Irish cream liqueur

If you have followed Kootenay Spice’s Facebook page from the very beginning, you may recognize this Irish cream liqueur recipe as the very first one we ever posted, even before we had started up our blog!

Irish cream liqueur is perfect for celebrating with friends and family over Christmas or cuddled up with a loved one on a cool, stay inside, cozy winter day.

This recipe will fill about 3/4 of a 26oz bottle and requires the following:

irish cream ingredients

1.5 cups whiskey
2 tsp pure vanilla extract
1 can (300ml) sweetened condensed milk
1.5 Tbsp chocolate syrup
1/2 cup very strong coffee

Mix all of the ingredients in a blender.

Transfer to a 26oz bottle and chill at least an hour before serving. It will keep in the fridge for about a week.


Pour a little in your coffee, serve over ice or try drizzling some on ice cream.

Enjoy responsibly!

spinach crab dip to serve 1

hot spinach & crab dip

At Kootenay Spice we have yet another classic appetizer to share with you on the blog today: hot spinach & crab dip. This one is also great for sharing over the holidays and a tasty snack or starter anytime of the year!

As we’ve mentioned before, we generally make our own bread. For this dip we made our basic white bread (spiced up basic bread without the Herbs de Provence). We also used our cast iron soup bowls and baked a couple of custom size loafs that perfectly fit enough spinach dip for two! We also made a few mini-buns in our mini-cupcake baking trays for dipping.

spinach crab dip ingredients

This recipe will make enough spinach dip for about 4 people and requires:

2 medium or 1 large round bread loaf
1 cup cooked crab (or imitation crab meat)
2 cups fresh spinach
3 cloves fresh garlic
1/2 cup aged cheddar cheese
1/4 cup fresh parmesan or romano cheese
1/3 cup soft cream cheese
1/3 cup sour cream
1 Tbsp mayo or whipped dressing
mini-buns, bread or crackers (for serving)

spinach crab dip chopped ingredients

Chop the crab and spinach into small pieces. Mince the garlic cloves and grate the cheddar and Parmesan cheeses. Set aside half of the cheeses for topping.

spinach crab dip

In a large mixing bowl, thoroughly combine the crab, spinach, garlic, and one half of the cheeses with the cream cheese, sour cream and mayo or whipped dressing. Cover and let sit in the fridge for 1 hour.

hollowed buns

While the mixture is setting, carefully cut the top 1/3 or so of the bread loaf(s) off and remove some bread from the inside of the loaf. Take care not to pull out too much bread or the filling may leak out while cooking.

Preheat the oven to bake at 350°F.

spinach crab dip filled buns

Fill the bread bowl(s) with the cooled spinach and crab mixture.

cheddar on spinach crab dip

Sprinkle with the remaining cheddar cheese.

half cooked spinach crab dips  cooked spinach crab dips

Place the baking dishes on a pan and bake at 350°F for 20-30 minutes, until the edges of the bread are beginning to toast. Sprinkle the rest of the Parmesan cheese over the dip and return to the oven for 10-15 minutes, until the cheese and bread begin to turn brown.

cooked spinach crab dips

Let the spinach crab dip cool before serving.

spinach crab dip to serve 1

Serve hot or cold with extra crackers, bread, mini-buns, pita chips, tortilla chips, etc.


spinach crab dip to serve 2


devilled eggs

We love appetizers in the Kootenay Spice kitchen and at Christmastime the tasty little treats are aplenty! Devilled eggs are always a popular choice, as are the next few blog posts that we will be sharing with you.

We have tried many variations from easy to unnecessarily complex and as a result have come up with this simple and super tasty devilled egg recipe.

Friends of ours own laying hens and we are very fortunate to receive a regular supply of fresh eggs! They are a little tougher to peel, but the flavour is absolutely worth it!

We will sometimes make our own mayo as well, but for this post we have used whipped dressing. We find it makes the filling a little creamier, but use mayonnaise if you prefer. Chopped bacon is also optional, however we skipped it this time around.

