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Portobello Pesto Pizzas
with red pepper and cucumber salad

Active: 20 min Total: 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


  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.

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  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!



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