Ingredients Jump to Instructions ↓

  1. 4 ounces sliced pancetta or bacon strips, finely chopped

  2. 1 tablespoon plus 1 teaspoon olive oil, divided

  3. 4 cups sliced onions

  4. 2 tablespoons finely chopped oil-packed sun-dried tomatoes

  5. 1/4 teaspoon salt

  6. 1/8 teaspoon pepper

  7. 1 whole garlic bulb

  8. 3 tablespoons crumbled goat cheese PIZZAS:

  9. 4 large portobello mushrooms

  10. 2 tablespoons olive oil

  11. 1/3 cup shredded part-skim mozzarella cheese

  12. 3 tablespoons shredded Parmesan cheese

  13. 1 tablespoon minced fresh basil or 1 teaspoon dried basil

Instructions Jump to Ingredients ↑

  1. In a large skillet over medium heat, cook pancetta in 1 tablespoon oil until crisp. Remove to paper towels with a slotted spoon; set aside. In the same skillet, cook and stir onions until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Stir in the sun-dried tomatoes, salt, pepper and pancetta. Remove from the heat; keep warm. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with remaining oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; stir in goat cheese and onions. Brush mushrooms with oil. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Fill mushrooms with onion mixture. Sprinkle with cheeses. Place on a greased baking sheet. Bake at 375° for 8-10 minutes or until cheese is melted. Sprinkle with basil. Yield: 4 servings.


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