In the next installment of “Things I Drizzle with Balsamic Glaze”, we have portobello pizza with pesto! I suppose this is just the Summer of the Balsamic Glaze, and I’m okay with it. These are pretty similar to the Caprese Zucchini Boats, but we’re using portobello mushrooms as the base instead!
Portobello mushrooms are very versatile. You can use them as a burger bun, as a vegetarian burger substitute, or as a portobello pizza crust! So many options.
A couple of things about prepping your portobellos:
- I would scrape the gills out. The gills are on the underside of the mushroom. While the gills are edible, sometimes they can become bitter, and may release a super dark-brown liquid when cooked. Ick. Up to you, though!
- Pop the stem out, or cut out as much as you can. This helps to create a flatter pizza surface, but also, the stem can become woody and tough when cooked.
- This video does a great job showing you how to do it!
There’s not too much else to note about this recipe! It’s very easy and quick; it takes about 20 minutes to cook. If you want to vary up the pesto recipe you use, check out this post for three ways to make pesto.
This recipe doesn’t use a homemade balsamic glaze (thank you, Trader Joe’s), but it is very easy to make and you can easily do it if you want that fresh glaze! I like this recipe because it doesn’t use as much sugar as other recipes.
Portobello pizza recipe
Portobello Pizza with Pesto
Ingredients
- 4 portobello mushrooms large
- 1/2 cup mozzarella cheese shredded
- 1/2 cup mozzarella balls fresh
- 1/2 cup black olives halved
- 1/2 cup cherry tomatoes halved
- 2 cups fresh basil leaves packed
- 3 cloves garlic
- 1/2 of a lemon juiced
- 1/2 cup walnuts
- 1/4 cup Parmesan cheese or nutritional yeast
- 1 tsp salt
- 1/8 tsp black pepper
- 1/3 cup olive oil
- 1 Tbsp balsamic glaze
Instructions
- Clean out gills of mushrooms and wipe clean with a damp paper towel.
- Preheat oven to 400 degrees F.
- Spray mushrooms with avocado oil spray and salt, and bake for 10 minutes on their own.
- Meanwhile, make pesto in a food processor or blender using: the basil, garlic, walnuts, olive oil, salt, pepper, and Parmesan/nutritional yeast.
- Once the mushrooms are done, add a layer of mozzarella cheese to the base of the mushroom caps.
- Top with pesto, tomatoes, olives, and mozzarella balls.
- Bake an additional 10 minutes.
want more mushroom recipes?
Last week, we saw the super-popular Mushroom Pasta with Goat Cheese Sauce. And you can learn about my favorite medicinal mushroom in this post about the health benefits of chaga, with a chaga mocha recipe! (Yup, mushrooms in a mocha. Trust me).
- Honey-Walnut Goat Cheese Spread (5-Minute, 4-Ingredient) - August 6, 2021
- Vegan Red Pesto Recipe (Pesto Rosso) - February 24, 2021
- My Favorite Digestive Enzyme + The Basics of Digestion - November 5, 2020
