Tanned, tasty

The Baltimore Sun

Cremini are the George Hamiltons of the mushroom world, sporting a perpetually tanned complexion. Except for the darker skin, they look like the common white mushroom, but they have a fuller, meatier flavor.

Cremini (the singular is cremino) grow up to become huge portobello mushrooms. According to The New Food Lover's Companion, cremini also are known as "common brown mushrooms" or "Roman" mushrooms.

Cremini are available year-round in supermarkets. You can use them as you would any white mushrooms.

Bill Daley writes for the Chicago Tribune.

Grilled Mushroom Medley Pizzas

Serves 4

1/2 pound cremini mushrooms, halved

1/2 pound shiitake mushrooms, stemmed and sliced

1/2 pound white button mushrooms, quartered

1/2 pound oyster mushrooms, cut into 1-inch pieces

1 medium onion, sliced

1 pint grape tomatoes

1/3 cup olive oil

2 tablespoons balsamic vinegar

salt and freshly ground pepper, to taste

4 Flatout Wraps

2 cups baby arugula

1/2 cup (about 2 ounces) freshly grated parmesan cheese

Preheat grill. While grill heats, toss mushrooms, onions and grape tomatoes with olive oil and vinegar; season to taste with salt and freshly ground pepper.

Grill vegetables in 1 layer in a grill basket, in batches if necessary. Cook until underside of mushrooms is deep brown, about 6 to 10 minutes. Turn and grill other side till a similar color is achieved, another 6 to 10 minutes. Cooking times may vary.

While vegetables are grilling, assemble pizzas. Grill wraps for 1 minute on each side, then top with arugula, mushrooms, onions, tomatoes and parmesan cheese. Serve warm. Note: If a grill basket is not available, layer several sheets of foil together and fold up sides to make a shallow pan, or use a disposable foil pan. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.

Per serving: 460 calories, 24 grams fat, 4 grams saturated fat, 9 milligrams cholesterol, 584 milligrams sodium, 49 grams carbohydrate, 11 grams fiber, 20 grams protein

Recipe and nutritional analysis courtesy of the Mushroom Council and Flatout Wraps

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