Portobello Pesto Pizzas


So, I love pizza. LOVE IT. Especially NY style. This is a new found love for me.  I HATED pizza as a kid.  I know, I know…insert every single comment regarding that, I have ever received {here}.  But pizza is not so great for you. Especially when your kids want you to make/order it pretty much every single day. FORTUNATELY, portobello mushrooms make pretty delicious substitutes for crust. Which means you can make mushroom pizza and load it up with cheese guilt-free…right?

So, are you having a carving for pizza but don’t want all the carbs?  Then you have to try these Pesto Portobello Pizzas!  Fresh homemade basil pesto, garden ripe tomatoes with garlic and mozzarella all over a savory grilled portobello mushroom.  OMG!!  These grilled portobellos make for the perfect summer outdoor meal. It stands alone as vegetarian meal if you serve it with fresh fruit or a garden salad!





Serving Size: 1 Mushroom Cap

Portobello Pesto Pizzas

10 minPrep Time:

15 minCook Time:

25 minTotal Time:

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  • For the basil pesto:
  • 2 tablespoons of pine nuts
  • 2 cups loosely packed basil leaves
  • 1 garlic clove, peeled
  • 1/2 small avocado
  • 3 tablespoons olive oil
  • For the portobello pesto pizza:
  • 4 portobello mushrooms
  • 2 small tomatoes, diced
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 4 ounces shredded mozzarella


  1. Preheat an indoor or outdoor grill on high.
  2. In a food processor, combine pine nuts, basil, garlic and avocado.
  3. Pulse until ingredients are broken up.
  4. Drizzle in the olive oil, while keeping the food processor on, until you get a sauce-like consistency.
  5. In a small bowl, combine diced tomatoes, garlic and 1 tablespoon of Olive Oil. Set aside.
  6. Remove stems from portobellos.
  7. Brush the mushrooms with the remaining olive oil on both sides.
  8. Place the mushrooms cap side down on the grill.
  9. Grill till the mushrooms are softened, turning once (approx 5 minutes on each side).
  10. Remove the mushrooms from the grill and place on a baking sheet.
  11. Spoon approximately 1/4 cup of basil pesto onto each mushroom.
  12. Top with the tomato mixture and sprinkle with the cheese.
  13. Broil the mushrooms until the cheese has melted. Watch carefully!



Author: Steph Potter

I am a wife and stay at home mother of two adorable little men. I'll spend a small fortune on the right pair of shoes or purse. Sometimes, I don't feel like a "real" adult. Sometimes, I feel like I'm getting old. Often at the same time. This is my space to share weekly dinner menus, healthy recipes, useful cooking tips and my fitness journey. So grab a cup of coffee, a cozy chair and enjoy!

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