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If you are looking for an alternative to typical pizza then this Portobello Pizza idea is for you. I have to be honest, even though I love mushrooms, I was quite the skeptic before I tried this and must say I am really glad that I did. The meatiness of the mushroom left me feeling full and the flavors from the pesto, tomato and mozzarella cheese just hits the spot.
In addition to the great taste, these are really simple to make and should only take about 20 minutes or so. You can also speed up the process of this quick portobello pizza by using store bought pesto. I used pesto I received from Cento Fine Foods from an Instagram recipe contest I won. Although I generally make my own sauces, I am a huge fan of Cento products and can honestly recommend trying their pesto. But, whichever pesto you choose, I think you will find that this Portobello Pesto Pizza is a great alternative to both pizza and meat. I hope you enjoy it!
I make two different versions of this pesto portobello pizza. The first version is a Pesto Portobello Caprese which is simply pesto, tomato and mozzarella cheese….
…..and the other version is a Ricotta Pesto and Sundried Tomato. The difference here is that you mix the ricotta with the pesto, and of course adding the sundried tomatoes gives it a whole different flavor.
A photo posted by Tina DiLeo (@cheftini) on Oct 19, 2015 at 10:47am PDT
You can’t go wrong either way. Try them for lunch or light dinner. Get the recipe below and let me know what you think! Happy Cooking and enjoy!
Portobello Pizza Caps
Ingredients
- 4 Portobello Mushroom caps
- 1/4 cup of extra virgin olive oil
- 2 Tablespoons of Pesto
- 4 slices of fresh mozzarella cheese
- Salt & Pepper to Taste
- Fresh Basil
- Extra Grated Cheese
- CAPRESE PESTO PIZZA
- 4 slices of Campari Tomatoes
- RICOTTA PESTO PIZZA
- 1/2 cup Ricotta Cheese mixed with pesto
- 4 Sundried Tomatoes Roughly Chopped
Instructions
- Preheat oven to 425 f
- Clean and remove stem;brush with EVOO; season with salt & Pepper; place on a greased cookie sheet open side down for about 10 mins; flip over for another 3-4 mins.
- CAPRESE PIZZA CAP
- Spread Pesto on the open side of each mushroom; add a slice of tomato, fresh basil, top with cheese and broil on low until cheese melts.
- RICOTTA PESTO PIZZA CAP
- Combine ricotta and pesto; spread over mushroom caps, add chopped sun dried tomatoes, top with fresh basil, mozzarella cheese and bake on top rack for an additional 10 minutes or until cheese melts.