Posts Tagged ‘Caprese’

Pesto Portobello Pizzas

Paula of bell’alimento shares a perfect pesto portobello pizza recipe with a lighter side.

When you’re wanting a “lighter” pizza option this one will fit that bill perfectly. Our personal pesto portobello pizzas are the perfect portion for a light lunch or even can be served as an hors de vors for all your summer entertaining.

Portobello Pizzas Paula of bell’alimento

We start by gently removing the mushroom gills by scraping them with a spoon. To keep our shrooms from getting soggy we like to bake ours upside down on a muffin tin so that it collects the liquid and makes it much easier to discard.

Then we’ll use our favorite pesto add the cheese and cherry tomatoes and bake until golden and bubbly.

Easy peasy gluten free portobello pizza perfection.

Portobello Pizzas by Paula of bell’alimento

Pesto Portobello Pizzas

Yield: 2
Prep Time: 10 minutes
Cook Time: 10-15 minutes

Ingredients:
2 large portobello mushrooms – cleaned and gills removed
2 teaspoons pesto
1/2 -3/4 cup grated mozzarella cheese
3-4 cherry tomatoes – halved
kosher salt/pepper
fresh basil leaves

Directions:
1. Preheat oven to broil.

2. Place mushroom caps upside down on a muffin pan. Bake for 5-10 minutes until mushrooms have just begun to soften. Discard liquid.

2. Equally divide pesto between mushroom caps. Using a silicone brush, spread pesto on inside of mushroom caps.

3. Equally divide cheese between mushroom caps.

4. Equally divide tomatoes between mushroom caps. Arrange on top of cheese. Season with salt and pepper.

5. Turn oven to broil. Return mushrooms to oven and bake for additional 5 minutes OR until cheese has melted.

6. Garnish with fresh basil.

Grilled Caprese Portabella

Brooke from Cheeky Kitchen combines the concept of stuffed mushrooms with the appeal of caprese salad with this recipe for a Grilled Caprese Portabella.

Grilled Caprese Portabella by Cheeky Kitchen

Stuffed mushrooms are a deliciously enjoyable food, but you have to cook those babies in the oven. In all honesty, who wants to do that in the middle of these hot summer months? Not I. So, I rejiggered the stuffed mushroom, and combined it with a classic summer flavor combo…Caprese Salad! These 3-ingredient Grilled Caprese Portabellas are fast, fresh, and fabulous to eat! This meal is easy. It’s simple. And, frankly…it’s splendid beyond all imagination. Any meal that is healthy and full of mushroom flavor is a total dream in my book.

Fire up the grill, or cook indoors. I’ve included instructions for both. This meal is rich and hearty, but kissed with that summer Caprese flavor we all love so much! Make it on mini portabellas for appetizers, and full-sized portabellas for an entrée.

Grab a fork and dig right in. Delicious!

Grilled Caprese Portabella

  • 2 portabella caps
  • 4 slices fresh mozzarella
  • 1/2 cup cherry tomatoes, sliced
  • 3 tablespoons olive oil
  • 2 cloves chopped fresh garlic
  • 1/4 cup fresh basil, chopped

Directions:

  1. Preheat oven to 425 degrees or preheat the grill.
  2. Drizzle portabellas with olive oil, chopped garlic, and sprinkle generously with salt and pepper.
  3. Grill on a hot grill, or place on a baking sheet lined with parchment paper inside the preheated oven and cook for 15 minutes.
  4. Top with mozzarella and tomatoes. Return to oven for 8-10 minutes more or pop back on the grill until the mozzarella is melted.
  5. Remove from the oven or grill and top with fresh basil.
  6. Serve and enjoy