This recipe is enough to devil 4 large eggs (8 halves) and requires the following:

devilled egg ingredients

4 large eggs (hard boiled & peeled)
2 tablespoons cream cheese (softened)
2 tablespoons whipped dressing (or mayo)
1/4 teaspoon mustard powder
1/4 teaspoon dill weed
1/4 teaspoon smoked paprika
dash of Worcestershire

Cut the eggs in half lengthwise. It is best to use a very sharp knife to do this, and wipe it clean between slicing each egg. This will help to prevent the whites of the egg from tearing.


Carefully remove the yolks from the egg halves and place in a mixing bowl. Place the egg whites on a tray (but not your serving tray)

Add a small pinch of the smoked paprika and the rest of the ingredients to the egg yolks. Using a hand mixer or food processor, whip until completely blended and creamy in texture.


Transfer the mixture to a piping bag. If you don’t have a piping bag, place it in a sealed plastic bag and cut a small piece (approx 1/4”) off of the corner.


Squeeze the yolk mixture into the egg whites. You should have enough mixture to fill each with a heaping helping.

Cover and refrigerate at least 30 minutes.


Lightly sprinkle with the remaining Smoked Paprika before transferring to a serving tray.

Serve & Enjoy

roasted smoked garlic caramelized onion dip on crackers smoked cheese

roasted & smoked garlic dip with caramelized red onions

Christmas season is upon us! A wonderful time to share joy and laughter with friends, family and maybe even a few strangers! Delicious food is aplenty and Kootenay Spice has come up with some simple and very scrumptious appetizers that are perfect to share with a gathering of two to twenty-two!

The first of these hors d’oeuvre dishes we have to share with you is roasted & smoked garlic dip with caramelized onion. It’s perfect for potato or tortilla chips, veggies and is also great on crackers, with or without cheese.

For this dip you will need:

roasted garlic onion dip ingredients

1 medium red onion
2 bulbs fresh garlic, peeled
4-6 cloves fresh smoked garlic (or additional fresh garlic and liquid smoke – see directions)
3 tablespoons sour cream
3 tablespoons cream cheese
1 teaspoon smoked salt
1 teaspoon sugar
1/4 cup olive oil

Preheat oven to bake at 350°

Chop the red onion into 1/4 inch slices. Sprinkle with sugar and 1/2 teaspoon of salt (we use Kootenay Spice Smoked Salt) and saute in 1 tablespoon olive oil over medium heat for about 30 minutes.

cooking onions

Stir every few minutes and add a few drips of water every now and again if/when they look like they are drying out. If the onions stick to the pan when they are done, release them by de-glazing with one tablespoon of red wine or balsamic vinegar.

caramelized onions

While the onions are caramelizing, the garlic can be roasting. Place all of the garlic into a small oven safe dish or bowl and cover with the remaining 3 tablespoons of olive oil. If you do not have any Kootenay Spice fresh Smoked Garlic, add 4-6 cloves of fresh garlic and a couple of drops of liquid smoke flavouring.

roasted garlic 3

Bake at 350 for about 30 minutes, stirring 2-3 times. When the fresh garlic is beginning to soften, remove from the oven and set aside.

Once the onions and garlic are cooked, drain off the excess oil and let cool. We like to reserve the flavour-infused oil to use for eggs or quick-frying veggies. Keep it in a sealed container in the fridge for up to 2-3 days.

roasted garlic onions

Combine the garlic and onions in a food processor and puree. Add sour cream, cream cheese and remaining 1/2 teaspoon of salt and continue pureeing until smooth.

roasted smoked garlic caramelized onion dip

Use this delicious, creamy blend as a chip dip, served with fresh veggies or, as we have done here, on crackers. We also added a few slices of our home-smoked Friulano cheese (which was seasoned with our Kootenay Pepper blend) and topped a few off with some additional Kootenay Spice fresh Smoked Garlic.

roasted smoked garlic caramelized onion dip on crackers smoked cheese

Enjoy & Happy Holidays!

brussel sprout barley close cropped

brussels sprouts with barley

We were trying to come up with something different for a side dish the other day and realized we have barely eaten any barley lately. So long in fact, we weren’t even sure if we had pearl or pot grains in the cupboard!

