Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 8/10/20

Portobello Pizza
with Italian bean salad

Active: 45 min Total: 45 min
Original GF Paleo Vegetarian
Portobello Pizza
These vegetable-based 'pizzas' have been a long-time favorite in our members' kitchens. For this version, we are making them with the Caprese-inspired toppings of sliced tomatoes and fresh mozzarella. Serve a simple white bean salad on the side.
Tags
Low Calorie
Proteins
Cheese, Beans, white/cannellini
Cuisines
European - Mediterranean
Save recipe
19

Ingredients

Metric
Servings:
4
Italian White Bean Salad:
  • Bell peppers, any color - 1 , chopped
  • Italian seasoning - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Vinegar, red wine - 2 Tbsp
  • Oil, olive - 1 Tbsp
  • Olives, any pitted (2.25 oz / 64 g) - 1 can , drained and rinsed (look for pre-sliced)
  • Beans, navy or butter (14 oz / 397 g) - 1 can , drained and rinsed
Portobello Pizza:
  • Mushrooms, portobello - 8
  • Basil, fresh (opt) - 8 leaves , chopped
  • Cheese, fresh mozzarella - 5 oz , thinly sliced
  • Tomatoes, medium - 2 , sliced
  • Oil, olive - 1 Tbsp
  • Italian seasoning - 1 tsp

Prep

  1. Bell peppers - (If prepping right before cooking, get oven heating first.) Chop bell peppers. (Can be done up to 5 days ahead)
  2. Make salad dressing - Whisk together Italian seasoning (portion for salad), mustard, vinegar, and olive oil (portion for salad). (Can be done up to 5 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. Basil / Cheese / Tomatoes - Prep as directed.
  5. Olives / Beans - Drain and rinse.
  6. Make bean salad - Toss bell peppers, olives, and beans in salad dressing. Season with some salt and pepper.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 425F / 218C degrees.
  2. Brush mushrooms on both sides with olive oil (portion for mushrooms). Place mushrooms stem-side up (even though the stems are gone) on a sheet pan.
  3. Bake mushrooms until nearly tender, 10 to 15 minutes (depending on the size of the mushrooms).
  4. Remove mushrooms from the oven and drain / dry with paper towels if they have released a lot of moisture.
  5. Season each mushroom with some salt and pepper and Italian seasoning (portion for mushrooms). Add a slice of tomato to each mushroom and top with basil and then cheese.
  6. Return mushrooms to oven and continue cooking for an additional 10 to 15 minutes, until cheese is bubbly.
  7. Serve mushrooms with bean salad on the side.

Reviews

Ratings

0 reviews