Best Vegetable Portobello Pizzas Recipes

PERSONAL PORTOBELLO PIZZA

Personal Portobello Pizza image

A delicious recipe that substitutes a portobello mushroom for a pizza crust. Try using pesto sauce instead of spaghetti sauce, and experiment with your favorite pizza toppings.

Provided by KJONES27

Categories World Cuisine Recipes European Italian

Time 40m

Yield 1

Number Of Ingredients 6

Ingredients

1 large portobello mushroom, stem removed
1 tablespoon spaghetti sauce
½ cup mozzarella cheese
½ tablespoon sliced black olives
4 slices pepperoni sausage
1 clove garlic, chopped

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic.
Bake for an additional 20 minutes, or until cheese is melted and golden.

Nutrition Facts : Calories 235 calories, Carbohydrate 10.6 g, Cholesterol 44.9 mg, Fat 13.6 g, Fiber 2.3 g, Protein 18.8 g, SaturatedFat 7.1 g, Sodium 589.9 mg, Sugar 4.1 g

PORTOBELLO PIZZAS

Portobello Pizzas image

Make and share this Portobello Pizzas recipe from Food.com.

Provided by Food.com

Categories Vegetable

Time 20m

Yield 4 pizzas

Number Of Ingredients 9

Ingredients

4 large portabella mushrooms, cleaned, gills removed
1/2 cup pizza sauce
1 teaspoon italian seasoning
1 3/4 cups mozzarella cheese, shredded
40 mini pepperoni
4 large basil leaves, torn
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper

Steps:

Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
Brush inside and outside of mushrooms with olive oil. Season with salt and pepper and place on prepared sheet tray with the tops down.
Build the pizzas by laying tomato sauce, italian seasoning, cheese and pepperoni.
Bake for 10-12 minutes until cheese has melted and the mushroom is tender. Top with basil and serve.

Nutrition Facts : Calories 343, Fat 27.2, SaturatedFat 10.6, Cholesterol 60.7, Sodium 1285.4, Carbohydrate 7.5, Fiber 1.9, Sugar 3.2, Protein 18

VEGETABLE PORTOBELLO PIZZAS

Vegetable Portobello Pizzas image

Yield 1 serving, 2 mini pizzas

Number Of Ingredients 12

Ingredients

2 large portobello mushroom caps, stems removed
Extra-virgin olive oil (EVOO), for drizzling
4 pieces jarred grilled eggplant or marinated eggplant (available on Italian food aisle), drained
1 jarred roasted red pepper, drained and sliced
4 water-packed artichoke hearts, drained and sliced
3 tablespoons chopped fresh flat-leaf parsley or basil
1/2 cup arugula or baby spinach
1/4 cup finely chopped onion or shallot
Salt and freshly ground black pepper
4 slices deli provolone cheese, or 1/4 pound Italian Fontina cheese, sliced
Crushed hot red pepper flakes
Italian dried seasoning or dried oregano

Steps:

Preheat the oven or toaster oven to 450°F. Place the mushroom caps gill side up on a baking sheet and drizzle with EVOO. Roast for 12 minutes, or until tender. Layer the caps with the grilled eggplant, sliced roasted red pepper, sliced artichokes, parsley or basil, and arugula or spinach. Drizzle the tops with a little more EVOO, and sprinkle with finely chopped onion or shallot and salt and pepper. Top the mushrooms with 2 slices provolone or fontina each in even layers, then return the pizzas to the oven. Bake for 5 minutes to set the vegetables and melt the cheese. Add a pinch of red pepper flakes and Italian dried seasoning or oregano to the top of each portobello mini pizza and transfer to a plate.