Recipe - Portobello Mushroom Pizzas

1 md Red onion; cut into 1/2inch
; thick slices
One fourth cup All purpose flour; seasoned
with salt
; and pepper
1 lg Egg; beaten lightly with
; 2 teaspoons water
One half cup Yellow cornmeal
2 lg Portobello mushrooms; about
1 pound,
; stems discarded
One fourth cup Olive oil
Three fourths cup Spaghetti sauce; warmed
One half cup Coarsely grated Italian
Fontina cheese
One fourth cup Freshly grated Pecorino
Romano cheese
; plus additional for
garnish

Heat an oiled, well seasoned, ridged grill pan over moderately high heat
until hot but not smoking and grill onion slices, turning, until golden,
about 2 minutes each side. Transfer onions to a plate and season with salt
and pepper.

Preheat oven to 350 degrees.

Have ready in 3 separate shallow bowls, seasoned flour, egg, and cornmeal.
Dredge mushrooms in flour, shaking off excess, and coat with egg, letting
excess drip off. Dredge mushrooms in cornmeal, shaking off excess. In a
10inch heavy skillet heat oil over moderately high heat until hot but not
smoking and saute mushrooms, turning, until golden, about 2 minutes each
side. Transfer mushrooms as cooked to a baking sheet, stem sides up.

Assemble "pizzas":

Spread about One fourth cup spaghetti sauce on each mushroom and divide Fontina,
and onion among mushrooms. Sprinkle Pecorino Romano on top of "pizzas" and
bake in middle of oven 7 to 8 minutes, or until cheeses are melted. Spread
about 3 tablespoons warm sauce on each 2 plates and top with a "pizza".
Garnish "pizzas" with additional Pecorino and serve.

Yield: 2