A flavor packed Portobello Mushroom Pizza topped with oozing cheese and fresh sautéed balsamic vegetables, done in 30 minutes!
Psstt… did you know that is September already?
How in the world did that happen?
The month of September brings a lot of fun stuff for us. It’s my parents 35 wedding anniversary, my dad’s 60th birthday, a trip out to Redmond, Oregon to celebrate both of those, and Mike and I’s 8th wedding anniversary!
Lots of stuff on the docket and not alot of time to plan. At least thats how I’m feeling because I’m an uber planner. But clearly not that great at it because otherwise I would be finished with everything and not be stressing about what to get my parents for their 35th!!
What do you even get someone who has been married for that long?
I mean these days its a feat to be married that long! It shouldn’t be.. but sadly it is.
So, while I’m busy trying to think about what to get my parents {recommendation welcome.. PLEASE} you guys need to get busy making these Portobello Mushroom Pizzas!
These Pizzas came about because I was sick and tired of feeling so full, heavy, and bloated after eating pizza! Do you ever feel like that or am I alone on this one?
The main reason I feel bloated after pizza is from the crazy amounts of cheese and the heavy dough from the crust.
My solution = go crustless and less cheese.
Enter … the Portobello Mushroom Pizza.
At first I was gonna go with a marinara sauce or pesto sauce as the base sauce (because my basil plant is ridiculously out of control right now). Who needs a sauce… lets just use some balsamic!
Um.. yes… balsamic is my answer to everything if you were wondering. hehe
This Pizza recipe is so full of flavor from just a few ingredients it is unreal! Literally most of the ingredients are vegetables …. major bonus!
Delicious? Most definitely!
Done in less than 30 minutes.?… YUP!
Family Friendly?… Yes.. but I’ll let you decide that for your family.
Versatile? Yes, swap out the topping with whatever you like!
Bottom Line… go make this delicious Pizza Recipe!
Portobello Mushroom Pizza with Sautéed Balsamic Vegetables
- Prep Time: 13 mins
- Cook Time: 10 mins
- Total Time: 23 mins
- Yield: 4 1x
- Category: Appetizer, Dinner, Lunch
- Method: Baked
- Cuisine: American
Description
This healthy pizza recipe is packed with gooey mozzarella and topped with fresh sautéed balsamic vegetables.
Ingredients
- 4 Portobello Mushrooms
- 1 tablespoon of olive oil
- 1/2 cup of onions, chopped
- 2 garlic cloves, minced
- 1 pint grape tomatoes, halved
- 1 whole yellow bell pepper, cubed {roasted, skin & seeds removed}
- 2 cups of fresh spinach
- salt & pepper
- 3 tablespoons of balsamic vinegar
- 2 cups of shredded mozzarella cheese
Instructions
- Preheat oven to 400.
- Heat a medium saute pan to medium high heat.
- Add olive oil and onions to pan, saute for 2-3 minutes or until translucent.
- Add garlic and saute for 30 seconds.
- Next add grape tomatoes, saute for 3-4 minutes or until tomatoes start to burst. Stirring occasionally.
- Add in spinach and roasted yellow peppers. Saute for 2-3 minutes until spinach is wilted.
- Add in balsamic vinegar and saute for 2-3 minutes until all the flavors are combined.
- On a baking sheet, place portobello mushrooms bottom side up on sheet with stems removed.
- Place 1/2 cup of mozzarella cheese in each mushroom cap and top with balsamic vegetable mixture.
- Bake for 10-12 minutes or until cheese is melted.
Notes
How to Roast Peppers: Place whole pepper on stove burner and roast each side for 3-4 minutes until each side is blackened and pepper is soft. Place pepper in a bowl and cover with plastic wrap. Let sit for 5 minutes then gently remove burnt skin from pepper.
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