What did we decide to do with our barley? Well, it just so happened that we had some Brussels sprouts in our Kootenay Spice kitchen and decided to pair them up in a super tasty stove-top casserole.

This dish is perfect for any occasion and the bacon is optional, so it’s a great choice for vegetarians too!

brussel sprout barley ingredients

This recipe will serve 6-8 and requires:

12-16 Brussels sprouts
6 slices bacon, cooked & diced optional (reserve 2 tbsp drippings after cooking)
1½ cups barley
3-6 cloves garlic, minced
1 medium red onion, diced
3 carrots, diced
3 stalks celery, diced
3 cups vegetable broth
2 tsp sage
½ tsp fresh ground pepper
1 tbsp extra virgin olive oil (3 tbsp if omitting bacon)

brussel sprout barley split sprouts

Cut the ends off of the Brussels sprouts and cut in half lengthwise.

In a large saucepan, heat reserved bacon drippings (or 2 tbsp olive oil) over medium heat. Saute onion, carrots, celery and Brussels sprouts for about 5 minutes.

brussel sprout barley pre cooked

Add the barley, bacon and garlic and saute another 5 minutes, stirring occasionally.

Stir in the vegetable broth and bring to a boil.

Once boiling, reduce to simmer and cover.

Simmer until the water has absorbed, about an hour or so. Stir occasionally. Add the sage and pepper near the end, after about 45 minutes. For best results, try Kootenay Spice’s 4 Pepper Blend or Smoked Pepper flavours.

brussel sprout barley 2

Once the liquid is absorbed, remove from heat and stir in 1 tablespoon of extra virgin olive oil.

Serve immediately and enjoy!

DSC09087 (1)

gift packs

This holiday season Kootenay Spice has put together some gift packages to help make your Christmas shopping a little spicier! Our products make perfect stocking stuffers and are a great choice for foodies, chefs, BBQ enthusiasts, that tough to buy for person or the one who seems to have everything!

We have bundled up seasonings for a variety of tastes and budgets. Of course, we can always make up custom gift packages that include your own favourite flavours, just check out our products page and contact us to let us know what you’d like to include!

Gift wrapping is available at no extra cost and we can ship direct to your recipient if you prefer!

Order yours early to ensure it arrives in time for Christmas!

Kootenay Spice Top Picks – $45 ($56 value)


Top Picks is a collection of our best selling products, hand-picked by you, our customers! This package includes Fajita, Fish Rub, Grilled Chicken, Herbs de Provence, Kootenay Jerk, Kootenay Pepper, Lemon & Herb, Lemon Garlic Pepper, Rib Rub, Side Seasoning, Smoke Medley, Steak Seasoning and Taco!

Kootenay Spice Extravaganza! – $95 ($148 value)


Kootenay Spice Extravaganza! also available in sample-size packages for $55.

One of each of all Kootenay Spice Seasonings! Includes all 34 flavours in full size packages for you &/or your recipient to create their own gourmet kitchen creations! 4 Pepper Blend, BBQ, Beef Rub, Burger, Cajun, Chili Powder, Fajita, Fish Rub, Garlic Pepper, Grill Marinade, Grilled Chicken, Herbs de Provence, Italian Seasoning, Kootenay Chicken, Kootenay Fish, Kootenay Jerk, Kootenay Pepper, Lemon & Herb, Lemon Garlic Pepper, Lemon Pepper, Lemon Salt, Poultry Seasoning, Ranch Dressing Mix, Rib Rub, Seasoned Salt, Side Seasoning, Smoke Medley, Smoked Chili Flakes, Smoked Garlic, Smoked Paprika, Smoked Pepper, Smoked Salt, Steak Spice, Taco Seasoning.

