Portobello Pesto Pizza

Other, Vegetarian

Portobello Pesto Pizza

Adapted from Hello Healthy

Now that I’ve discovered portobello mushrooms, I love making anything portobello. This includes stuffed portobellos. Just like stuffed vegetables, I’ve always found the idea of stuffed mushrooms intriguing but I never ate any because I hated mushrooms. But now I have a newfound freedom in the culinary world!

Yield: 4 servings

Ingredients:

  • 2 tablespoons walnuts (or pine nuts)
  • 2 cups loosely packed basil leaves
  • ½ small avocado
  • 3 tablespoons olive oil
  • 4 portobello mushrooms
  • 2 medium tomatoes, sliced (I like Roma tomatoes)
  • 4 slices Swiss cheese

Directions:

  1. Preheat the oven to 400F (204C). Line a baking sheet with wax paper and set aside.
  2. To make the pesto, combine the walnuts, basil and avocado in a food processor. Pulse until the ingredients are broken up. Add the olive oil 1 tablespoon at a time and process after each addition until you get a sauce-like consistency. Season with salt and pepper.
  3. Remove the stems from the portobello mushrooms and use a spoon to scrape out the inside gills. Place them cap side down on the prepared sheet pan.
  4. Divide the pesto evenly amongst the portobellos. Top with the sliced tomatoes and then the cheese.
  5. Bake in the preheated oven for 15 to 18 minutes until the cheese is bubbly.

 

Comments: I think what takes up the longest time in this recipe is the pesto. Otherwise, the recipe is easy and quick. Instead of Swiss cheese you can also use mozzarella or Fontina, sliced or grated. To complete the meal, I made some brown rice to go with the portobellos.

Portobello Pesto Pizza, porción

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9 thoughts on “Portobello Pesto Pizza

      1. Cheese IS my whole life, haha! What’s your favourite kind of cheese? I’m a sucker for anything creamy, sharp, or flavourful. Okay, basically every cheese. But goat, feta, brie, and cheddar are favourites!

        Like

      2. It’s a hard decision…Definitely love goat and feta but the feta has to be made with goat or sheep’s milk. I also really like a melting cheese we have in Argentina that’s called Port Salut, which is a milder cheese.

        Liked by 1 person

      3. That’s a good question…I don’t know about where you live but right now I’m taking some time off of college and am with my parents who live in The Woodlands outside of Houston. There’s a store nearby owned by an Argentine woman and she sells a bunch of Argentine products. I guess try and find a place that sells Argentine products and they may have it. (Even if they don’t you’ll find LOADS of yummy stuff.) It is not like fontina. Like I said it’s pretty mild. I like it by itself but it’s a great melting cheese for sandwiches, quesadillas, pizzas…you name it.

        Liked by 1 person

      4. Cool! I live in Waterloo, the most boring student-oriented city in Ontario 😉 All we have here are pubs, pizza places, McDonalds, and shawarma… because there are four universities in this one city! 😛

        I’ll have to find a speciality foods store for when I get back to BC. Thanks for sharing!

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