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Pesto Portobello Pizzas

Name: Pesto Portobello Pizzas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Europe, Italian
Ingredients: 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

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Total Time

Prep/Total Time: 30 min.

Makes

4 servings

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

Pesto Portobello Pizzas Recipe photo by Taste of Home

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Ingredients

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

Directions

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.

Pesto Portobello Pizzas

Ingredients

Directions

Nutrition Facts

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