Kootenay Spice Salt Free – $65 ($84 value)

salt free display 1

Kootenay Spice Salt Free also available in sample-size packages for $40.

Are you or a loved one trying to reduce your salt intake? Our Salt Free bundle is a collection of all of our salt free products: 4 Pepper Blend, Chili Powder, Fish Rub, Garlic Pepper, Grilled Chicken, Herbs de Provence, Italian Seasoning, Kootenay Chicken, Kootenay Fish, Kootenay Pepper, Lemon & Herb, Lemon Garlic Pepper, Lemon Pepper, Poultry Seasoning, Smoked Chili Flakes, Smoked Paprika and Smoked Pepper

Kootenay Spice Salts & Peppers – $33 ($40 value)


Try out all of our unique and delicious salt and pepper flavours! We always use cracked pepper and our own Smoked Mediterranean Sea Salt in these recipes: 4 Pepper Blend, Garlic Pepper, Kootenay Pepper, Lemon Garlic Pepper, Lemon Pepper, Lemon Salt, Seasoned Salt, Smoked Pepper and Smoked Salt.

Kootenay Spice Smoke Collection – $25 ($30 value)


Our Smoke Collection includes all of our smoked products: Smoke Medley, Smoked Chili Flakes, Smoked Garlic, Smoked Paprika, Smoked Pepper and Smoked Salt.

Kootenay Spice Seasoned Classics – $22 ($27 value)

seasoned display 2

The Classics is a mix of our signature Kootenay Spice flavours. Included is: Kootenay Chicken, Kootenay Fish, Kootenay Jerk, Kootenay Pepper, Chili Powder and Smoked Paprika.

Spicy Kootenay Spice – $22 ($28 value)


Our Spicy bundle includes flavours with a kick! Complete with: Cajun, Chili Powder, Kootenay Jerk, Kootenay Pepper, Smoked Chili Flakes and Smoked Paprika.

Kootenay Spice Beef Bundle – $22 ($27 value)


The Beef bundle is a collection of our flavours that go best with beef dishes. Make delicious roasts, steaks, hamburgers and more with: Beef Rub, Burger, Chili Powder, Grill Marinade, Smoked Paprika and Steak Seasoning.

Kootenay Spice Pork Pack – $22 ($27 value)

Pork Pack

Kootenay Spice’s pork bundle includes our own, personal favourite flavours for pork dishes. Included are: Cajun, Fajita, Kootenay Pepper, Rib Rub, Smoked Paprika and Steak Seasoning.

Kootenay Spice Poultry Pack – $20 ($24 value)


This package includes our best chicken, turkey, goose, wild fowl, any type of poultry seasonings. Included are: Cajun, Fajita, Grill Marinade, Grilled Chicken, Kootenay Chicken and Poultry Seasoning.

Kootenay Spice BBQ Pack – $20 ($26 value)


At Kootenay Spice we use our outdoor grills year-round. If you know someone who is a BBQ enthusiast like us, this gift pack is perfect! Flavours include: Beef Rub, Burger, Grill Marinade, Grilled Chicken, Rib Rub and Steak Seasoning.

Light-Flavoured Kootenay Spice – $20 ($25 value)


These flavours are versatile and add to the taste of your dish without overpowering. These light flavours include: Garlic Pepper, Herbs de Provence, Italian Seasoning, Lemon & Herb, Poultry Seasoning and Ranch Dressing Mix.

Kootenay Spice Veg – $20 (25 value)


Our Veg collection is just as it sounds, perfect for veggies! Season your harvest with: Cajun, Kootenay Jerk, Lemon Garlic Pepper, Ranch Dressing Mix, Side Seasoning and Smoked Chili Flakes.

