Portobello Pesto Pizzas

with red pepper and cucumber salad

Active: 20 min | Total:

It turns out folks love pizzas whether it's on a floury crust or on a mushrooms (clearly melted cheese has something to do with it). These veggie-based pizzas are a great way to use up some leftover pesto. And just like when we featured it first, our paleo option has you taking last night's pesto into an omelet.
Smarts: Make more of these for freezing. After cooking, let them cool and then place onto a sheet pan and freeze for ~3 hours. Then package them up individually in bags or foil.

4 servings 4 servings

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Ingredients


To properly measure aromatics like garlic and onion, check out our guide.

Portobello Pesto Pizzas:

  • Portobello mushrooms - 4
  • Tomatoes - 2 , sliced
  • Olive oil - 1 1/2 Tbsp
  • Leftover pesto - 1/3 cup
  • Mozzarella - 4 oz, grated ((Or just used a slice of sandwich cheese - mozzarella, fontina, Swiss))

Red Pepper and Cucumber Salad with French Vinaigrette:

  • Red peppers - 1 , chopped ((1 large or 2 small))
  • Cucumbers - 1/2 lb, chopped
  • Honey - 1 tsp
  • Dijon mustard - 1 tsp
  • Sherry or red wine vinegar - 1 1/2 Tbsp
  • Olive oil - 2 Tbsp
  • Mixed greens - 6 oz
  • Sliced almonds - 1/4 cup
  • Portobello Pesto Pizzas:
  • 4 Portobello mushrooms
  • 2 Tomatoes, sliced
  • 1 1/2 Tbsp Olive oil
  • 1/3 cup Leftover pesto
  • 4 oz Mozzarella, grated ((Or just used a slice of sandwich cheese - mozzarella, fontina, Swiss))
  • Red Pepper and Cucumber Salad with French Vinaigrette:
  • 1 Red peppers, chopped ((1 large or 2 small))
  • 1/2 lb Cucumbers, chopped
  • 1 tsp Honey
  • 1 tsp Dijon mustard
  • 1 1/2 Tbsp Sherry or red wine vinegar
  • 2 Tbsp Olive oil
  • 6 oz Mixed greens
  • 1/4 cup Sliced almonds

Weight Watchers

Nutrition Facts

Reviews of this meal

This meal has 42 reviews

from Nienke for the original version
Jul 06, 2017


from Lucie for the original version
Mar 27, 2017


from Kari for the original version
Jul 26, 2016


from Dominic for the original version
Mar 25, 2016


from Sarah for the original version
Comment: "Everyone liked it!"
Jan 27, 2016


from Catherine for the original version
Comment: "The mushrooms came out really watery and made it kind of difficult to eat without creating a drippy mess. (The tomatoes also added more water)"
Aug 13, 2015


from Alana for the original version
Jun 20, 2015


from Elizabeth for the original version
Apr 22, 2015


from Amanda for the original version
Comment: "Really loved these little pizzas, rather then the salad I diced cucumbers and peppers and added them to couscous- it was great"
Mar 26, 2015


from Taylor for the gluten free version
Jan 29, 2015


from Audrey for the original version
Dec 02, 2014


from Maria for the vegetarian version
Nov 15, 2014


from Kyler for the original version
Comment: "Good flavor but turned out really watery- maybe because I used fresh mozzarella "
Oct 11, 2014


from Tammi for the original version
Sep 27, 2014


from Madison for the original version
Sep 26, 2014


from Krista for the original version
Comment: "Another FANTASTIC dish!! I love the flavor of the pesto, with the mushroom. Such a great combination!!"
Sep 21, 2014


from Allison for the original version
Comment: "Need more than 2 portobellos per person since they shrink a little while cooking. Fresh mozzarella on top was a nice touch. "
Sep 08, 2014


from Guillaume for the original version
Sep 08, 2014


from Lori Ellen for the original version
Sep 08, 2014


from Mark for the original version
Sep 07, 2014


from Nickie for the original version
Sep 03, 2014


from Kristin for the original version
Comment: "This was super simple and very tasty. I didn't make the pesto from the night before, so I bought some. When I make this again I'll use the sun-dried tomato pesto for an extra flash of flavor. "
Aug 20, 2014


from Sara for the original version
Aug 20, 2014


from Kelsey for the original version
Comment: "I highly recommend cooking the mushrooms first, especially if your mushrooms are large. I put a little bit of oil on them, gill side up on a baking dish, then poured off the excess water that develops. The tomato and cheese take much less time to cook. I am not a fan of the combination of the salad and the mushroom pizza --> too much tomato for not a huge tomato eater. I think a different side would enhance this meal greatly."
Aug 18, 2014


from Anne for the original version
Aug 17, 2014


from Matthew for the original version
Comment: "Has anybody else frozen these? how do you defrost/reheat? Oven @ 400 degrees for tenish minutes? I absolutely loved this! I felt so guilty when I removed the stems, until I realized I could chop them up and use some as toppings! I used the remaining diced mushroom stems in the pesto spaghetti with shrimp. Instead of mozzarella cheese I used a cultured yogurt (lactose free) sharp cheddar mixed with pepper jack and tossed some pepperoni on it."
Aug 14, 2014


from Liane for the original version
Aug 13, 2014


from Abbie for the original version
Comment: "i think i would add fresh basil & maybe balsamic vinegar to the mushrooms at the end next time."
Aug 12, 2014


from Eric for the vegetarian version
Aug 11, 2014


from Allison for the original version
Comment: "Bought pesto b/c I didn't make the other meal. Really easy and yummy!"
Aug 10, 2014


from Colleen for the original version
Aug 09, 2014


from Holly for the original version
Aug 08, 2014


from Katie for the original version
Aug 08, 2014


from Amanda for the original version
Aug 08, 2014


from Samantha for the original version
Aug 08, 2014


from Sarah for the gluten free version
Comment: "Fabulous!"
Aug 08, 2014


from Katie for the original version
Aug 08, 2014


from Melissa for the original version
Aug 07, 2014


from Lauren for the original version
Comment: "I didn't have much pesto left from last night and it didn't have much flavor."
Aug 07, 2014


from tricia for the original version
Aug 06, 2014


from lisa for the original version
Aug 06, 2014


from Anne for the original version
Aug 04, 2014