Spicy Grilled Portabello Pizzas

This is a quick and easy recipe we enjoy quite often during grilling season. Make sure your rub the dried oregano between your fingers to release the flavours.

INGREDIENTS

4 portabello mushrooms (about 2 to 2 1/2 ounces each)

1/4 cup GF pizza sauce

1/4 teaspoon dried oregano

2 ounces GF pepperoni or salami

4 slices jalapeno Havarti cheese (1 ounce each)

2 tablespoons crumbled cooked bacon

2 to 3 ounces pickled jalapenos (about 6 slices per pizza)

DIRECTIONS

Remove the stem and scrape the gills from the mushrooms with a spoon; wipe off any dirt with a dry paper towel and set these on a work surface, hollowed side up.

Mix the oregano with the pizza sauce and rub 1 tablespoon of pizza sauce inside each mushroom with the back of a spoon.

Place the pepperoni or salami on top of the sauce.

Add the cheese and top with the jalapeno peppers and crumbled bacon.

Preheat the grill to medium-high heat.

Place the mushrooms on top of the grill, reduce heat to low, cover and grill for 5 to 7 minutes, until cheese is completely melted and ingredients are heated through.

Remove from grill; allow to sit for a couple of minutes before serving.

Enjoy!