Kootenay Spice Catch of the Day – $15 ($16 value)


Delicious seasonings for seafood, these spices are perfect for fish, prawns and more! Flavour your catch with: Fish Rub, Kootenay Fish, Lemon & Herb and Lemon Salt.

Southern Flavour Kootenay Spice – $15 ($17 value)


Try our some of our southern-style tastes! Included are: Chili Powder, Fajita, Kootenay Jerk and Taco.

Kootenay Spice Meat Lover’s Combo – $15 ($17 value)


A Kootenay Spice flavour for all of the popular proteins! Try out: Fish Rub, Grilled Chicken, Rib Rub (pork) and Steak Seasoning.

Kootenay Spice Soups, Stews and More – $12 ($13 value)


Classic seasonings for your casseroles, breads and other comfort foods. Seasonings include: Herbs de Provence, Italian Seasoning and Poultry Seasoning.

To order any of the above gift packages or your own custom selection, please contact us at info@kootenayspice.com. We offer secure transactions via PayPal.

Please contact us for shipping inquiries.

Enjoy the season and Happy Holidays!



stuffed bell peppers

As we mentioned previously in our preparing peppers post, we were quite fortunate with our sweet bell pepper harvest in our Kootenay Spice gardens this summer.

One of our favourite things to do with bell peppers is to stuff them with a rice, onion and pepper mixture. We picked out four of the plumpest peppers of the bunch, as well one of the reddest for a little added colour and flavour.

stuffed pepper peppers

One tasty tip to use when prepping your rice for this recipe is to use chicken stock in place of water. We are in the habit of making large batches of (salt free) stock after coking whole turkeys or chickens and always have some on hand in our freezer for things like rice and marinara sauce.

Keep in mind, our peppers were about 2-3 inches in diameter. If you are using larger, store-bought (typically 3-5 inches in diameter), you will only need one or two for this recipe.

stuffed pepper ingredients

For these stuffed peppers (enough to feed at least two) you will need:

4 small bell peppers
1 small red pepper
1 small red onion
2 cups cooked rice
2-3 strips cooked bacon (optional)
extra virgin olive oil

Set your oven to bake at 350*F.


First off, remove the tops, ribs and seeds from the four green peppers. This is easiest with a paring knife, curved if you have one. Take care removing the ribs, as they can be tricky to cut out.


Lightly coat the trimmed green peppers in olive oil and place them on a baking sheet or pan.

Bake at 350*F for about 10 minutes, just enough to soften the pepper shells, but not quite long enough to brown them. Once they are softened, remove from the oven and set aside to cool slightly.

While the pepper shells are cooking & cooling, chop up your additional red pepper, red onion and (optional) bacon into small pieces.


Sauté the pepper and onions in olive oil until the onions begin to turn clear and the peppers are just beginning to soften, about 3-4 minutes.


Stir the cooked red pepper, onion and bacon pieces into the cooked rice.


Fill the pepper shells with the rice mixture. You will want to pack it in quite firmly, taking care not to tear the shell.

Depending on the size of your peppers, you may have some leftover stuffing. Don’t worry, it reheats well and makes a great side dish for a take-to-work-lunch!


Put the stuffed peppers back into the oven for 10-15 minutes, until the rice is just starting to get toasty on top.


Remove from the oven, transfer to a plate and allow them to cool & set for about 5 minutes before serving.

optional: serve with soy sauce, hot sauce and/or butter.




fresh pepper prep

bell pepper prep

This year, we grew a few pepper plants in our Kootenay Spice gardens. Mostly sweet green peppers, with a few cayenne plants thrown into the mix.


A few weeks ago, we harvested a few dozen beauties from our plants and knew we needed to do something soon to keep them from spoiling on us. Our favourite way of keeping the bell peppers tasting fresh over the winter months is blanching and freezing them. We will share another post with you in the near future about how we processed our cayenne peppers.

