Portobello Pesto Pizza Recipes

Steps:

• Preheat oven to 400°. Remove and discard stems and gills from mushrooms. Place mushrooms, stem side up, on a greased baking sheet., Spoon pesto over mushrooms. Top with tomato slices and sprinkle with cheese. Bake 15-20 minutes or until mushrooms are tender. Sprinkle with basil.

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.

Steps:

• Preheat oven to 500.
• While the oven is preheating, melt the butter over medium heat in a skillet.
• Add the sliced mushrooms and garlic. Cook, stirring occasionally, until the mushrooms have released all of their liquid and are soft and browned, 10 to 15 minutes; set aside.
• Flour a 12" pizza pan and roll out dough on pan. Brush lightly with olive oil.
• Spread the pesto over the pizza dough, leaving a 1/2 inch border uncovered.
• Spread the mushrooms evenly over the pesto, and then top with the provolone cheese.
• Top with sliced tomatoes, spacing them evenly around the pizza, then sprinkle with Parmesan cheese.
• Slide the dough onto the heated stone, or place your baking sheet or pizza pan into the oven.
• Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.
• Remove from the oven, slice and serve.

Steps:

• Remove stems from mushrooms and finely chop stems.
• Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
• Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.