Name: Pesto Portobello Pizza Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-inspired
Ingredients: ¼ cup chopped raw walnuts; 1 cup packed basil leaves; ¼ cup extra virgin olive oil; 2 tbsp nutritional yeast; 2 cloves garlic; Juice of ½ lemon; ¼ tsp sea salt; 4 portobello mushroom caps, stems removed; 3 oz grape tomatoes (about ½ cup), halved; Pepperoni slices (to preference); Crushed red pepper flakes (optional); Avocado oil for greasing baking tray

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If you are craving a vibrant, flavorful twist on traditional pizza, this Pesto Portobello Pizza Recipe is about to become your new favorite go-to. Combining the earthy, meaty texture of roasted portobello mushroom caps with a luscious homemade walnut-basil pesto, fresh grape tomatoes, and pepperoni slices, this dish balances brightness and savoriness in every bite. The pesto’s creamy texture and aromatic herbs perfectly complement the charred mushrooms to create a pizza experience that feels both indulgent and wholesome. Whether you’re looking for a gluten-free alternative or just want to impress friends with something unique, this Pesto Portobello Pizza Recipe delivers big on taste and fun from start to finish.

Ingredients You’ll Need

Four whole mushrooms are placed on a smooth grey metal surface. Each mushroom has a round shape with dark brown gills visible in the center, surrounded by a light beige outer edge that looks a bit rough and uneven. The mushrooms are spaced with some room between them, with their tops facing up showing the dark inside parts clearly. The surface has faint marks and small dark spots scattered around. photo taken with an iphone --ar 4:5 --v 7

Gathering these simple yet thoughtfully chosen ingredients will make all the difference in creating a Pesto Portobello Pizza Recipe that bursts with flavor, texture, and color. