Best Grilled Portobello Pizzas Recipes

Assorted Grilled Portobello Pizzas image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 9

6 large portobello mushrooms, de-stemmed and gills removed
Olive oil, for brushing
Kosher salt
Garlic pepper
1 cup store-bought pesto sauce
1/2 cup goat cheese, crumbled
1/4 cup Parmigiano-Reggiano, grated
1 cup store-bought roasted garlic salsa
1 cup queso fresco or Monterey Jack cheese

Steps:

Preheat the grill to high heat.
Remove bottom stem from portobello. Brush both sides with olive oil and sprinkle the inside of each mushroom with salt and garlic pepper. Place the mushrooms on the grill bottom side up. Grill for 2 to 3 minutes on each side rotating half way through to achieve grill marks.
Remove from grill, placing the mushrooms bottom side up. Fill with your choice of the assorted sauces and top with your choice of cheese.
Return the mushrooms to the top rack or shelf of your barbeque, close lid and reduce heat to medium high and cook for 5 minutes or until the cheese is melted.
Remove and place on a cutting board and cut into triangles like a pizza. Serve immediately.

Grilled Portobello Pizzas image

Provided by Martha Stewart

Number Of Ingredients 9

12 cherry tomatoes, halved (about 1/2 pound)
4 teaspoons fresh thyme leaves
2 tablespoons extra-virgin olive oil
1 tablespoon Roasted Garlic
Kosher salt and freshly ground black pepper
8 portobello mushrooms, cleaned and stems trimmed (about 3 pounds)
Four 1 1/2 X 3-inch shavings Parmigiano-Reggiano cheese (about 1/2 ounce)
4 very thin slices prosciutto (about 1 ounce)
4 tablespoons Rough-Cut Basil Pesto

Steps:

Prepare a stove-top griddle or outdoor grill.
Combine the tomatoes, thyme, 2 teaspoons of olive oil, the roasted garlic, and salt and pepper in a small bowl and toss. Set aside.
Brush the top and bottom of each mushroom with the remaining oil. Sprinkle with salt and pepper and grill until the mushrooms are tender, about 4 minutes per side.
Place the mushrooms stem side up on a cutting board. Arrange an equal amount of the tomato mixture on 4 mushrooms. Top each with a shaving of Parmigiano-Reggiano.
Arrange a slice of prosciutto on each of the remaining mushrooms and spread 1 tablespoon of the pesto on top of each prosciutto slice.
Arrange 1 of each pizza on each of 4 dinner plates and serve.