Portobello Pesto Pizzaswith Italian pasta salad
These vegetable-based pizzas have been a long-time favorite in our members' kitchens since May 2014. We add a pasta salad to round out this Italian inspired dinner.
Ingredients
- Pasta, fusilli - 6 oz (sub any pasta shape)
- Bell peppers, red - 1, chopped
- Cucumbers - 10 oz, chopped
- Olives, any pitted (5 oz / 142 g) - 1 can, drained and rinsed (look for pre-sliced to save time)
- Italian seasoning - 1 tsp
- Honey - 1 tsp
- Mustard, Dijon - 1 tsp
- Vinegar, red wine - 1 1/2 Tbsp
- Oil, olive - 2 Tbsp
- Mushrooms, portobello - 4
- Tomatoes, medium - 2, sliced
- Cheese, fresh mozzarella - 5 oz, sliced
- Oil, cooking - 2 Tbsp
- Foil - for grilling
- Pesto (leftover from Monday) - ~6 Tbsp
Nutrition Facts
Prep
- Cook pasta - (If prepping right before cooking, get oven / grill heating while pasta cooks.) Boil pasta according to package directions. If using right away, rinse under tap water to cool. (Can be done up to 5 days ahead)
- Bell peppers / Cucumbers - Prep as directed and combine. (Can be done up to 4 days ahead)
- Portobello mushrooms - Remove stems. Using the side of a spoon, scrape out the inside gills (the dark ridge-y stuff). (Can be done up to 3 days ahead)
- Tomatoes / Cheese - Prep as directed.
- Olives - Drain and rinse olives. (Chop into slices if not already sliced.)
Make
- If cooking on a grill: Heat grill to 500F / 260C degrees. Clean grates and brush with some oil.
- If cooking in the oven: Heat oven to 400F / 204C degrees.
- {Grill}: Brush portobello mushrooms with cooking oil (both sides). Grill on both sides until grill marks appear, 3 to 4 minutes per side. Place mushrooms stem-side up (even though the stems are gone) on a piece of foil on a portion of the grill that is not over direct heat. Spoon pesto into mushrooms. Top with a slice of tomato and then a slice of cheese. Close the lid and continue cooking until cheese is melted, 5 to 6 minutes more.
- {Oven}: Brush portobello mushrooms with cooking oil (both sides). Place portobellos cap side down (or stem-side up, even though the stems are gone) on a sheet pan. Spoon pesto into mushrooms. Top with a slice of tomato and then a slice of cheese. Bake in the oven for 15 to 18 minutes, until cheese is bubbly.
- While mushrooms cook, whisk together Italian seasoning, honey, mustard, vinegar, and olive oil in a mixing bowl. Add pasta, bell peppers, cucumbers, and olives and toss to combine. Season with some salt and pepper.
- Serve mushrooms with pasta salad on the side. Enjoy!
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Reviews
This meal has 28 reviews
Made for on the go breakfasts. Quick to do. Did not do salad, Need to try.
The pizzas were much better than expected. Not as filling as I wanted, though. This was so easy to prepare. I used pre-made pesto, which I had in the fridge already.
Pizzas were GREAT. The pasta salad needed something to be different, either the size I cut things in or just a bump of flavor, but overall would definitely eat again!
CS homemade pesto always good, especially when it’s already made! Also loved the pasta side- used a lentil pasta so it even seemed healthier. Also plan to take this pasta to my next potluck.
Delicious
This was easy and tasty! We used a chickpea pasta to up the protein