Pesto Portabella Pizzas

Print
Portobello-Pizzas

Pesto Portabella Pizzas

  • Author: Paula Jones of bell'alimento
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: Apps & Sides, Gluten-Free, Main, Vegetarian

Description

When you’re wanting a “lighter” pizza option this one will fit that bill perfectly. Our personal pesto portabella pizzas are the perfect portion for a light lunch or even can be served as an hors de vors for all your summer entertaining.

Recipe courtesy of Paula Jones of bell’alimento.


Scale

Ingredients

  • 2 large portabella mushrooms – cleaned and gills removed
  • 2 teaspoons pesto
  • 1/23/4 cup grated mozzarella cheese
  • 34 cherry tomatoes – halved
  • kosher salt/pepper
  • fresh basil leaves

Instructions

  1. Preheat oven to broil.
  2. Place mushroom caps upside down on a muffin pan. Bake for 5-10 minutes until mushrooms have just begun to soften. Discard liquid.
  3. Equally divide pesto between mushroom caps. Using a silicone brush, spread pesto on inside of mushroom caps.
  4. Equally divide cheese between mushroom caps.
  5. Equally divide tomatoes between mushroom caps. Arrange on top of cheese. Season with salt and pepper.
  6. Turn oven to broil. Return mushrooms to oven and bake for additional 5 minutes OR until cheese has melted.
  7. Garnish with fresh basil.

If you like this, try these:

Avocado and Farro Harvest Buddha Bowl

With meaty shiitake mushrooms, this healthy vegetarian power bowl with a tahini drizzle will give you loads of energy.

view Recipe

Oyster Mushroom Toast with Black Pepper Ricotta and Lemon Dressed Microgreens

Rich oyster mushrooms are combined with creamy ricotta and sweet cherry tomatoes in these bite-size toasts. The microgreens sprinkled on top add a burst of refreshing lemon flavor that balances the pleasant earthiness of the mushrooms for an appetizer or snack that is both beautifully presented and delicious.

view Recipe
MCNov17-2-1441_Feature

Enoki Bulgogi Bibimbap

This recipe provides a meat-free twist on the traditional Korean dish. Finely chopped enoki mushrooms absorb the sweet and savory flavors of the marinade and pair well with the combination sautéed greens and crisp fresh cucumber to create a filling meal.

view Recipe
  • Connect with other mushroom lovers

    @mushroomcouncil

    • Serve this crispy mushroom and fennel-filled pastry at your #Easter celebrations. Guests will be impressed by how beautiful and delectable this app is!
.
.
RECIPE 👉 MUSHROOMCOUNCIL.COM
    • This Sautéed Mushroom and Sundried Tomato Avocado Toast is full of tangy and earthy flavors that we can't get enough of. 🍞
.
.
RECIPE 👉 MUSHROOMCOUNCIL.COM
    • Do you know what mushroom variety is commonly referred to as "hen of the woods"? Maitakes! These mushrooms make great a way to enhance rich, woodsy flavors in all your recipes.
    • #EarthMonth is halfway over! We've been adding mushrooms to anything and everything, especially dinners and hope you are, too! 🍴 Share with us your #EarthMonthDinner!
    • Boost the zest in your #DayoftheMushroom celebration with Classic Stuffed Mushrooms. 🍄
.
.
RECIPE 👉 MUSHROOMCOUNCIL.COM
    • Mushrooms are an #earthfriendly choice! Producing 1 pound only emits .7 lbs of CO2 equivalents - that's equal to driving 1 mile in a car! 🚗