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Portobello-Pizzas-with-Pesto

Portobello Pizza with Pesto

A delicious, gluten-free pizza alternative with tomatoes, mozzarella and olives stuffed into a portobello mushroom cap.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Ingredients Method

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

Method
 

  1. Clean out gills of mushrooms and wipe clean with a damp paper towel.
  2. Preheat oven to 400 degrees F.
  3. Spray mushrooms with avocado oil spray and salt, and bake for 10 minutes on their own.
  4. Meanwhile, make pesto in a food processor or blender using: the basil, garlic, walnuts, olive oil, salt, pepper, and Parmesan/nutritional yeast.
  5. Once the mushrooms are done, add a layer of mozzarella cheese to the base of the mushroom caps.
  6. Top with pesto, tomatoes, olives, and mozzarella balls.
  7. Bake an additional 10 minutes.