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Grilled Portobello Pizzas

Grilled Portobello Pizzas

Southern Living APRIL 2000

  • Yield: 8 servings


  • 1 cup tomato-basil pasta sauce
  • 1 garlic clove, minced
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup chopped fresh basil, divided
  • 8 large portobello mushroom caps
  • 1 (8-ounce) bottle Italian dressing
  • 1 cup (4 ounces) shredded Italian cheese blend


Stir together first 3 ingredients and 1/4 cup basil. Set aside.

Combine mushroom caps and Italian dressing in a heavy-duty zip-top plastic bag, turning to coat. Let stand 2 to 3 minutes. Remove mushrooms from marinade, discarding marinade.

Coat food rack with vegetable cooking spray; place on grill over medium-high heat (350° to 400°).

Place mushroom caps, stem side up, on rack, and grill, covered with grill lid, 3 to 4 minutes on each side. Turn caps, stem side up, and spoon sauce mixture evenly into each.

Grill, covered, 2 more minutes or until thoroughly heated. Sprinkle evenly with shredded cheese and remaining 1/4 cup chopped basil; serve immediately.

Note: For testing purposes only, we used Classico Tomato-Basil Pasta Sauce.

Grilled Portobello Pizza Burgers: Serve Grilled Portobello Pizzas on warm, toasted hamburger buns with desired toppings.


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Grilled Portobello Pizzas recipe