Vegetable Portobello Pizzas Recipe

Name: Vegetable Portobello Pizzas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large portobello mushroom caps, stems removed; Extra-virgin olive oil (EVOO), for drizzling; 4 pieces jarred grilled eggplant or marinated eggplant (available on Italian food aisle), drained; 1 jarred roasted red pepper, drained and sliced; 4 water-packed artichoke hearts, drained and sliced; 3 tablespoons chopped fresh flat-leaf parsley or basil; 1/2 cup arugula or baby spinach; 1/4 cup finely chopped onion or shallot; Salt and freshly ground black pepper; 4 slices deli provolone cheese, or 1/4 pound Italian Fontina cheese, sliced; Crushed hot red pepper flakes; Italian dried seasoning or dried oregano

Servings: persons

2 large portobello mushroom caps, stems removed
Extra-virgin olive oil (EVOO), for drizzling
4 pieces jarred grilled eggplant or marinated eggplant (available on Italian food aisle), drained
1 jarred roasted red pepper, drained and sliced
4 water-packed artichoke hearts, drained and sliced
3 tablespoons chopped fresh flat-leaf parsley or basil
1/2 cup arugula or baby spinach
1/4 cup finely chopped onion or shallot
Salt and freshly ground black pepper
4 slices deli provolone cheese, or 1/4 pound Italian Fontina cheese, sliced
Crushed hot red pepper flakes
Italian dried seasoning or dried oregano

1
Preheat the oven or toaster oven to 450F.
2
Place the mushroom caps gill side up on a baking sheet and drizzle with EVOO.
3
Roast for 12 minutes, or until tender.
4
Layer the caps with the grilled eggplant, sliced roasted red pepper, sliced artichokes, parsley or basil, and arugula or spinach.
5
Drizzle the tops with a little more EVOO, and sprinkle with finely chopped onion or shallot and salt and pepper.
6
Top the mushrooms with 2 slices provolone or fontina each in even layers, then return the pizzas to the oven.
7
Bake for 5 minutes to set the vegetables and melt the cheese.
8
Add a pinch of red pepper flakes and Italian dried seasoning or oregano to the top of each portobello mini pizza and transfer to a plate.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large portobello mushroom caps, stems removed, Extra-virgin olive oil (EVOO), for drizzling, 4 pieces jarred grilled eggplant or marinated eggplant (available on Italian food aisle), drained, 1 jarred roasted red pepper, drained and sliced, and more.

Yes, Vegetable Portobello Pizzas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Portobello Pizzas

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