Grilled Portobello Pizzas



2 servings (serving size: 2 mushrooms)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 250
Fat 12.6 g
Satfat 4.1 g
Protein 17.6 g
Carbohydrate 22.8 g
Fiber 6.7 g
Cholesterol 15 mg
Iron 3.2 mg
Sodium 470 mg
Calcium 264 mg


1/2 cup finely chopped fresh basil
2 teaspoons olive oil
1 teaspoon bottled minced roasted garlic
12 plum tomatoes, seeded and chopped
1 1/2 tablespoons minced fresh thyme
1 teaspoon olive oil
1 tablespoon bottled minced roasted garlic
4 (4-inch) portobello mushroom caps
Cooking spray
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup (2 ounces) shredded part-skim mozzarella cheese


Combine first 3 ingredients in a small bowl; stir well, and set aside. Combine tomato and next 3 ingredients in a medium bowl; stir well, and set aside.

Remove brown gills from the undersides of mushrooms with a spoon; discard gills. Coat top and bottom of mushroom caps evenly with cooking spray; sprinkle with salt and pepper.

Coat grill rack with cooking spray; place rack on grill over mediumhot coals (350° to 400°). Place mushrooms, top side up, on rack; grill, covered, 4 minutes. Turn mushrooms over; spoon tomato mixture evenly into caps; top each mushroom with 1 tablespoon basil mixture and 2 tablespoons cheese. Grill, covered, 4 minutes or until mushrooms are tender and cheese melts.