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Portabella Mini-Pizzas
Total Time
25 mins
Servings: 4
  • 4 portabella mushrooms, stems removed
  • ½ cup fresh basil
  • ¼ cup walnuts
  • ¼ cup grated parmesan
  • ¼ cup olive oil
  • Salt to taste
  • 1 cup chopped tomatoes, canned or fresh
  • 1 cup shredded mozzarella
  • Red pepper flakes for topping
  1. Preheat the oven to 425°F.
  2. Line a baking sheet with parchment paper, and add the portabello mushrooms tops down onto the baking sheet, with the insides facing up.
  3. Pulse the basil, walnuts, parmesan, and olive oil into a pesto.
  4. Salt to taste and spread evenly onto mushroom bottoms.
  5. Layer with chopped tomatoes, and shredded mozzarella and bake for 20 minutes.
  6. Adjust for salt, as needed and enjoy with red pepper flakes.