Portobello Pizza
with Italian bean salad
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.
Ingredients
- 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
- 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
Nutrition Facts
Prep
- Bell peppers - (If prepping right before cooking, get oven heating first.) Chop bell peppers. (Can be done up to 5 days ahead)
- 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)
- 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)
- Basil / Cheese / Tomatoes - Prep as directed.
- Olives / Beans - Drain and rinse.
- Make bean salad - Toss bell peppers, olives, and beans in salad dressing. Season with some salt and pepper.
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Make
- Heat oven to 425F / 218C degrees.
- 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.
- Bake mushrooms until nearly tender, 10 to 15 minutes (depending on the size of the mushrooms).
- Remove mushrooms from the oven and drain / dry with paper towels if they have released a lot of moisture.
- 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.
- Return mushrooms to oven and continue cooking for an additional 10 to 15 minutes, until cheese is bubbly.
- Serve mushrooms with bean salad on the side.
Nutrition Facts
Reviews
Ratings
9 reviews
Didn’t like the texture of the portabellos, too wet. The melted mozzarella also had a weird consistency, probably should have used shredded instead. The salad also tasted a bit bizarre. Would use cannellini instead of butter beans, which I didn’t realize are huge!
0 HelpfulWe ended up stuffing small portobellos with Italian sausage and using homemade sauce instead of tomato. Absolutely enjoyed this.
0 HelpfulEnded up using Trader Joe’s fresh dough because kids won’t eat mushrooms. Everyone loved this, including the bean salad!
0 HelpfulMade this for myself for lunch since my kids would pretty much hate everything about this. I love the bean salad. I added red onion, fresh basil and parsley from my garden, and used a small clove of garlic in the dressing. I could eat that every day. The mushroom was fine, a nice change of pace to eating the scraps off my kids' plates. I'm going to start a favorites lunch folder and put this in it (salad esp.).
0 Helpful