Pizza Stuffed Portobello Mushrooms

Portobello Pizza.JPG

A few weeks ago I was craving a grilled portobello mushroom (weird? maybe just a little). I know a lot of people make mini pizzas out of them and I thought that sounded pretty good, but also I wanted to add some more bulk to it so it would be worthy of a full dinner on its own. The finished product turned out really delicious so I wanted to share.


Pizza Stuffed Portobello Mushrooms

Author: Leanne Ray, MS, RDN
Yield: Serves 2 | Prep time: 10 minutes | Cook time: 15 minutes | Total time: 30 minutes

Ingredients:

  • 2 large portabello mushroom caps (cleaned, with stems and gills removed)

  • 1/2 cup quinoa (will make about 1-1.5 cups cooked)

  • Sun-dried tomato pesto or tomato sauce

  • 1/4 cup parmesan cheese, grated

  • 8-10 Kalamata olives

  • 1 cup shredded mozzarella cheese

  • Fresh basil, thinly sliced

Directions:

  1. Preheat the oven to 400 degrees.

  2. Make the quinoa according to package directions, then transfer it to a large bowl

  3. Meanwhile, place the mushrooms stem side down on a baking sheet and drizzle with olive oil, then season with salt and pepper. Bake for about 8-10 minutes.

  4. While the mushrooms are in the oven, chop your olives and add those to the quinoa along with one heaping spoonful of the pesto (or tomato sauce) and about 1/4 cup of grated parmesan cheese, mix everything together well.

  5. Once the mushrooms are done, flip them over and divide quinoa mixture between each cap. Then top with mozzarella cheese (1/2 cup each).

  6. Put them back in the oven and bake for about 5 minutes or until cheese is melted. I like to turn the oven on broil for a minute or two to get the cheese browned and bubbly!

  7. Top with basil.


I'm looking forward to making some alternate variations of these - any ideas? Let me know if you have ever made stuffed mushroom caps and what flavor combinations you used. These might be a summer staple in my house!

Did you make this recipe? Remember to Tag @LeanneRayRDN on Instagram!