Best 9 Portobello Pesto Pizza Recipes

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Portobello pesto pizza is a delightful vegetarian dish that combines the earthy flavor of portobello mushrooms with the aromatic freshness of pesto. Whether you're a seasoned home cook or a beginner in the kitchen, this recipe is sure to impress with its simplicity and deliciousness. Made with just a few fresh ingredients, this pizza will tantalize your taste buds and leave you craving more. So, let's embark on a culinary journey and discover how to create this delectable portobello pesto pizza.

Check out the recipes below so you can choose the best recipe for yourself!

PESTO PORTOBELLO PIZZAS



Pesto Portobello Pizzas image

Super easy and delicious! Lunch, dinner or snack, we can't think of a time when these pizzas wouldn't come in handy. Serve quartered with toothpicks as appetizers. -Laurie Barmore, Waterford, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

4 large portobello mushrooms (4 to 4-1/2 inches)
1/2 cup prepared pesto
1 roma tomato, thinly sliced
1 cup shredded part-skim mozzarella cheese
4 fresh basil leaves, thinly sliced

Steps:

  • Preheat oven to 400°. Remove and discard stems and gills from mushrooms. Place mushrooms, stem side up, on a greased baking sheet., Spoon pesto over mushrooms. Top with tomato slices and sprinkle with cheese. Bake 15-20 minutes or until mushrooms are tender. Sprinkle with basil.

Nutrition Facts : Calories 261 calories, Fat 19g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 377mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 15g protein.

PORTOBELLO PIZZAS



Portobello Pizzas image

Portobello mushroom caps are the creative "crust" in this upscale spin on pizza. I also cut the caps into wedges and serve them as an appetizer.-Lisa Scheevel, LeRoy, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

6 large portobello mushrooms (4 to 4-1/2 inches), stems removed
1 tablespoon olive oil
1 pound bulk Italian sausage
1 can (15 ounces) pizza sauce
1 medium green pepper, chopped
1 medium onion, chopped
1/2 cup chopped fresh mushrooms
1/4 cup grated Parmesan cheese
2 garlic cloves, minced
1 cup shredded part-skim mozzarella cheese
Thinly sliced fresh basil leaves, optional

Steps:

  • Place mushrooms, stem side down, on a greased baking sheet; drizzle with oil. Bake at 350° for 20-25 minutes or until tender, turning once., Meanwhile, cook sausage over medium heat until no longer pink; drain. Stir in the pizza sauce, pepper, onion, mushrooms, Parmesan cheese and garlic. Divide among mushrooms; sprinkle with mozzarella cheese. Broil 2-3 in. from the heat for 1-2 minutes or until cheese is melted. Sprinkle with basil if desired.

Nutrition Facts : Calories 274 calories, Fat 16g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 699mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 18g protein.

PERSONAL PORTOBELLO PIZZA



Personal Portobello Pizza image

A delicious recipe that substitutes a portobello mushroom for a pizza crust. Try using pesto sauce instead of spaghetti sauce, and experiment with your favorite pizza toppings.

Provided by KJONES27

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 1

Number Of Ingredients 6

1 large portobello mushroom, stem removed
1 tablespoon spaghetti sauce
½ cup mozzarella cheese
½ tablespoon sliced black olives
4 slices pepperoni sausage
1 clove garlic, chopped

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic.
  • Bake for an additional 20 minutes, or until cheese is melted and golden.

Nutrition Facts : Calories 235 calories, Carbohydrate 10.6 g, Cholesterol 44.9 mg, Fat 13.6 g, Fiber 2.3 g, Protein 18.8 g, SaturatedFat 7.1 g, Sodium 589.9 mg, Sugar 4.1 g

PORTOBELLO PESTO PIZZA



Portobello Pesto Pizza image

I found this on a blog called "A Dash of Sugar and Spice" and I'm posting for safe keeping. I think I'll make it some weekend my husband is at camp because he doesn't eat mushrooms! It's a good vegetarian dish that could easily go carnivore with the addition of chicken.

Provided by PSU Lioness

Categories     Lunch/Snacks

Time 27m

Yield 8 serving(s)

Number Of Ingredients 8

1 tablespoon unsalted butter
1 lb baby portabella mushrooms or 1 lb cremini mushroom, sliced
1 garlic clove, minced
1 cup pesto sauce (homemade or store-bought)
8 ounces provolone cheese, shredded
2 tomatoes, sliced 1/4-inch thick and deseeded
1/2 cup grated parmesan cheese
1 refrigerated pizza dough (unbaked. Or use your favorite homemade recipe)

Steps:

  • Preheat oven to 500.
  • While the oven is preheating, melt the butter over medium heat in a skillet.
  • Add the sliced mushrooms and garlic. Cook, stirring occasionally, until the mushrooms have released all of their liquid and are soft and browned, 10 to 15 minutes; set aside.
  • Flour a 12" pizza pan and roll out dough on pan. Brush lightly with olive oil.
  • Spread the pesto over the pizza dough, leaving a 1/2 inch border uncovered.
  • Spread the mushrooms evenly over the pesto, and then top with the provolone cheese.
  • Top with sliced tomatoes, spacing them evenly around the pizza, then sprinkle with Parmesan cheese.
  • Slide the dough onto the heated stone, or place your baking sheet or pizza pan into the oven.
  • Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.
  • Remove from the oven, slice and serve.

