Pesto Portobello Mushroom Pizza
Prep time: 
Cook time: 
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Serves: 2
  • ½ cup tomato paste
  • ¼ cup fresh basil, chopped
  • Garlic – ½ clove, peeled
  • 2 portobello mushrooms, thoroughly washed and patted dry
  • ½ cup tomato, diced
  • ⅛ cup yellow onion, diced
  • ½ cup green pepper, cut into slices
  • half of a medium zucchini (about 3 inches), diced
  • ½ cup low-fat mozzarella cheese
  1. Preheat oven to 350 degrees.
  2. Cut out the stem and ribs from the mushroom caps. Spray the mushroom caps and baking sheet lightly with cooking spray.
  3. Finely chop the fresh basil.
  4. Mix together the tomato paste, basil, and garlic. Add mixture to the bottom of the inside of each mushroom cap.
  5. In a bowl, mix together the tomato, onion, green pepper and zucchini. Fill each mushroom cup with the mixture.
  6. Top each pizza with ¼ cup of mozzarella cheese.
  7. Bake in the oven for about 15 minutes until cheese has melted and looks ooey gooey and delicious! Enjoy!
Nutrition Information
Serving size: 1 pizza Calories: 158 Fat: 2 Carbohydrates: 18 Sugar: 9 Sodium: 284 Fiber: 5 Protein: 12 Cholesterol: 15
Recipe by Nutrition Twins at