POTOBELLO PIZZAS

      Title: POTOBELLO PIZZAS
  Categories: Miamiherald, Ovolacto
       Yield: 4 Servings
  
       4    Fresh portobello mushrooms
            -3-5 inches wide
       3    Canned chipotie chilies in
            -adobo sauce
       3 tb Oyster sauce
     1/3 c  Vegetable oil
       1 lg Red onion; sliced
       3    Poblano chilies or green
            -bell peppers; sliced
            Salt
       4 oz Mexican chihuahua or other
            -good melting cheese
  
   Note: look for canned chipotle chilies and oyster sauce in the ethnic
   section of your supermarket. Preheat oven to 400 degrees. Cut stems
   off portobellos and use for another purpose, such as duxelles. Clean
   caps with a wet cloth.  Bake mushrooms about 3 minutes ~ longer if
   you are going to eat them with a fork. Meanwhile puree chipotles and
   oyster sauce in a blender until smooth; add a little water if
   necessary. Set aside. Heat oil over medium heat in a large saute pan.
   Saute onions and poblanos until mixture begins to wilt, then add salt
   to taste. Mixture should be somewhat moist rather than dry because
   onion and chilies can dry out in oven. Continue to saute 3 minutes,
   then remove from heat and cool. Place portobellos with gill side up
   in front of you. Brush top with chipotle-oyster sauce mixture. Top
   with onion mixture. Place mushrooms on baking sheet and bake 5
   minutes. Remove and spread cheese over tops. Return mushrooms to oven
   and bake another minute or until all cheese is melted. Serve
   immediately.
   
   Nutritional info per serving: 301 cal; 9g pro, 7g carb, 27g fat
   (79%), 1.5g fiber, 25mg chol, 1228mg sod
   
   Source: A Cook's Book of Mushrooms Miami Herald, 9/28/95 format:
   8/15/96, Lisa Crawford
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