Vegetable Portobello Pizzas

• 2 large portobello mushroom caps, stems removed
• Extra-virgin olive oil (EVOO), for drizzling
• 4 pieces jarred grilled eggplant or marinated eggplant (available on Italian food aisle), drained
• 1 jarred roasted red pepper, drained and sliced
• 4 water-packed artichoke hearts, drained and sliced
• 3 tablespoons chopped fresh flat-leaf parsley or basil
• 1/2 cup arugula or baby spinach
• 1/4 cup finely chopped onion or shallot
• Salt and freshly ground black pepper
• 4 slices deli provolone cheese, or 1/4 pound Italian Fontina cheese, sliced
• Crushed hot red pepper flakes
• Italian dried seasoning or dried oregano

1. Preheat the oven or toaster oven to 450F.
2. Place the mushroom caps gill side up on a baking sheet and drizzle with EVOO.
3. Roast for 12 minutes, or until tender.
4. Layer the caps with the grilled eggplant, sliced roasted red pepper, sliced artichokes, parsley or basil, and arugula or spinach.
5. Drizzle the tops with a little more EVOO, and sprinkle with finely chopped onion or shallot and salt and pepper.
6. Top the mushrooms with 2 slices provolone or fontina each in even layers, then return the pizzas to the oven.
7. Bake for 5 minutes to set the vegetables and melt the cheese.
8. Add a pinch of red pepper flakes and Italian dried seasoning or oregano to the top of each portobello mini pizza and transfer to a plate.

portobello mushroom caps, extravirgin olive oil, italian food, red pepper, water, flatleaf, arugula, onion, salt, deli provolone cheese, hot red pepper, italian dried seasoning

Taken from www.epicurious.com/recipes/food/views/vegetable-portobello-pizzas-374718 (may not work)