Thursday, 11 August 2011

Will Run For Pesto Portobello Pizzas

If you are a mushroom lover this is the recipe for you!  However, it wouldn't be a lie to say that the mushroom is a great carrier for pesto, sundried tomatoes, red onions, black olives and all of my other favourite toppings.  

Pesto Portobello Pizza

Portobello mushrooms

scraping the gills with a grapefruit spoon

more room for toppings

brush both sides with olive oil/pesto mixture

stuff with your favourite toppings 

bake @ 425 F for 10 minutes

serve with your favourite salad

Pesto Portobello Pizzas


4 Portobello mushroom caps, stems removed & gills scraped
1/2 C + 1 Tbsp pesto (store bought or your favourite homemade recipe)
1 Tbsp olive oil
1/4 C Daiya mozzarella style shreds (or your favourite dairy/non-dairy mozzarella cheese)
1/4 C black olives
8 sun-dried tomatoes, finely chopped (** soaked in just boiled water for approximately 5 minutes and then drained) 
1/4 spinach, finely chopped
2 Tbsp red onions (I used green)

* feel free to substitute your favourite pizza toppings.

**  If you happen to live in the company of someone who is in  the habit of drinking unfamiliar liquids that resemble tea (note to self do not drink unfamiliar liquids even if they are lying around your apartment/house) you may not want to leave the leftover water lying around or that person might just get an tomato surprise!**.

Preheat oven to 425 F.

Using a grapefruit spoon scrape the gills out of the portobello mushrooms.  

Combine 1 Tbsp of pesto & 1 Tbsp of olive oil and brush all sides of the mushrooms.

Place 2 Tbsp of pesto in the scraped out portion of each mushroom.  Top with your favourite toppings ( mozzarella style shreds, black olives, spinach, red onions and sun-dried tomatoes).

Place mushrooms on a baking stone and bake until mozzarella style shreds are melted and mushrooms are cooked.  This should take approximately 10 minutes.

Enjoy with your favourite salad!

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