Best 4 Pesto Portobello Pizzas Recipes
Indulge in a symphony of flavors with our delectable Pesto Portobello Pizzas. These gourmet pizzas are a culinary masterpiece, featuring a symphony of textures and flavors that will tantalize your taste buds. Each pizza is adorned with succulent portobello mushrooms, bathed in a vibrant and aromatic pesto sauce, and topped with a medley of fresh mozzarella and tangy goat cheese. The combination of earthy mushrooms, nutty pesto, and creamy cheeses creates a harmonious balance that will leave you craving more.
Our recipe collection offers a trio of tantalizing variations to satisfy every palate. The Classic Pesto Portobello Pizza is a timeless delight, featuring a traditional pesto sauce made from fresh basil, olive oil, pine nuts, and Parmesan cheese. For a more vibrant and herbaceous twist, try our Arugula Pesto Portobello Pizza, where arugula takes center stage, adding a peppery kick to the classic pesto. And for those who love a spicy adventure, our Spicy Red Pesto Portobello Pizza is a fiery delight, featuring a piquant red pesto made with roasted red peppers and chili flakes.
No matter your preference, our Pesto Portobello Pizzas are sure to impress. They are perfect for a casual get-together, a romantic dinner, or a quick and satisfying meal. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you utterly satisfied.
ROASTED PORTOBELLOS WITH PESTO
Homemade or storebought pesto can be used in this 30-minute recipe that's perfect for meatless Monday (or any day for that matter). Just scrape away the gills of the mushroom with a spoon, toss the caps with a little olive oil, salt and pepper and roast gill-side down for about 10 minutes. Remove from the oven, fill with pesto and pop them back into the oven for about 10 more minutes. Serve with a pile of rice or a tangle of noodles slicked with butter. There you have it: Satisfying and simple.
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 444 milligrams, Sugar 4 grams
EASY PESTO PIZZA
Our Test Kitchen kneaded basil, oregano and Parmesan cheese into packaged bread dough for this full-flavored crust. Purchased pesto sauce keeps it big on taste and convenience.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place dough on a lightly floured surface; let rest for 10 minutes. Knead in 1/4 cup cheese, basil and oregano. Roll into a 12-in. circle; place on a greased 14-in. pizza pan. Prick with a fork. Bake for 10 minutes., Spread pesto sauce over the crust. Sprinkle with mushrooms, mozzarella cheese and remaining Parmesan cheese. Bake until golden brown, 8-10 minutes longer.
Nutrition Facts : Calories 259 calories, Fat 11g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 513mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
PORTOBELLO PESTO PIZZA
I found this on a blog called "A Dash of Sugar and Spice" and I'm posting for safe keeping. I think I'll make it some weekend my husband is at camp because he doesn't eat mushrooms! It's a good vegetarian dish that could easily go carnivore with the addition of chicken.
Provided by PSU Lioness
Categories Lunch/Snacks
Time 27m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500.
- While the oven is preheating, melt the butter over medium heat in a skillet.
- Add the sliced mushrooms and garlic. Cook, stirring occasionally, until the mushrooms have released all of their liquid and are soft and browned, 10 to 15 minutes; set aside.
- Flour a 12" pizza pan and roll out dough on pan. Brush lightly with olive oil.
- Spread the pesto over the pizza dough, leaving a 1/2 inch border uncovered.
- Spread the mushrooms evenly over the pesto, and then top with the provolone cheese.
- Top with sliced tomatoes, spacing them evenly around the pizza, then sprinkle with Parmesan cheese.
- Slide the dough onto the heated stone, or place your baking sheet or pizza pan into the oven.
- Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.
- Remove from the oven, slice and serve.
Nutrition Facts : Calories 157.9, Fat 11.1, SaturatedFat 6.9, Cholesterol 28.9, Sodium 351.2, Carbohydrate 4.4, Fiber 1.1, Sugar 2.5, Protein 11.2
PERSONAL PORTOBELLO PIZZA
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
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 the portobello pizzas, start by slicing the mushrooms and brushing them with olive oil. Then, season them with salt, pepper, and garlic powder. Grill or roast the mushrooms until they are tender and slightly charred.
- While the mushrooms are cooking, prepare the pesto. In a food processor, combine basil, pine nuts, Parmesan cheese, garlic, olive oil, and salt and pepper. Pulse until the mixture is smooth and well combined.
- To assemble the pizzas, spread a layer of pesto on each flatbread. Then, top with the grilled portobello mushrooms, mozzarella cheese, and any other desired toppings. Bake the pizzas in a hot oven until the cheese is melted and bubbly and the crust is crispy.
- You can use different types of mushrooms for this recipe, such as cremini or shiitake mushrooms.
- If you don't have a food processor, you can make the pesto by hand. Simply chop the basil, pine nuts, Parmesan cheese, garlic, and olive oil together until they are well combined.
- You can also use store-bought pesto for this recipe.
- Serve the pizzas immediately with a side salad or soup.
Conclusion:
Portobello pizzas are a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. They are also a great way to use up leftover portobello mushrooms. The combination of the earthy mushrooms, creamy pesto, and melted cheese is sure to please everyone at your table.
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