Daily food & travel inspiration in your inbox

Why put the mushrooms on the pizza when they can BE the pizza?!

Portobello Mushroom Pizza

serving time3


  • 3 Portobello mushrooms

  • Passata

  • Mozzarella

  • 3 vine tomatoes, sliced

  • Pesto sauce:

  • 1 garlic clove

  • 30 grams pine nuts

  • 30 grams fresh basil leaves

  • 50 grams Parmesan, grated

  • 90 milliliters extra virgin olive oil

  • Salt & pepper


  1. Add pine nuts to a dry pan over a medium/low heat. Cook the nuts until golden brown, stirring frequently. Once golden transfer to a bowl.

  2. For the pesto blend together the crushed garlic, toasted pine nuts, fresh basil leaves and parmesan in a food processor.

  3. Season with salt and pepper and add almost all of the oil. Blend until well incorporated. Add more oil for desired consistency.

  4. Create a ring for the mushroom to sit on by scrunching tin foil into a circle.

  5. Place a mushroom on top of each foil ring and top with passata, mozzarella and sliced tomatoes.

  6. Place in a preheated oven at 190°C for 20 minutes or until mushrooms are cooked.

  7. Garnish with fresh pesto and enjoy

Portobello Mushroom Pizza




Daily food & travel inspiration in your inbox