Pizza-Style Stuffed Portobellos

Pizza-Style Stuffed Portobellos

Serves 8

These stuffed portobellos pile on the pizza flavor, and make an excellent low-carb sub for pizza crust. Before cooking the mushrooms, be sure to scrape out the gills, a task that’s easily accomplished with a spoon.

  • 8 Portobello mushrooms, stems removed and black gills scraped out with a spoon
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 cup pesto
  • 3 Roma tomatoes, thinly sliced
  • 2 tablespoons roughly chopped fresh basil
  • 1 cup cooked ground turkey, beef or vegetarian sausage
  • 1 cup grated mozzarella, provolone or vegan cheese
  • Crushed red chile flakes, to taste
  • 1/2 teaspoon ground black pepper
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Prepare a grill for medium-high heat cooking. Brush mushrooms on both sides with oil and season with salt and pepper. Place, stem-side down, on the grill and tent with foil. Cook for 3 to 4 minutes, then flip and cook, again covered with foil, until almost tender, 2 to 3 minutes more. Transfer mushrooms, stem-side up, to a large platter.

Fill mushrooms with pesto, tomatoes, basil and ground turkey. Top with cheese and chile flakes. Return to grill, filled-side up, and tent with foil. Cook just until cheese is melted and toppings are warmed through, 2 to 3 minutes. Transfer to plates and serve.

Nutritional Info: 
Per Serving: 200 calories (130 from fat), 14g total fat, 3.5g saturated fat, 30mg cholesterol, 333mg sodium, 6g carbohydrates, (2 g dietary fiber, 2g sugar), 12g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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