes. Remove mushrooms from marinade, discarding marinade.

3. 3

   Coat food rack with vegetable cooking spray; place on grill over medium-high heat (350u00b0 to 400u00b0).

4. 4

   Place mushroom caps, stem side up, on rack, and grill, covered with grill lid, 3 to 4 minutes on each side. Turn caps, stem side up, and spoon sauce mixture evenly into each.

5. 5

   Grill, covered, 2 more minutes or until thoroughly heated. Sprinkle evenly with shredded cheese and remaining 1/4 cup chopped basil; serve immediately.

6. 6

   Note: For testing purposes only, we used Classico Tomato-Basil Pasta Sauce.

7. 7

   Grilled Portobello Pizza Burgers: Serve Grilled Portobello Pizzas on warm, toasted hamburger buns with desired toppings.

* Per serving · 4 servings · Values may vary.

No additional tips available.