Tired of dinner decisions? Enjoy a 30 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Portobello Pesto Pizzas
with red pepper and cucumber salad

Active: 20 minTotal: 30 min

It turns out folks love pizzas whether it's on a floury crust or on a mushrooms (clearly melted cheese has something to do with it). These veggie-based pizzas are a great way to use up some leftover pesto. And just like when we featured it first, our paleo option has you taking last night's pesto into an omelet.
Smarts: Make more of these for freezing. After cooking, let them cool and then place onto a sheet pan and freeze for ~3 hours. Then package them up individually in bags or foil.



Portobello Pesto Pizzas:
  • Portobello mushrooms - 4
  • Tomatoes - 2 , sliced
  • Olive oil - 1 1/2 Tbsp
  • Leftover pesto - 1/3 cup
  • Mozzarella - 4 oz, grated ((Or just used a slice of sandwich cheese - mozzarella, fontina, Swiss))
Red Pepper and Cucumber Salad with French Vinaigrette:
  • Red peppers - 1 , chopped ((1 large or 2 small))
  • Cucumbers - 1/2 lb, chopped
  • Honey - 1 tsp
  • Dijon mustard - 1 tsp
  • Sherry or red wine vinegar - 1 1/2 Tbsp
  • Olive oil - 2 Tbsp
  • Mixed greens - 6 oz
  • Sliced almonds - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


  1. 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)
  2. Tomatoes - Slice.


  1. Preheat oven to 400F (204C) degrees.
  2. Brush portobello mushrooms with olive 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 mushroom. Top with sliced tomatoes and then sprinkle on cheese.
  3. Bake in the oven for 15 to 18 minutes, until cheese is bubbly.
  4. While pizzas are baking, chop peppers and cucumbers. Make vinaigrette if not already done from last night. Whisk together honey, Dijon, vinegar, and olive oil. Season to taste with salt and pepper.
  5. When portobello pizzas are done, toss vinaigrette with peppers, cucumbers, mixed greens, and sliced almonds. Enjoy!

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More


This meal has 13 reviews

Everyone liked it!

By: Sarah
Posted: Jan 27, 2016
Diet: Original

The mushrooms came out really watery and made it kind of difficult to eat without creating a drippy mess. (The tomatoes also added more water)

By: Catherine
Posted: Aug 13, 2015
Diet: Original

Really loved these little pizzas, rather then the salad I diced cucumbers and peppers and added them to couscous- it was great

By: Amanda
Posted: Mar 26, 2015
Diet: Original

Good flavor but turned out really watery- maybe because I used fresh mozzarella

By: Kyler
Posted: Oct 11, 2014
Diet: Original

Another FANTASTIC dish!! I love the flavor of the pesto, with the mushroom. Such a great combination!!

By: Krista
Posted: Sep 21, 2014
Diet: Original

Need more than 2 portobellos per person since they shrink a little while cooking. Fresh mozzarella on top was a nice touch.

By: Allison
Posted: Sep 08, 2014
Diet: Original