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Portobello Pizzas

Serves 2

Pureed roasted red peppers are the "sauce" for these Portobello Pizzas – they make an awesome afterschool or anytime snack!


  • 2 large portobello mushroom caps, stems removed
  • Extra virgin olive oil (EVOO), for drizzling
  • Salt and freshly ground black pepper
  • 3-4 tablespoons roasted red pepper paste or 1 jar of roasted red peppers (12 ounces), drained and pureed or finely chopped
  • 4 slices smoked mozzarella cheese


  1. Pre-heat a grill pan over medium-high heat.
  2. Drizzle the mushroom caps with EVOO and place them on the grill pan, gill side down, for about 3 minutes.
  3. Flip the mushroom caps and season with salt and freshly ground black pepper. Spread a spoonful or so of roasted red pepper paste over the mushroom caps in a thin layer.
  4. Top each mushroom with two slices of smoked mozzarella cheese and tent with foil to melt.