Portobello Red Pepper & Pesto Pizza

Mushrooms.

I have a thing going with mushrooms.

It’s not really a good thing.  It’s more like a grossed out thing.

But then I had a delicious portobello burger on our road trip, and things started heating up for me and the mushroom.  So I bought some.

That might have been a little ambitious, being that I had no idea how to wash them, prepare them, or cook them.

Portobello Red Pepper & Pesto Pizza | pinchofyum.com

Then, just as I was about the start cutting them, I noticed the gills.

Yes, gills.  What is a vegetable doing with gills?  Oh, wait, it’s actually a fungus, right?

This should be illegal.

Wait, OK?  This story has a happy, cheesy ending.

So I decided to go ahead and chop the portobellos, gills and all.

I know.  You’re probably frowning at the screen right now.

But after eating 5 slices of pizza, I did my research.  And I have since learned that many people do scrape out the dreaded gills, but only for coloration purposes.  Portobello gills are totally edible.  Whew.

So here’s where things get a little crazy: I loved them.  I honestly loved the taste and texture of these portobellos (gills and all) baked with roasted red peppers atop a punchy pesto crust.  And of course, under a blanket of melted cheese.

Portobello Red Pepper & Pesto Pizza | pinchofyum.com

Portobello Red Pepper & Pesto Pizza
Author: 
Serves: 6
 
Ingredients
  • your favorite pizza dough (I used a loaf of frozen bread dough because I had some, but if you’re going homemade, try this)
  • 2-3 portobello mushrooms, stems removed
  • 5 jarred roasted red peppers, sliced
  • ¾ cup parmesan mozzarella blend
  • ¼ cup pesto (store bought or homemade)
Instructions
  1. Follow the directions for whatever dough you are using. When it’s risen and ready, roll it into a circle and place it on the pizza pan. I let mine rest for another 20 minutes after rolling it.
  2. Decide if you want to leave the gills in or not. Here’s how to take them out. Chop them into long, thin slices.
  3. Spread the pizza dough with pesto. Top with portobello slices and roasted red pepper. Sprinkle with cheese.
  4. Bake at 425 for about 10-15 minutes, then check periodically until it’s done. Your time and temperature will depend on your dough, too.

Mushrooms. Not just for weirdos anymore.

Or else I’ve become one?

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Comments

  1. Holy cow, this was amazing! I made this for my boyfriend and we both loved it! I ended up using a small amount of each asiago, romano and mozzerella cheeses and that was an awesome combination.

  2. How come I can’t add this recipe to my Recipe Box like your other recipes?

    • Ohh, shoot. Because it’s older (like wayyy older) and I guess it got missed when we put all the recipes over to the Easy Recipe plug in!

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