Name: Grilled Portobello Mushroom Pizzas
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 8 large portobello mushroom caps (about 4 inches) -; 1/4 cup olive oil, plus more for greasing the grill -; 1 teaspoon kosher salt -; 1 1/2 cups shredded low-moisture mozzarella cheese (part-skim or whole milk) -; 1/2 cup pizza sauce, jarred or homemade -; 1/2 cup topping(s) of choice, such as pepperoni, chopped onion, diced bell pepper, and/or sliced olives (optional) -; Fresh oregano or torn fresh basil leaves, to garnish (optional) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Portobello Mushroom Pizzas

1. 8 large portobello mushroom caps (about 4 inches) -

2. 1/4 cup olive oil, plus more for greasing the grill -

3. 1 teaspoon kosher salt -

4. 1 1/2 cups shredded low-moisture mozzarella cheese (part-skim or whole milk) -

5. 1/2 cup pizza sauce, jarred or homemade -

6. 1/2 cup topping(s) of choice, such as pepperoni, chopped onion, diced bell pepper, and/or sliced olives (optional) -

7. Fresh oregano or torn fresh basil leaves, to garnish (optional) -

How to cook deliciously - Grilled Portobello Mushroom Pizzas

1. Stage

Preheat the grill: Prepare and preheat the grill for medium-high, direct heat.

2. Stage

Prepare the mushrooms: Wipe the mushrooms clean with a damp paper towel. Remove the stems from the mushrooms and discard. Use a spoon to gently scrape out and discard the gills to make room for the filling. Brush the mushrooms on both sides with olive oil and season all over with salt.

3. Stage

Prepare the grill: Scrape the grill grates clean, if needed. Oil the grill grates with a folded paper towel dipped in olive oil (we recommend grasping the paper towel with tongs so you don’t burn yourself).

4. Stage

Grill the mushrooms: Place the mushroom on the grill, hollowed-out side down. Cover the grill and grill until the edges curl and char in spots, 4 to 5 minutes.

5. Stage

Add the toppings: Flip the mushroom caps. Divide half of the cheese among the mushroom caps then spoon the pizza sauce over the cheese, spreading it gently with the back of the spoon into an even layer. Sprinkle each cap with the remaining cheese and top with your toppings of choice, if using.

6. Stage

Finish grilling the mushrooms: Cover the grill and continue to grill until the cheese has melted and the mushrooms are tender when pierced with a knife, 4 to 5 minutes more. Transfer to a serving platter, sprinkle with fresh basil or oregano (if using), and serve. Love the recipe? Leave us stars and a comment below!