Pizza lovers looking to cut back on calories (or carbs) should try this portobello pesto pizza by Cook Smarts. Savory mushroom topped with fresh tomatoes, pesto and stringy mozzarella makes a great option for a vegetarian meal. Of course, mixing and matching ingredients to your liking is fair game.

Ingredients for servings


  • 2 tablespoons pine nuts (substitute with walnuts if you’re on a budget)

  • 2 cups loosely packed basil leaves

  • 1 garlic clove peeled

  • 0.5 small avocado

  • 3 tablespoons olive oil

  • pizza

  • 4 portobello mushrooms

  • 2 medium tomatoes sliced

  • 1.5 tablespoon olive oil

  • 4 ounces grated mozzarella (Or use sliced sandwich cheese – mozzarella, fontina, Swiss; 1 slice is approx. 1


  • Preheat oven to 400ºF (200ºC).

  • Make the basil pesto by combining pine nuts, basil, garlic and avocado in a food processor. Pulse until ingredients are broken up. Drizzle in olive oil, while keeping the food processor on, until you get a sauce-like consistency. Season with salt and pepper. (NOTE

    • Basil pesto can be done 3 days ahead)

  • Remove stems from portobello mushrooms and use a spoon to scrape out the inside gills (dark ridge-y stuff). Brush mushrooms with olive oil on both sides. Place mushrooms cap side down on a sheet pan. Spoon approximately 1/3 cup of basil pesto onto the mushroom. Top with sliced tomatoes and sprinkle with cheese.

  • Bake in the oven for 15 to 18 minutes, until cheese is bubbly

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