Pesto Portobollo Pizzas Recipe
Pesto Portobollo Pizzas Recipe photo by Taste of Home

Pesto Portobollo Pizzas Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

  1. Preheat oven to 400°. Remove and discard stems and gills from mushrooms. Place mushrooms, stem side up, on a greased baking sheet.
  2. Spoon pesto over mushrooms. Top with tomato slices and sprinkle with cheese. Bake 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

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Pesto Portobollo Pizzas

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
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MY REVIEW
Reviewed Sep. 28, 2014

"Quick and easy, but a bit pricy with the portabellas."

MY REVIEW
Reviewed Jun. 3, 2012

"So yummy!"

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