Best 4 Assorted Grilled Portobello Pizzas Recipes

## Assorted Grilled Portobello Pizzas: A Symphony of Flavors on a Unique Crust

Portobello mushroom pizzas, a delightful culinary creation, offer a unique and flavorful twist to the classic pizza experience. These pizzas feature succulent portobello mushrooms as the base, replacing the traditional pizza crust. With their meaty texture and earthy flavor, portobello mushrooms provide a hearty and nutritious foundation for a variety of toppings.

The recipes in this article present a tantalizing array of grilled portobello pizzas, each boasting its own distinct flavor profile. From the classic Margherita, with its simple yet satisfying combination of tomatoes, mozzarella, and basil, to the more adventurous BBQ Chicken Pizza, topped with tender chicken, smoky barbecue sauce, and gooey melted cheese, these recipes cater to a wide range of preferences.

For those seeking a vegetarian option, the Roasted Vegetable Pizza bursts with colorful and flavorful roasted vegetables, complemented by a tangy balsamic glaze. Seafood lovers will delight in the Grilled Shrimp Scampi Pizza, where succulent shrimp mingle with a creamy scampi sauce and a sprinkling of Parmesan cheese.

Each recipe provides clear and concise instructions, ensuring that even novice cooks can create these culinary masterpieces with ease. Detailed ingredient lists and insightful tips guide you through the process, from selecting the best portobello mushrooms to achieving the perfect level of doneness.

So, get ready to embark on a culinary journey with this collection of Assorted Grilled Portobello Pizzas. Experience the symphony of flavors and textures as you savor each bite of these unique and delectable creations, elevating your pizza nights to a whole new level of enjoyment.

Let's cook with our recipes!

PORTOBELLO PIZZAS

Portobello Pizzas image

Portobello mushroom caps are the creative "crust" in this upscale spin on pizza. I also cut the caps into wedges and serve them as an appetizer.-Lisa Scheevel, LeRoy, Minnesota

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

6 large portobello mushrooms (4 to 4-1/2 inches), stems removed
1 tablespoon olive oil
1 pound bulk Italian sausage
1 can (15 ounces) pizza sauce
1 medium green pepper, chopped
1 medium onion, chopped
1/2 cup chopped fresh mushrooms
1/4 cup grated Parmesan cheese
2 garlic cloves, minced
1 cup shredded part-skim mozzarella cheese
Thinly sliced fresh basil leaves, optional

Steps:

Place mushrooms, stem side down, on a greased baking sheet; drizzle with oil. Bake at 350° for 20-25 minutes or until tender, turning once., Meanwhile, cook sausage over medium heat until no longer pink; drain. Stir in the pizza sauce, pepper, onion, mushrooms, Parmesan cheese and garlic. Divide among mushrooms; sprinkle with mozzarella cheese. Broil 2-3 in. from the heat for 1-2 minutes or until cheese is melted. Sprinkle with basil if desired.

Nutrition Facts : Calories 274 calories, Fat 16g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 699mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 18g protein.

GRILLED PORTOBELLO PIZZAS

Grilled Portobello Pizzas image

Portobello mushrooms make the most delicious (and healthy) pizza "crust." Save the stem ends of the portobellos to make flavorful soups and stocks.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 9

Ingredients

12 cherry tomatoes, halved (about 1/2 pound)
4 teaspoons fresh thyme leaves
2 tablespoons extra-virgin olive oil
1 tablespoon Roasted Garlic
Kosher salt and freshly ground black pepper
8 portobello mushrooms, cleaned and stems trimmed (about 3 pounds)
Four 1 1/2 X 3-inch shavings Parmigiano-Reggiano cheese (about 1/2 ounce)
4 very thin slices prosciutto (about 1 ounce)
4 tablespoons Rough-Cut Basil Pesto

Steps:

Prepare a stove-top griddle or outdoor grill.
Combine the tomatoes, thyme, 2 teaspoons of olive oil, the roasted garlic, and salt and pepper in a small bowl and toss. Set aside.
Brush the top and bottom of each mushroom with the remaining oil. Sprinkle with salt and pepper and grill until the mushrooms are tender, about 4 minutes per side.
Place the mushrooms stem side up on a cutting board. Arrange an equal amount of the tomato mixture on 4 mushrooms. Top each with a shaving of Parmigiano-Reggiano.
Arrange a slice of prosciutto on each of the remaining mushrooms and spread 1 tablespoon of the pesto on top of each prosciutto slice.
Arrange 1 of each pizza on each of 4 dinner plates and serve.

