The snow is mostly melted in the PacNW and it's time to dust off the BBQ and start brushing up on my grilling skills again. Our recipe for Greek Freak Portizza is so easy to make and can be changed to suit any taste or veggie in season.
GREEK FREAK PORTIZZA
Makes 2 Servings
2 large portabella mushrooms, black ribs removed
1 cup diced cooked chicken
1 cups Mexican blend shredded cheese
1 cup halved cherry tomatoes
1 tablespoon Greek Freak Spice Rub
2 tablespoons marinara or pizza sauce
1 tablespoon chopped fresh basil
Heat the grill to high. Divide the marinara sauce between the 2 portabella mushrooms and spread on the inside. Top with diced chicken, tomatoes and cheese. Sprinkle with Greek Freak spice rub and basil.
Place the mushrooms on the grill and cook until heated through and cheese is melted, about 8-10 minutes. Remove and enjoy.