You know how people say “everything’s better with bacon?” Well, I’ve officially decided that everything’s actually better with Lime-Pickled Shallots! They definitely made the Asparagus-Parmesan Salad addicting, and wait till you try this “pizza!”
Remember that I learned about these wonderful delights as I was eavesdropping on my husband’s work, as he was editing a show about pizza joints in Brooklyn? Well, what I didn’t tell you earlier this week is that not only are they a prized pizza topping, but they are most prized when strewn upon chorizo!
Please feel free to use any pizza dough you’d like, but I encourage you to try my favorite gluten-free “crust.” It’s a grilled portabella mushroom!
In addition to everything being better with Lime-Pickled Shallots, there’s really no such thing as too many of them in one meal. So, I’d recommend serving these delicious mushroom creations with the Asparagus-Parmesan Salad this weekend!
And for dessert, I’d suggest Espresso Ice-Cream Pie — not for any specific culinary paring reasons, but it simply sounds like a perfect ending to a delicious dinner (or lunch)!
- 2 links raw pork chorizo about 1/2-pound
- 4 large portabella mushrooms
- Olive oil for the grill
- 1 medium-sized tomato cut into 1/4-inch slices
- 1 cup grated Gruyère cheese
- 1/4 cup Lime-Pickled Shallots drained
- Sea salt and freshly ground black pepper
- 4 sprigs fresh oregano
- Preheat the oven to 375 degrees F, and line a baking sheet with foil. Set aside.
- In a small sauté pan, sauté the chorizo until the inside is fully cooked, about 10 minutes or so. Once it's cool enough to touch, cut it on a bias into 1/4-inch slices. Set aside.
- Preheat a stove-top grill or BBQ and wash, dry, and remove the stems from the mushrooms. Then use a small knife to gently scrape the gills off the inside of the mushrooms. (Only because when you grill them, they become slightly bitter.) On a large plate, drizzle the mushrooms with olive oil on both sides and season generously with salt and pepper.
- Place the mushrooms on the preheated grill — if you don’t hear a sizzle, take them off until it’s hot enough! They will not grill and caramelize properly unless the grill is hot enough! Grill the mushrooms until they are nicely charred and becoming tender, about 3 or 4 minutes per side. When they are done, place them on the foiled covered baking sheet, flat side up.
- Add tomato slices to each mushroom, cutting them to fit if necessary, so they are in a single layer. Sprinkle the tomatoes with salt and pepper. Then divide the cheese evenly among the mushrooms, sprinkling it directly on top of the tomato slices. Now divide about half of the shallots on top of the cheese, followed by the chorizo slices. And finally, add the remaining shallots on top of all of the chorizo.
- Place the "pizzas" in the preheated oven and bake until they are very hot and the cheese is completely melted, about 7 minutes.
- Add a few oregano leaves to each one and serve!
If you don't have a stove-top grill or BBQ, you can brown the mushrooms in a sauté pan.
Even though I LOVE the pickled shallots, if you need to save time, you can use fresh, sliced shallots.
This is a fantastic entrée, but also serves very well as an appetizer or first course!
25 minutes ahead: Sauté the chorizo and grill the mushrooms.
10 minutes: Assemble and bake the “pizzas.”
This is best when served immediately after baking.