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Portobello Pesto Pizzas
with Italian pasta salad

Active: 30 minTotal: 30 min

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.



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
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% Daily Value
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  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.)


  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!

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This meal has 34 reviews

Super easy with meal prep. Loved the veggie salad! Left overs were even better.

By: Kelsey
Posted: May 09, 2019
Diet: Paleo

Didn't make Monday's meal so used store-bought pesto. Yummy, but super liquidy! Mushroom liquid running all over the foil. Wonder what's the best way to reduce that...

By: Meaghan
Posted: May 09, 2019
Diet: Vegetarian

These were very fast, but not nearly enough food. We each ate 2 servings, were still hungry and missed protein. They also turned out hideous- I think my mushrooms were the wrong shape and cheese melted everywhere. The salad was much improved with extra mozzarella cheese.

By: Caitlin
Posted: May 08, 2019
Diet: Original

Our entire family enjoyed both the frittata and the marinated vegetables. We used chicken sausage instead of italian sausage which made the frittata rather dense, but the flavor was good and it came together very easily.

By: Christy
Posted: May 06, 2019
Diet: Paleo

My family was not thrilled by portobellos so we followed the recipe from instructions the naan pizzas. Also made a red sauce so everyone could have what they were used to and then something new. Worked great!

By: Kristen
Posted: May 05, 2019
Diet: Original

Next time will add Parmesan cheese to the pasta salad.

By: Allison
Posted: May 05, 2019
Diet: Original