Yield: 1 Servings
|2 tablespoons||Olive oil|
|4||Portobello mushrooms; stemmed, tops cleaned and sliced|
|2 tablespoons||Bottled roasted red bell peppers; drained and chopped|
|4 smalls||Baked cheese pizza crusts|
|4 slices||Provolone cheese|
Prep: 10 min, Cook: 5 min.
Heat oil in a heavy nonstick skillet over medium high heat. Saut onion 3-4 minutes, until it begins to soften. Add mushroom slices and saut another 2-3 minutes, until mushroom softens. Stir in roasted peppers until hot.
Serve over pizza crusts, topped with cheese.
Posted to recipelu-digest by molony <molony@...> on Feb 19, 1998