Blanching is quite an easy process, most of the work is in prepping the peppers before tossing them into the water. This process is best if you intend to cook the peppers in the future. If you prefer your peppers raw, skip the blanching and go straight to the freezing step.

All you need to prep your bell peppers are:

Fresh bell peppers (as many as you would like to prep)
Large pot of boiling water
Large bowl of ice water
Pairing knife (curved if you have one)
Chopping knife


First, use the pairing knife to carefully cut the stem off of the pepper.

Cut the pepper in half and remove the ribs and seeds. You can cut them into smaller pieces if you prefer, but remember to reduce your blanching time.


Now it is time for blanching the pepper pieces. Prepare a large bowl of cold water with about a dozen ice cubes & have it ready beside the pot. Once the water is at a rolling boil, carefully place the peppers in the water. Depending on how many peppers you are prepping, you may need to do a few batches of blanching.


Let the peppers sit in the boiling water for 4 minutes. If you chose to cut your peppers into smaller pieces, only let them sit in the water for 2-3 minutes.

Remove carefully with a strainer and immediately place in the ice water to stop the cooking process. Let them sit in the ice water for the same amount of time that they were in the boiling water.


Remove from the cold water and place in a colander and shake off any excess water.


Lay them out on a tray lined with paper towel and allow them to dry for at least an hour.


Once the pepper pieces have dried somewhat, transfer them to a cookie sheet (we’ve lined ours with parchment paper), taking care not to let the pieces touch. If they do, they will definitely freeze together.  Let them freeze for 24 hours.

Once the pepper pieces are completely frozen, store them in a freezer bag and enjoy fresh, home grown peppers in your meals throughout the winter!

View of Trail, BC

food bank donations

As fall settles in and the days get cooler, it is hard not to start thinking about Christmas and the holiday season. Unfortunately, that can cause increased stress and anxiety for some people.

At Kootenay Spice, we are happy to have a great relationship with Kate’s Kitchen, our local Salvation Army Soup Kitchen. As we’ve mentioned before in our community post, we contribute a monthly donation and in return are free to use their commercial, industrial kitchen space in their off hours.

In addition to their hot food services, the wonderful people at Kate’s Kitchen also provide monthly food hampers for families in need, as well as specific Christmas hampers over the holidays. As Christmas and the cold weather get closer, the demand for their services grows greater and greater. In 2012, the Salvation Army in Trail alone gave out nearly 10,000 food hampers to individuals and families.

Kootenay Spice has now begun collecting donations for the Salvation Army Food Bank. We will have a jar for cash donations and a box for non-perishable food donations at the markets we attend.

If you cannot make it to a market, contact us and we will do our best to make arrangements to pick up your contribution. We can also accept online donations via PayPal. We will then pass everything we collect on to the Kate’s Kitchen and keep you posted on what and how much is being donated. All donations will be above and beyond our regular contribution to the kitchen.

So, next time you are shopping for groceries or looking through you cupboards, remember to think of those who are in need and consider what you can maybe do to help make life a little more comfortable for a family in need.

pumpkin pie slice

pumpkin pie

Autumn is a beautiful time of year. The temperatures are getting cooler, leaves are changing to beautiful colours and cozy sweaters get pulled out of storage. At this point, we at Kootenay Spice are thinking about pumpkin, turkey dinners and other comfort foods!

We have had a few requests to try our hand at a sweet pumpkin pie and after a few pretty tasty attempts, we have come up with a delicious, sweet-but-not-too-sweet pie that bakes like a cake.

pumpkin pie slice with whip

You can use a 9″ prepared pie shell, or use the oreo crust, which we very much prefer. You can also use your preference of whipped topping. We like to whip our own 35% with a touch of icing sugar and our own, homemade vanilla (recipe included).

