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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.

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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
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% Daily Value
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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!

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Reviews

This meal has 34 reviews

Really enjoyed this! First time making portobello pizzas. The gill scraping part was a little messy but overall really tasty. Really enjoyed the pasta salad!

By: Emily
Posted: May 03, 2019
Diet: Original

Love the portobellos. I wish the side was healthier than pasta salad!

By: Rachel
Posted: May 03, 2019
Diet: Original

This was fine. The portobellos were ok, fairly good, and the pasta salad was fine as well. Not amazing. Not sure how to improve.

By: Chris
Posted: May 03, 2019
Diet: Vegetarian

Portabellos were good but pasta salad is bland and flat (like most pasta salads). No one was too excited about this one.

By: Felice
Posted: May 03, 2019
Diet: Original

We topped the frittata with a bit of cheese because we eat keto and not paleo and added 2 extra eggs, but otherwise made as directed. It was delicious! I definitely love frittatas for a quick weeknight meal.

By: Stephanie
Posted: May 03, 2019
Diet: Paleo

Super easy to make up for potsticker night. Not normally a pasta salad person, nor do I love olives, but this salad/dressing combo was tasty!

By: Jessica
Posted: May 02, 2019
Diet: Original