Taking a small break from my FAV Keto friendly Fathead pizza…NOT because I don’t still love it, but because these Portobello Pesto Pizza are so easy to make. There’s also minimal cheese if you’re trying to cut that out a bit.
The thing about my Portobello Pesto Pizzas is that, except for the mushrooms, I usually have all the ingredients already in my fridge. I keep a jar of pesto sauce from Costco in the back of my fridge-jackpot. Red onions, sun dried tomatoes and some kind of cheese always live in my kitchen so this meal is pretty easy to pull together in less than 30 minutes.
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Here’s the gig….These Portobello Pesto Pizzas start by cranking up the oven to 350*. Line a rimmed cookie sheet with foil or parchment paper-trust me it’s easy clean up. You MUST use a rimmed cookie sheet or else you will have those delectable mushroom juices running all over the bottom of your oven. Then its game over. That’s not fun or easy to clean.
I gently wash my Portobello mushrooms with a damp paper towel. You just dusting off any loose dirt that may be on the caps. Then I pull off the stems and save those for another recipe at a later time. Sometimes I’ll add those stems chopped to a bolognese sauce or a soup so they don’t go to waste.
For the best Portobello Pesto Pizzas I place the portobello mushrooms smooth side down on the rimmed baking sheet. Drizzle with olive oil and generously sprinkle with salt and pepper. Pop that baking sheet directly into the 350* oven for about 20 minutes or until your mushrooms are weeping. I know, I know I said weeping.
While you portobello mushrooms are baking you can pull out all your other ingredients. Basically the only thing you really need to chop is the onion. Your pesto is already prepared in the jar. The sun dried tomatoes (I get mine from Trader Joe’s not in oil) already come chopped. And your cheese (goat or feta) are already crumbled.
Portobello Pesto Pizzas are basically what you want to make of the mushroom base. Pull the portobello mushrooms out of the oven and top each one with a dollop of pesto. Spread out the pesto evenly over the inside of the mushroom cap. Then top with however much of the toppings you like.
This last part takes just 5 -6 minutes. Pop the baking sheet back in the oven to melt the cheese and roast all the other toppings. Sometimes I even put the oven on broil for a minute or two, to get a little crispy on top. But DON’T walk away if you do that as you don’t want burnt Portobello Pesto Pizzas.
Serve these hot right out of the oven or at room temperature with a big side salad. These Portobello Pesto Pizzas are great as leftovers, too! (if there are any leftover).
- 6 portobello mushrooms large
- 3 tbsp olive oil
- ⅓ cup pesto sauce good quality jarred or homemade
- ⅓ cup goat cheese or feta cheese
- ⅓ cup sundried tomatoes
- ⅓ cup red onion sliced
- Salt and pepper
Preheat oven to 350*. Line a rimmed baking sheet with parchment paper. Take the stems off each portobello mushroom cap and place topside down on baking sheet.
Evenly drizzle olive oil over all the inside of all 6 mushroom caps. Then sprinkle salt and pepper over the inside of the mushroom caps. Place baking sheet in 350* oven for 20 mins. Remove from oven and set aside. Keep oven on at 350*.
First spread the pesto sauce inside and evenly between all 6 mushroom caps. Then sprinkle on the sun dried tomatoes and red onion. The top each mushroom cap with your cheese of choice.
Return rimmed baking sheet to oven for 5-7 mins or until cheese is fully melted.
Sprinkle with basil garnish if desired. Enjoy!