Portobello Pesto Pizzas
with Italian pasta salad

Name: Portobello Pesto Pizzas
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 oz Pasta, fusilli (sub any pasta shape); 1 Bell peppers, red, chopped; 10 oz Cucumbers, chopped; 1 can Olives, any pitted (5 oz / 142 g), drained and rinsed (look for pre-sliced to save time); 1 tsp Italian seasoning; 1 tsp Honey; 1 tsp Mustard, Dijon; 1 1/2 Tbsp Vinegar, red wine; 2 Tbsp Oil, olive; 4 Mushrooms, portobello; 2 Tomatoes, medium, sliced; 5 oz Cheese, fresh mozzarella, sliced; 2 Tbsp Oil, cooking; for grilling Foil; ~6 Tbsp Pesto (leftover from Monday)

Active: 30 Total: 30

Original GF Paleo Vegetarian

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.

Dependency

Salmon with Pesto Butter

Ingredients

Metric

Servings:

Italian Pasta Salad with Peppers and Cucumbers:

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

Portobello Pesto Pizzas:

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

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.)

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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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