For this recipe, you will need:

pumpkin pie ingredients

1 1/4 cup oreo cookie crumbs
1/4 cup melted butter

pie filling
1 can (400ml) pure pumpkin (unseasoned)
1 can (300ml) sweetened condensed milk
2 eggs, beaten
1 package Kootenay Spice Pumpkin Pie Seasoning

whipped cream
1 cup 35% whipping cream
2 tablespoons icing sugar
1 tablespoon pure vanilla extract

Preheat your oven to bake at 450°F.


Combine oreo crumbs and melted butter in a medium bowl. Once combined and still crumby, firmly press into a 9″ pie pan.

pumpkin pie shell

pie filling

Combine the pumpkin, sweetened condensed milk, beaten eggs and Kootenay Spice Pumpkin Pie Seasoning in a mixing bowl. Mix on medium speed with an electric whisk/mixer for 3 minutes.


Pour the pie filling into the pie shell, just to the top of the crust. You will likely have a little too much. You can make a little extra pie shell and cook a few single size dishes in muffin pans.

Bake at 450°F for 7 minutes.

Reduce heat to 325°F and bake another 30 minutes, or until a poked-in toothpick comes out clean.

cooked pumpkin pie

Once cooled and set, slice and serve with whipped cream topping:

whipped cream

Combine 35% whipped cream with vanilla and icing sugar. Whisk (with an electric mixer if you have one) for about 5 minutes, until stiff peaks form.

Enjoy your pumpkin pie and Happy Fall!


vodka crantini

crantinis side

Every now and then at Kootenay Spice, we like to mix things up a bit! This post is actually more so shaken, not stirred… We are making vodka crantinis!

When making martinis or crantinis, a main contributor to flavour is quality liquour. For our crantinis, we use Grey Goose vodka. Pure cranberry juice also adds to the flavour. If you can, avoid ‘cocktails’ or ‘blends’, as they tend to contain more sugar & additives.


This recipe will make 2 drinks (1.5 oz alcohol each) and requires the following:

3 oz vodka
1.5 oz cranberry juice
1 oz sprite/7-up
10 – 20 frozen cranberries
1 – 2 cups ice


Place the ice into a martini shaker and add the vodka and cranberry juice. Do not add the sprite. Shake well.


Divide the sprite into two chilled martini glass. Add the frozen cranberries.


Shake the martini shaker once more and carefully divide into the two martini glasses.

Serve and enjoy responsibly!

tomatoes peppers

portabella pizzas

Our personal Kootenay Spice garden harvest, combined with the plentiful and delicious produce available at the local vendor markets and our local grocer have served us very well this summer!

If you have never tried a portabella mushroom, you are in for a delightful treat! They are flavourful, large mushrooms that are quite filling and meaty. Although we are not (yet) growing our own portabella mushrooms, we were very pleased to have homegrown tomatoes, peppers and chives for this super tasty recipe.

We use our own marinara recipe for the sauce. Prepare the sauce about an hour before the pizza. You can replace with your favourite pizza sauce (tomato paste with a sprinkle of Kootenay Spice Italian Seasoning is a simple, tasty suggestion).

Portabella Pizza ingredients

For these portabella mushroom pizzas (to serve 2) you will need:

2 portabella mushrooms
4 Roma tomatoes
1 small green pepper
1/2 cup marinara sauce
1/4 cup olives
2 tablespoons chives
1/2 cup mozzarella cheese
2 tablespoons olive oil (separated)

Preheat oven to 350°F.

Gently pull the stems off of the mushrooms and coat lightly in oil. Place in a hot, unoiled pan over medium heat for about 2 – 3 minutes per side, until they are starting to soften.

fried portabella shells

Remove from pan and place on an oiled baking sheet.
Tip: line baking sheet with tinfoil for easy cleaning if the cheese melts over.

marinara olives peppers on mushroom

Coat mushrooms with marinara sauce and top with olives and chives, followed by peppers and tomatoes.

tomatoes peppers

cheese on pizza

Top off with mozzarella cheese and bake for about 10 minutes, until cheese is melted and beginning to brown.

finished portabella pizza

Remove from oven and let cool before serving. Enjoy!