Posts Tagged ‘portabella pizza’

Pesto Portobello Pizzas

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

Yield: 2
Prep Time: 10 minutes
Cook Time: 10-15 minutes


2 large portobello mushrooms – cleaned and gills removed
2 teaspoons pesto
1/2 -3/4 cup grated mozzarella cheese
3-4 cherry tomatoes – halved
kosher salt/pepper
fresh basil leaves


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.

Grilled Portabella Pizzas

Pizzas cooked on the grill are a classic summer menu item, and swapping portabellas for pizza crust makes it a fast and simple dinner solution for busy summer nights.

Yield: 4 servings

Serving Size: 1 portabella cap with sauce and cheese


4 large portabella mushrooms
1 tablespoon olive oil
1/2 cup marinara sauce
1/2 cup part-skim shredded mozzarella (or 2 ounces crumbled feta)

Optional ingredients for seasoning and toppings: fresh basil leaves, sea salt, black pepper; and preferred pizza toppings (e.g., black olives, green peppers, pepperoni, etc.)


Gently clean portabellas with a damp paper towel. Trim the stems with a paring knife and use a spoon to scrape the dark brown gills from the underside of the cap. (Tip: Save the stems and gills to make mushroom stock.)

Arrange the sauce, cheeses and topping in small bowls and line them up on a work surface.

Brush the underside of the caps with olive oil and grill, oiled side down, for 3 to 4 minutes over a medium-high flame.

Place the caps on the work surface, cooked side facing up, and if desired season with salt and pepper. Spread 1 to 2 tablespoons of sauce around the cap. Go easy on the sauce as the mushrooms will give off liquid when they cook, and too much sauce can make them soggy. Sprinkle with cheese to cover, then add optional toppings if desired such as black olives, fresh basil leaves and green pepper. Gently place back on the grill (toppings facing up) and cook another 3 minutes, or until cheese is melted.

Nutritional Facts

Calories: 120; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 10mg; Sodium: 290mg; Protein: 6g; Carbohydrates: 8g; Dietary Fiber: 2g

Portabella Pizette

Yield: 3 servings


For Sweet Potato Mash “Sauce”

2 medium sweet potatoes, peeled and parboiled

mashed with:

¼ cup heavy cream

2 tablespoons butter

For Pizza

6 portabella mushroom caps (stems removed, cleaned if necessary)

6 heaping tablespoons cranberry sauce

about ½ cup shredded cooked turkey or rotisserie chicken

about ½ cup shredded cheese

Chopped flat-leaf parsley for serving


1. Grill the portabella caps in a heavy grilling pan.

2. Spread the sweet potato mash over the portabella caps.

3. Top with the cranberry sauce, turkey and cheese.

4. Place under a pre-heated broiler (high) for a couple of minutes until the cheese starts to bubble and turn golden.  Sprinkle with chopped parsley and serve.

Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce

These stuffed portabella pizzas taste so much like the real thing you won’t believe they are vegan and gluten-free.

Yield: 4 servings (8 portabella pizzas)

Serving Size: 2 stuffed portabella pizzas


8 portabella mushrooms
2 cups pizza sauce

Cashew Basil Cheese Sauce
1/3 cup of each: red, green, orange pepper, diced
1/3 cup sweet onion, diced
2-3 large basil leaves, finely diced
1 tsp red pepper flakes

For Cashew Basil Cheese Sauce
1 cup raw cashews
1/3-1/2 tsp Himalayan sea salt, to taste
1/2 tsp cold-pressed sunflower oil
1 fresh basil leaf
1 small clove garlic
1.5 tbsp nutritional yeast
1 tbsp fresh lemon juice


For Cashew Basil Cheese Sauce
Place 1 cup of raw cashews in a bowl of water, cover, and soak overnight in the fridge. When cashews are ready, drain and place all ingredients (cashews, Himalayan sea salt, cold-pressed sunflower oil, basil, garlic, nutritional yeast, and lemon juice) into a food processor and process until smooth, stopping to scrape sides of processor as necessary. Taste and adjust seasonings if necessary.

For Portabella Pizzas
Preheat oven by setting the broiler on low. Take a baking sheet and cover with a silicone non-stick baking mat or parchment paper for easy clean up. Remove stems of portabellas and gently rub portabellas with a wet cloth to clean.

Place portabellas ‘belly’ side up on the baking sheet. Spoon about 2 tablespoons of pizza sauce into each portabella. Now spoon about 2 teaspoons of Cashew Basil Cheese Sauce on top of the pizza sauce.

Grab a cutting board and knife and chop the onion and pepper and then sprinkle onto portabellas. Finally, shake on some red pepper flakes and sprinkle finely diced basil on top. Broil in the oven on the lowest temperature setting on the middle rack for about 10-12 minutes, watching closely as broiler temperatures vary. Serve immediately.

Nutrition Facts

Calories: 330; Total Fat: 19g; Saturated Fat: 4g; Cholesterol: 5mg; Sodium: 490mg; Protein: 13g; Carbohydrate: 33g; Dietary Fiber: 7g

You might also like:

Gluten Free Stuffed Mushrooms

Portabella Caesar Salad

Mushroom Bruschetta Bites

Portabella Halloumi Burger

Gluten Free Stuffed Mushrooms

Herb Stuffed Mushrooms