These vegetarian stuffed portobello mushrooms are a tasty and healthy twist on pizza! They come together fast enough for a weeknight meal and even the carnivores in your house will leave satisfied.
Author:Leanne Ray, MS, RDN
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:2 servings 1x
Category:Mains
Method:Oven
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
2 large portobello mushroom caps (cleaned, stems and gills removed)
1 Tbsp olive oil
1/2 cup tomato sauce
2 Tbsp pesto
2/3 cup shredded mozzarella cheese
Grated parmesan cheese, red pepper flakes, fresh basil
Instructions
Preheat oven to 400 degrees
Place mushrooms stem side down on a baking sheet and drizzle with olive oil, then season with salt and pepper. Bake for 8-10 minutes or until tender.
Flip mushrooms and top with tomato sauce, pesto and mozzarella cheese (divide evenly between the two).
Bake for 5 more minutes or until cheese is completely melted. Broil 1-2 minutes to get cheese bubbly and slightly browned on top.
Top with parmesan cheese, red pepper flakes & basil.
Notes
Feel free to add your favorite pizza toppings to this before topping with the mozzarella cheese.
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