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Four portobello mushrooms stuffed with mozzarella cheese, tomato, and bell pepper. The tomato and bell peppers are cut into shaped to look like tulips. Loose white tulips surround the large plate.
Sacha Hirschfeld

Portobello Pizzas

5 from 1 vote
Meaty portobello mushrooms stuffed with our favorite pizza toppings: basil pesto; low-moisture mozzarella; tomatoes; and bell peppers. This recipe is the epitome of adaptable and can be enjoyed as either a main or a side.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: Mains
Cuisine: American
Calories: 303
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Portobello mushrooms large size
  • ⅓ cup basil pesto homemade or store-bought
  • 8 oz mozzarella low-moisture; cut into small cubes
  • 1 tbsp extra-virgin olive oil
  • 4 small variety tomatoes 1 per "pizza"; sliced or cut into 6 slits lengthwise to make a flower
  • bell pepper I used a couple slices of red and green to mimic flowers and stems
  • kosher salt
  • black pepper
  • balsamic glaze homemade or store-bought; optional

Equipment

  • 1 rimmed baking sheet
  • 1 wire baking rack
  • 1 paring knife
  • paper towel

Method
 

  1. Preheat oven to 375°F. Set an oven-safe wire baking/cooling rack over a rimmed baking sheet. The wire rack is critical to avoid sogginess! Do not skip this step!
  2. Carefully remove stems from the portobello mushrooms. Wipe the caps clean using a small piece of paper towel. It's not necessary to scrape off the gills (underside of the cap).
    Place the portobello mushrooms on the wire rack top-side down and gills facing up.
  3. In a medium bowl, mix together mozzarella cubes, extra-virgin olive oil, a pinch of salt, a few grinds of pepper, tomatoes, and bell peppers.
    If you're planning on making designs with the tomatoes and bell pepper, simply omit from the mixing bowl and place last before baking.
  4. Spread a spoonful of pesto in each mushroom cap.
  5. Divide the cheese and veggie mixture evenly among the mushrooms, gently pressing the mixture into each cap so it stays in place. 
  6. Bake for 25 minutes, give or take a few minutes based on size of the mushrooms and amount of toppings. Cook until theres no more mushroom liquid dripping, cheese has melted, and starting to turn golden in places.
  7. Garnish with a drizzle of balsamic glaze, fresh basil, or dried oregano (all optional). Serve immediately!

Notes

SAUCES:
VEGGIES:
  • roasted red peppers
  • black or green olives
  • artichokes
  • jalapeño pepper
  • red or white onion
  • arugula
  • pineapple (sue me)
 CHEESE:
  • provolone
  • Monterey Jack
  • havarti
  • goat cheese
  • ricotta
  • smoked mozzarella 
MEAT 
  • sweet Italian sausage
  • spicy Italian sausage
  • bacon
  • ham
  • pepperoni
  • salami
  • prosciutto