Portobello Pesto Pizzas

I had a delicious pizza at my friend, Amber’s, house last week. I decided to make my own, only on a Portobello mushroom. It was super quick, easy, and amazing! I will definitely make these again. Of course, I forgot to take a picture. I used the leftovers to make Mae a quick regular pizza. The picture is from that.

4 Portobello mushrooms ( I think 2 per person is a good number, unless you have a lot of sides)
goat cheese
roasted red peppers

I also made one with Trader Joe’s jarred bruschetta and mozzarella cheese. It was great too!

Turn on broiler. Remove stem from mushrooms. Brush both sides with olive oil. Cook for 5 minutes on each side; make sure mushrooms aren’t to close to the broiler. Remove from oven. Top mushrooms with pesto, peppers and goat cheese. Place back into the oven for 3 minutes. Cut into halves and serve. I served my pizzas with two sides, prosciutto wrapped cantaloupe and a zucchini salad.


  1. Greetings from Andy’s (Gill) dad. I have a question about the side(s). Was that singular as in ONE salad or were they two separate sides?

    Thanks, Mike

    1. I edited the post to say what I meant.
      I made two sides: prosciutto-wrapped cantaloupe and a zucchini salad.
      The zucchini salad was raw zucchini, peeled and sliced very thin. It was topped with thinnly sliced romano cheese and served with a dressing that consisted mainly of lemon, with some dijon mustard and honey:)

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