Pizza : Portobello Pizzas

• 1 tablespoon olive oil
  
• 1/2 cup thinly sliced onion
  
• 2 cloves garlic, minced
  
• 1 small red bell pepper, cut into thin strips
  
• 1 small green bell pepper, cut into thin strips
  
• 6 (3- to 4-inch) portobello mushrooms
  
• 3 tablespoons tomato paste
  
• 3 tablespoons TABASCO® brand Chipotle Pepper Sauce
  
• 2 tablespoons water
  
• Salt to taste
  
• Freshly ground pepper, to taste
  
• 3/4 cup shredded Chihuahua queso blanco or Monterey Jack cheese
  
• 2 to 3 tablespoons chopped fresh cilantro
  

Heat oil in a medium skillet over medium heat. Add onion and sauté until golden, about 5 minutes. Add garlic and pepper strips; cook and stir 1 minute. Remove from heat.

Remove stems from mushrooms and wipe mushroom caps clean with a damp paper towel; place on a baking sheet.

Combine tomato paste, TABASCO^® Chipotle Sauce, and water in a small bowl and mix well; spread evenly over the underside of each mushroom cap, then top with onion and bell pepper mixture and sprinkle with salt and pepper.

Bake in a 450°F oven for 5 minutes; sprinkle with cheese and bake 1 to 2 minutes longer until cheese is melted. Sprinkle with cilantro and serve immediately.

Makes 6 servings.