Enjoy 3 free meal plans and greater ease in the kitchen today! No payment info needed.

Portobello Pesto Pizzas
with Italian pasta salad

Active: 30 minTotal: 30 min
20170731 portobello pesto pizzas nm 4.jpg?ixlib=rails 2.1

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
Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. 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)
  2. Bell peppers / Cucumbers - Prep as directed and combine. (Can be done up to 4 days ahead)
  3. 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)
  4. Tomatoes / Cheese - Prep as directed.
  5. Olives - Drain and rinse olives. (Chop into slices if not already sliced.)

Make

  1. If cooking on a grill: Heat grill to 500F / 260C degrees. Clean grates and brush with some oil.
  2. If cooking in the oven: Heat oven to 400F / 204C degrees.
  3. {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.
  4. {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.
  5. 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.
  6. Serve mushrooms with pasta salad on the side. Enjoy!
Upsell

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More

No payment info required for trial.


Reviews

This meal has 34 reviews

Surprisingly delicious and simple. Perfect weeknight meal.

By: Jenn
Posted: Jun 14, 2019
Diet: Original

The portobello pizzas were tasty! The pasta salad was fine - nothing special, but easy and palatable. An enjoyable meal overall, but I'm not sure I'd go out of my way to make it again.

By: Summer
Posted: Jun 12, 2019
Diet: Original

No complaints! I find portobello mushrooms a bit hard to work with, but the flavor was good. The pasta salad was a bit bland for my taste.

By: Marin
Posted: Jun 12, 2019
Diet: Original

Loved this! Even the boyfriend that doesn't love mushrooms loved it. I ended up using sun-dried tomato pesto just because I don't like basil.

By: Gayle
Posted: Jun 09, 2019
Diet: Original

I was indifferent to the pasta salad, but I LOVED these. Simple simple simple and so tasty. I used Trader Joe's pesto once, and then after making the red pesto for the stuffed chicken recipe, I used that and loved that more than the green pesto. Yum.

By: Carri
Posted: Jun 08, 2019
Diet: Original

Loved these. Trader Joe's has a frozen version of sorts with eggplant. I tried to model these based on that frozen dinner, so I added eggplant. Next time I'll use more mozzarella cheese, ricotta cheese, and find a way to incorporate Italian-seasoned breadcrumbs for a little crunch. But this meal, in spite of being vegetarian, was perfectly filling. Using Trader Joe's jarred genova pesto was a great hack to speed things up and limit dish clean-up.

By: Sam
Posted: Jun 03, 2019
Diet: Original