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Pesto Portabella Pizzas
  • Prep Time 10 minutes
  • Cook Time 15 minutes
  • Total Time 25 minutes
  • Yield 2 1x
Author Paula Jones of bell'alimento

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.

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Ingredients

Scale
  • 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.

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