All the best parts of pizza paired with zippy Basil Lemon Pesto. Say yum, then say it again in Italian.
Treat Day: Pesto-Stuffed Mushroom Pizzas
Description
If you're a mushroom fan, we offer you this fantastic fungi! Portobello mushrooms -- the mama of all mushrooms -- stuffed with zippy homemade Basil Lemon Pesto, topped with mozzarella and campari tomatoes. The pesto makes it a treat day item. You can easily double your serving size depending on the calories you have to spend. Ciao bella! PCOS Nutrition made easy.
Ingredients
Basil Lemon Pesto
Mushrooms
Instructions
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In a food processor, pulse garlic and pine nuts until chopped. Add basil, lemon juice and zest, salt and pepper. Pulse until chopped.
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While processor is running, stream in olive oil until pesto is blended and fairly smooth. Stop processor and use a rubber spatula to scrape down sides. Add Parmigiano Reggiano and pulse blend until all ingredients are combined.
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Preheat oven to 425°F / 220°C.
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Using a soup spoon, scrape out gills from underside of portobello caps and discard. Spread 2 Tbsp / 30 ml pesto in scraped-out hollow of each mushroom cap. Top with mozzarella and tomato slices, enough to cover top of each mushroom.
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Place pizzas on a baking sheet and bake in oven until mozzarella is melted and portobello mushrooms are cooked, but still hold their shape, about 10 minutes.
Servings 1
- Amount Per Serving
- Calories 179kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 3g15%
- Cholesterol 2mg1%
- Sodium 345mg15%
- Potassium 417mg12%
- Total Carbohydrate 7g3%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 10g20%
- Vitamin A 1 IU
- Vitamin C 8 mg
- Calcium 7 mg
- Iron 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
We used baby portobellas because they were all that were available on our test kitchen cook day. For an average sized portobllo it is one mushroom per serving. :)