• I just made this for dinner! Definitely one of my favorites from H3. It was so yummmmmmyyy!!!!

    From Jennifer
    September 1, 2009

TAV: Portabello Mushroom Pizza with Balsamic Pesto Sauce

portabello mushroom pizzaMake every night a PIZZA night with our delicious Portabella Mushroom Pizza. Covered in a mixture of cheeses and fresh veggies—this pizza is sure to satisfy your pizza cravings without all of the fat and calories!

Not only are they yummy – but offer many health benefits!


Portabello Mushroom Pizza


– 8 Portabello Mushroom Caps

– 8 Tbsp. Balsamic Pesto (see below)

– 1 Cup Part Skim Mozzarella Cheese, grated

– 1/2 Cup Provolone Cheese, grated

– 1 Cup Canned Artichoke Hearts, drained and chopped

– 8 Black Olives, pitted and chopped

– 1 tsp. Fresh oregano, chopped

– 1/4 Cup Sundried tomatoes, chopped

– 8 Tbsp. Parmesan cheese, finely grated


Preheat the oven to 400 degrees.  Brush underside of cleaned mushroom cap with 1 tablespoon of pesto.  Place pesto brushed caps on a parchment lined baking sheet and roast for 5 minutes.  Mix mozzarella, provolone, oregano and tomoatoes together.  Remove mushrooms from the oven and fill each cap with a portion of the cheese mixture.  Top each with 1 Tbsp. of parmesan.  Return to hot oven and bake for 8 to 10 minutes or until cheese has browned.   Garnish with a sprig of fresh oregano if desired.

Serving Size:  1 mushroom
Number of Servings: 8
Calories: 160
Fat: 9.75 grams


Balsamic Pesto Sauce


– 1 1/2 Cups Fresh basil leaves (lemon basil is delicious if you can find it)

– 2 cloves Garlic

– 1/4 Cup Pine Nuts

– 2 Tbsp. Extra Virgin Olive Oil

– 1/4 Cup Dark Balsamic Vinegar

– 1/4 Cup Vegetable Stock

– Pinch Salt and Black Pepper


– Place basil, garlic and pine nuts in a small food processor and chop until very fine.  While processor is running, slowly pour olive oil, vinegar, and stock through the opening and continue blending for 1 minute.  Pesto will be soupy, not thick like the traditional style.  Remove to a plastic or glass container and add salt and pepper.  Store in refrigerator for up to one week.

Serving Size: 1 Tbsp.
Number of Servings: 16
Calories: 30
Fat: 2.75 grams

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