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Pesto Portobello Pizzas

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


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


  • Preheat oven to 400°. 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 15-20 minutes or until mushrooms are tender. Sprinkle with basil.
Nutrition Facts
1 pizza: 261 calories, 19g fat (7g saturated fat), 26mg cholesterol, 377mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 15g protein.
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Average Rating:
  • justmbeth
    Oct 8, 2017

    I liked these but my husband did not, probably because it was meatless. I am keeping this recipe as this will make a nice quick lunch for myself.

  • Katie
    Jun 15, 2017

    This simple recipe was delicious. I cooked mine on the grill over medium heat, for about 12 minutes.

  • muffbear74
    Sep 28, 2014

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

  • citaan
    Jun 3, 2012

    So yummy!