Pesto Portobollo Pizzas Recipe

Pesto Portobollo Pizzas Recipe photo by Taste of Home

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Super easy and delicious! Lunch, dinner or snack, we can’t think of a time when these pizzas wouldn’t come in handy. Serve quartered with toothpicks as appetizers. —Laurie Barmore, Waterford, Wisconsin

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Pesto Portobollo Pizzas Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

4 large portobello mushrooms (4 to 4-1/2 inches)
1/2 cup prepared pesto
1 roma tomato, thinly sliced
1 cup (4 ounces) shredded part-skim mozzarella cheese
4 fresh basil leaves, thinly sliced

Directions

Remove and discard stems and gills from mushrooms. Place mushrooms, stem side up, on a greased baking sheet.
Spoon pesto over mushrooms. Top with tomato slices and sprinkle with cheese. Bake at 400° for 15-20 minutes or until mushrooms are tender. Sprinkle with basil. Yield: 4 servings.

Originally published as Pesto Portobello Pizzas in Simple & Delicious June/July 2012, p33