Vegetarian baked portobello pizza with homemade pesto, quinoa and tomatoes.
Delicious portobello pizza with healthy quinoa and lots of seasonal veggies is perfect for meatless Mondays! I’ve used my homemade Basil Spinach Almond Pesto for this recipe. I can honestly say it combines perfectly. However, the store-bought pesto can be used too.
I’m not a huge fan of pizzas but portobello pizza is a different story. I love portobellos or any other mushrooms. I remember the time when I was growing up in Europe and I had different variety of mushrooms to choose from. Here in Canada, as well as US we have only few types of mushrooms. But that’s ok, if they have portobello I’m happy:)
I love vegetarian dishes. Maybe you know that already. I didn’t have to have meat everyday. I think that plant based dishes taste good as meat dishes. Lately, I can’t stop eating Carrot Zucchini Fritters. I got lots of zucchinis couple days ago and I am planning to make fritters. YUM!
These portobello pizza is perfect for meatless Mondays or even for a party as appetizer. It’s easy to make and taste delicious! Pesto, powerful and very popular quinoa, seasonal veggies –> this is all you need for this recipe.
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Pesto Quinoa Portobello Pizza
Ingredients
- 4 large portobellos
- 1/2 cup Pesto
- 3/4 cup cooked quinoa
- 1 large tomato, sliced
- 4 slices of green pepper
- 4 slices of yellow pepper
- salt/pepper
- 1/2 cup Parmigiano Reggiano, shredded
- 1 Tbsp. oil
Instructions
- Preheat oven to 400 F. Wash portobellos and remove the stems. Scrape black gills inside of portobello (optional).
- Oil portobellos on both sides. Place on baking sheet.
- Inside of each portobello put pesto, quinoa, slice of tomato, slice of green pepper and slice of yellow pepper. Season with salt and pepper.
- Bake for 25 minutes.
- Remove from oven and add Parmigiano Reggiano.
| Nutrition Facts | |
|---|---|
| Serving Size | 2 |
| Amount Per Serving | As Served |
| Calories 568kcal Calories from fat 387 | |
| % Daily Value | |
| Total Fat 43g | 66% |
| Saturated Fat 9g | 45% |
| Transfat 0g | |
| Cholesterol 20mg | 7% |
| Sodium 1289mg | 54% |
| Carbohydrate 35g | 12% |
| Dietary Fiber 8g | 32% |
| Sugars 8g | |
| Protein 18g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
If you like Pesto Quinoa Portobello Pizza see…
Portobello Mushrroms with Parmesan & Onions
Stuffed Mushrooms
This looks absolutely delicious and your food photography is GORGEOUS!
Thank you!
I am vegetarian Too, Your recipe looks so goood, I think I Will come to read all your reciped
I have lots of vegetarian recipes on the blog, I hope you’ll like them:)
What a fun way to use portabella mushrooms! These look delicious!
Thanks Ashley!
This sounds delicious! Can’t wait to create a vegan version. Thanks for such a great recipe!!
Thank you:)
This is awesomely healthy!! I have a few friends that would LOVE this.
Thanks Priscilla for your visit to my blog:)
This is my kind of pizza! I will be definitely be trying this! shared on fb.
Thank you for sharing!
OH MY GOODNESS. First, you had me at pesto. And then at quinoa. And again at portobello. And by pizza I was sold. This is the kind of recipe I like to see on blogs…not the stuff that you can simply find on a any recipe sites. Ugh thanks for this!!!! I’m going to make a run to the store and see if I can find portobello mushrooms. Pinning this!
http://www.girlunspotted.com
Thank you:)
Thanks for sharing I’m semi-vegetarian only eating seafood and I love to add to my collection
Thank you Angela!
Homemade made is the best!!! 🙂
I agree Valya:)
I love this Ilona! I absolutely adore mushrooms and stuffed mushrooms with pizza toppings is a fantastic idea!
I can eat mushrooms all the time.