Portobello Mushroom Pizzas



  • 6 large portobello mushroom tops, stems removed
  • 2 ½ cups cherry tomatoes
  • ¼ cup olive oil
  • 2 garlic cloves, minced
  • ¼ teaspoon red pepper flakes
  • 1 cup pesto
  • 3 cups fresh mozzarella cheese
  • 2 tbs fresh parsley


  • Preheat broiler
  • Drizzle olive oil on mushroom tops and season with pepper
  • Broil the portobello mushrooms for 5 minutes on each side until tender
  • In skillet, heat ¼ cup of olive oil over medium heat
  • Add garlic and cherry tomatoes
  • When the tomatoes start to burst, use a fork to squish tomatoes to create a sauce-like mixture
  • Add red pepper flakes and parsley and let simmer for 5 minutes
  • Remove from heat and allow to cool briefly
  • Fill mushroom tops with tomato sauce and 1-2 slices of cheese
  • Place mushrooms under broiler for 2-3 minutes, or until cheese is melted
  • Remove from oven and drizzle with pesto


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