TAV: Portabello Mushroom Pizza with Balsamic Pesto Sauce
Make 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
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
Fat: 2.75 grams