Grilled Mushroom Medley Pizzas
1/2 lb. crimini mushrooms, halved
1/2 lb. shiitake mushrooms, stemmed and sliced
1/2 lb. white button mushrooms, quartered
1/2 lb. oyster mushrooms, cut into 1-inch pieces
1 medium onion, sliced
1 pint grape tomatoes
1/3 cup olive oil
2 Tbsp. balsamic vinegar
Salt and freshly ground pepper, to taste
4 tortilla wraps
2 cups baby arugula
1/2 cup (about 2 oz.) freshly grated Parmesan cheese |
Preheat grill. While grill heats, toss mushrooms, onions, and grape tomatoes with olive oil; season to taste with salt and freshly ground pepper. Grill vegetables in one layer in a grill basket, in batches if necessary (see note on Quesadilla recipe concerning grilling without a grill basket). Cook until underside of mushrooms are deep brown, about 6 to 10 minutes; turn and grill other side till a similar color is achieved, another 6 to 10 minutes. Cooking times may vary. While vegetables are grilling, assemble pizzas; grill tortilla wraps for 1 minute on each side, then top with arugula, mushrooms, onions, tomatoes, and Parmesan cheese. Serve warm.
