Portobello Pizza with Pesto
A delicious, gluten-free pizza alternative with tomatoes, mozzarella and olives stuffed into a portobello mushroom cap.
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.