Nutrition Facts : Calories 157.9, Fat 11.1, SaturatedFat 6.9, Cholesterol 28.9, Sodium 351.2, Carbohydrate 4.4, Fiber 1.1, Sugar 2.5, Protein 11.2

PORTOBELLO PIZZAS



Portobello Pizzas image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 16m

Yield 24 pieces

Number Of Ingredients 8

6 large portobello mushroom tops, stems removed and gills scraped
Extra-virgin olive oil, for liberal drizzling plus 1 tablespoon
Salt and freshly ground black pepper
1 pound Italian sweet sausage
1/2 pint grape tomatoes
1/2 cup cream
1/2 cup basil leaves, shredded or torn
1/2 cup shredded Parmigiano

Steps:

  • Preheat broiler.
  • Dress the mushroom caps with liberal drizzle of extra-virgin olive oil and season with salt and pepper. Broil the portobello mushrooms 5 minutes on each side until tender.
  • While caps are broiling heat 1 tablespoon extra-virgin olive oil in a skillet over medium high heat, add sausage and brown and crumble the meat, then add tomatoes to skillet and cook another few minutes until they burst. Add cream to skillet and reduce 2 to 3 minutes more. Remove the sausage from heat and fold in basil. Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes then quarter caps and serve.

PORTOBELLO PIZZA



Portobello Pizza image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 7

1 pint slow cooked tomato sauce (recommended: FreshDirect)
1 grilled flat bread (recommended: FreshDirect)
1 cup grated mozzarella cheese
2 tablespoons grated Parmesan
1 package sliced portobello mushrooms (or 3 loose portobello mushrooms)
1/2 pint green basil and pignoli pesto (recommended: FreshDirect)
Dried oregano, salt and pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Ladle a hearty portion of tomato sauce (2/3 cup) and spread evenly onto the flatbread.
  • Add a layer of grated mozzarella cheese and add 2 tablespoons parmesan cheese.
  • Layer big meaty Portobello mushroom slices in a sun-burst design. Complete by drizzling a generous amount of pesto on top. Sprinkle with dried oregano, salt and pepper, to taste. Place in the oven and bake until cheese is melted and lightly browned and the crust is crispy.
  • Serve with a smooth red wine such as Frey Vineyards Organic Sangiovese.

ROASTED PORTOBELLOS WITH PESTO



Roasted Portobellos With Pesto image

Homemade or storebought pesto can be used in this 30-minute recipe that's perfect for meatless Monday (or any day for that matter). Just scrape away the gills of the mushroom with a spoon, toss the caps with a little olive oil, salt and pepper and roast gill-side down for about 10 minutes. Remove from the oven, fill with pesto and pop them back into the oven for about 10 more minutes. Serve with a pile of rice or a tangle of noodles slicked with butter. There you have it: Satisfying and simple.

Provided by Martha Rose Shulman

Categories     dinner, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 5

8 medium (roasting size) portobellos
1 tablespoon extra virgin olive oil
Salt
freshly ground pepper
1/4 cup pesto (see recipe)

Steps:

  • Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 444 milligrams, Sugar 4 grams

PESTO-STUFFED GRILLED PORTOBELLOS



Pesto-Stuffed Grilled Portobellos image

Pesto-stuffed grilled portobellos make for the perfect summer outdoor meal. It stands alone as vegetarian fare if you serve it with fresh fruit (such as watermelon chunks and blueberries); I love it with cedar-plank grilled salmon as well. You will think you've died and gone to heaven.

Provided by Larry Short

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 3

Number Of Ingredients 8

6 portobello mushrooms
1 tablespoon olive oil
1 small shallot, minced
1 clove garlic, minced
1 splash Chardonnay wine, or as desired
3 tablespoons pesto
2 tablespoons pine nuts
½ cup shredded Italian 3-cheese blend

Steps:

  • Remove stems from mushrooms and finely chop stems.
  • Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
  • Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

Nutrition Facts : Calories 282.3 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 4.1 g, Protein 14.5 g, SaturatedFat 6.4 g, Sodium 296.8 mg, Sugar 4.5 g

PORTOBELLO PIZZAS



Portobello Pizzas image

Make and share this Portobello Pizzas recipe from Food.com.

Provided by Food.com

Categories     Vegetable

Time 20m

Yield 4 pizzas

Number Of Ingredients 9

4 large portabella mushrooms, cleaned, gills removed
1/2 cup pizza sauce
1 teaspoon italian seasoning
1 3/4 cups mozzarella cheese, shredded
40 mini pepperoni
4 large basil leaves, torn
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper

Steps:

  • Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
  • Brush inside and outside of mushrooms with olive oil. Season with salt and pepper and place on prepared sheet tray with the tops down.
  • Build the pizzas by laying tomato sauce, italian seasoning, cheese and pepperoni.
  • Bake for 10-12 minutes until cheese has melted and the mushroom is tender. Top with basil and serve.

Nutrition Facts : Calories 343, Fat 27.2, SaturatedFat 10.6, Cholesterol 60.7, Sodium 1285.4, Carbohydrate 7.5, Fiber 1.9, Sugar 3.2, Protein 18

Tips:

  • For a smoky flavor, grill the portobello mushrooms before slicing.
  • Use a variety of pesto sauces to create different flavor combinations.
  • Add other toppings to your pizza, such as roasted vegetables, grilled chicken, or fresh mozzarella cheese.
  • If you don't have a pizza stone, you can bake the pizza on a greased baking sheet.
  • Watch the pizza closely while it is baking to prevent it from burning.

Conclusion:

Portobello pesto pizza is a delicious and easy-to-make meal that is perfect for any occasion. With just a few simple ingredients, you can create a pizza that is both flavorful and satisfying. So next time you're looking for a quick and easy meal, give portobello pesto pizza a try. You won't be disappointed!

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