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Portobello Pizza
with Italian bean salad

Active: 45 min Total: 45 min

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

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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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.

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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.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (15)
Gluten-free (1)
No ratings yet.
Paleo (0)
Vegetarian (2)

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!

By: Brittany
Posted: Aug 27, 2020
Diet: Original
0 Helpful

Good, needed to bulk it up though. Served with a veggie sausage

By: Markell
Posted: Aug 17, 2020
Diet: Vegetarian
0 Helpful

We ended up stuffing small portobellos with Italian sausage and using homemade sauce instead of tomato. Absolutely enjoyed this.

By: Renee
Posted: Aug 14, 2020
Diet: Original
0 Helpful

Loved the mushroom pizzas. Loved the bean salad. and they went well together.

By: Michelle
Posted: Aug 13, 2020
Diet: Original
0 Helpful

Ended up using Trader Joe’s fresh dough because kids won’t eat mushrooms. Everyone loved this, including the bean salad!

By: Joy
Posted: Aug 12, 2020
Diet: Gluten-free
0 Helpful

Made 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.).

By: Jennifer
Posted: Aug 11, 2020
Diet: Original
0 Helpful