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Issue 441: Eggplant or Portobello Pizza

Rivky Kleiman

Ahoy there! It's pizza boats!

Thursday, May 03, 2018

 Mishpacha-Recipe

Food Preparation and Food Styling by Chanie Nayman, Photography by Lisa Monahan .

A new twist to an old favorite.

Ingredients

Serves 6

Portobello Mushroom
  • 6 mini portobello mushroom caps or 3
  • mini eggplants
  • 1½ cups marinara sauce, divided
  • 2 Tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ cup raw quinoa
  • 1 cup pareve beef broth
  • 1 cup shredded Muenster cheese


Preparation

Preheat oven to 350°F (180°C). Clean and dry portobello mushrooms, or slice mini eggplants in half, yielding 6 eggplant “boats.”

Pour 1 cup marinara sauce on the bottom of a 9x13-inch (23x33-cm) baking pan. Arrange the mushrooms or eggplants in the marinara sauce. Drizzle with olive oil, kosher salt, and pepper. Cover pan with foil and bake for 30 minutes.

Meanwhile, place the raw quinoa and pareve beef broth in a small saucepan and bring to a boil, then lower to a simmer for 15 minutes. Remove from heat and do not lift cover. Allow to sit 15 minutes to assure all water is absorbed. Fluff the quinoa. Add in ½ cup marinara sauce.

Remove mushrooms or eggplants from oven. Spoon 1 Tbsp quinoa mixture into each mushroom or eggplant half. Top with a generous sprinkling of the shredded Muenster cheese. Bake for an additional 10 minutes, uncovered.

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Issue 441: White Chocolate Cheesecake

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Issue 439: Cappuccino Cheese Brownies

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