Grilled portobello flatout pizza

In a small bowl or plastic bag, combine the garlic, herbs, and vinaigrette. Add the mushroom caps and let stand for 1 hour or more.

Remove from the marinade (it’s okay if the herbs stick to the mushrooms) and cook the mushrooms for about 10 minutes on a grill pan until tender. Season with salt and pepper, and cut into slices.

Preheat oven to 375°F. Place Flatout flatbread on a cookie sheet.

Bake at 375°F for two minutes, then remove from the oven.

Spread a thin layer of the crushed tomatoes over the flatbread, then arrange the mushroom slices over the sauce. Top with cheese.

Bake at 375°F for four minutes. Remove from the oven and serve immediately.

Grilling method: Preheat grill to 375°F. Grill the mushrooms for about 10 minutes until tender. Pre-bake the flatbread on the grill for 2 minutes. Remove flatbread from grill. Assemble flatbread ingredients according to the recipe, then return the flatbread to grill. Close Lid. Grill for 4 minutes or until the cheese melts.