Portobello Pesto Pizzas
with 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.
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Ingredients
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
Amount Per Serving
Calories
594
Just a moment...
% Daily Value
Total Fat
35g
54%
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Saturated Fat
8g
41%
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Trans Fat
0g
Just a moment...
Cholesterol
27mg
9%
Just a moment...
Sodium
402mg
17%
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Total Carbohydrate
51g
17%
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Dietary Fiber
6g
26%
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Sugars
12g
Just a moment...
Protein
22g
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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!
Nutrition Facts
Amount Per Serving
Calories
594
Just a moment...
% Daily Value
Total Fat
35g
54%
Just a moment...
Saturated Fat
8g
41%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
27mg
9%
Just a moment...
Sodium
402mg
17%
Just a moment...
Total Carbohydrate
51g
17%
Just a moment...
Dietary Fiber
6g
26%
Just a moment...
Sugars
12g
Just a moment...
Protein
22g
Just a moment...
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