Ingredients:

24 very large fresh mushrooms (2 ½ – 3 inches in diameter)

½ cup sliced green onion

½ cup finely shredded carrot

½ teaspoon fines herbes*, crushed

1 tablespoon margarine

¼ cup Grape Nuts Cereal

Nonstick spray coating

Paprika (decoration)

• Fines Herbes is an herb blend of parsley, tarragon, basil, thyme and chives

Remove stems from mushrooms; reserve. Simmer mushroom caps in a small amount of boiling water for 2 minutes. Drain mushroom caps onto paper towels. Cool. Finely chop stems to make about 1 cup. (still reserving other stems for yet another use)

In a small saucepan cook and stir chopped mushroom stems, green onion, carrot, and fines herbes in margarine until the onion is tender. Stir in cereal. Spray a shallow baking pan with nonstick spray. Spoon some of the mushroom mixture into each mushroom cap; place in baking pan.

Sprinkle with Paprika if so desired. Bake, covered, in a 425 degree oven for 12 – 15 minutes or until heated through. Makes 24 (8 servings)

My brother in law Randy told me about this, and yes it can be done!

What you will need:

Pizza dough–homemade or store bought

Sauce

Mozzarella cheese

Favorite toppings

Olive oil

Grill

Pizza paddle

Ladle

Knife

Preheat your grill to a high setting and brush the grates lightly with olive oil.

Decide to make your dough from scratch, buy it from the local pizza parlor or purchase frozen pizza dough from a supermarket.  (We usually purchase the Boboli ready made pizza dough, already baked)

Roll, stretch or pat out your dough into a circle or oblong shape approximately 1/4 inch thick. It is easiest to shape your dough right onto a lightly floured pizza paddle.

Brush both sides of the dough lightly with olive oil and place it right onto the hot grill.

Turn the crust over when it looks like it has set, which should take about 2 minutes.

Cover the pizza dough with your favorite sauce and sprinkle grated or sliced, mozzarella cheese over the sauce. Add any toppings that you like on your pizza.

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