GRILLED PORTOBELLO PIZZA WITH GOAT CHEESE AND GREEN SAUCE AND THOUSAND-LAYER EGGPLANT NAPOLEON WITH NO-FAT TOMATO VINAIGRETTE

Grilled Portobello Pizza with Goat Cheese and Green Sauce and Thousand-Layer Eggplant Napoleon with No-Fat Tomato Vinaigrette image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 29

Ingredients

1/4 cup baby spinach
1/4 cup basil
1 teaspoon tarragon leaves
1 teaspoon balsamic vinegar
1 teaspoon capers
2 garlic cloves, roasted
2 tablespoons extra virgin olive oil
4 portobello mushrooms
2 tablespoons olive oil
Salt and pepper, to taste
8 ounces goat cheese, sliced thin
2 large eggplants, sliced crosswise, 3/4-inch thick
2 medium zucchini, sliced lengthwise, 1/4-inch thick
1 large red onion, sliced thin
1 large tomato, sliced 1-inch thick
1 large red pepper, roasted, peeled, seeded and julienned
1 large green pepper, roasted, peeled, seeded and julienned
1/2 pound spicy Monterey Jack cheese, grated
1/2 pound goat cheese, thinly sliced
1/2 bunch basil, chiffonade (save 4 leaves for garnish)
Olive oil
Salt and pepper, to taste
3 large tomatoes, halved, cored and seeded
2 ounces 2 year old balsamic vinegar
1 tablespoon minced basil 1 tablespoon minced shallots
1/2 teaspoon thyme leaves
1 teaspoon cracked black pepper
1 tablespoon honey
1 teaspoon salt

Steps:

Puree all the ingredients to form a sauce.
Rub mushrooms with oil. Season with salt and pepper. Place the mushrooms on the grill, rib side down, and cook for 5 minutes. Turn mushrooms and place green sauce over mushrooms. Add sliced goat cheese. Touch with a little more sauce. Close the top to the grill and smoke for 5 minutes more.
Lightly brush eggplant, zucchini and onions with olive oil and then season with salt and pepper. Grill for 3 minutes on each side. Grill tomato for 3 minutes on each side. While vegetables are hot, using a ceramic mold or bread pan lined with plastic wrap, make a layer of eggplant and then spread with 1-ounce of Jack cheese. Make a layer of red pepper and spread with 1-ounce Jack cheese. Make a layer of zucchini and spread with jack cheese. Make a layer of onion with jack cheese. Make a layer of green peppers and then a layer of goat cheese. Make another layer of eggplant and then another layer of goat cheese. Finally, make a layer of tomato and then a layer of basil. Lightly press, weight and allow to sit for 20 minutes. Turn upside down and release from the mold. Place left over goat cheese on top and garnish with basil.
Place tomatoes, meat side down, over medium hot grill for 8 minutes. Carefully remove and place in blender. Add remaining ingredients and blend until smooth.

PERSONAL PORTOBELLO PIZZA

Personal Portobello Pizza image

A delicious recipe that substitutes a portobello mushroom for a pizza crust. Try using pesto sauce instead of spaghetti sauce, and experiment with your favorite pizza toppings.

Provided by KJONES27

Categories World Cuisine Recipes European Italian

Time 40m

Yield 1

Number Of Ingredients 6

Ingredients

1 large portobello mushroom, stem removed
1 tablespoon spaghetti sauce
½ cup mozzarella cheese
½ tablespoon sliced black olives
4 slices pepperoni sausage
1 clove garlic, chopped

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic.
Bake for an additional 20 minutes, or until cheese is melted and golden.

Nutrition Facts : Calories 235 calories, Carbohydrate 10.6 g, Cholesterol 44.9 mg, Fat 13.6 g, Fiber 2.3 g, Protein 18.8 g, SaturatedFat 7.1 g, Sodium 589.9 mg, Sugar 4.1 g

Tips:

To make sure your portobello mushrooms are cooked evenly, slice them into 1/2-inch thick slices.
If you don't have a grill, you can also cook the portobello mushrooms in a grill pan over medium heat.
To prevent the mushrooms from sticking to the grill, lightly brush them with olive oil before cooking.
The best way to tell if the mushrooms are done cooking is to insert a fork into the center. If the fork comes out easily, the mushrooms are done.
Get creative with your toppings! You can use anything from cheese and veggies to meat and seafood.

Conclusion:

Grilled portobello pizzas are a delicious and easy way to enjoy a healthy meal. They're perfect for a quick lunch or dinner, and they're also great for entertaining guests. With so many different topping options, there's sure to be a grilled portobello pizza that everyone will love.