This is a fun and light meal that has so much flavor. You can get as creative as your mind wants with swapping out pesto for other sauces, adding different toppings or exploring what other cheeses taste like melted on top. There is no wrong way to make this portobello pizza so have fun tapping into what your body and taste buds are craving. I think doing a BBQ sauce, roasted chicken, spinach and red onion combo sounds delicious and like the next combo I want to try. Eating plant based gets to be delicious and nourishing.
Ingredients: (serving size is approximately one portobello mushroom)
One portobello mushroom for each person
2 table pesto (store bought or homemade vegan pesto recipe here)
3 mini mozzarella balls
1 slice of prosciutto
1 teaspoon olive oil
salt & pepper to taste
A few basil leaves for the topping
Directions:
Heat oven or toaster oven to 400F
Gentle wash the portobello with a wet paper towel so that it gets cleaned but doesn’t absorb too much water
On a baking sheet, place the portobello face up (so that the stem is facing you). Gently sprinkle the olive oil, salt and pepper
Bake for 15 minutes
Keep the oven on while you remove the portobello. Gentle spread pesto evenly around the portobello. Tear the mozzarella up in smaller chunks and evenly spread around the top layer
Bake for another 5 minutes until the cheese has evenly melted
Take the portobello out and top with prosciutto and basil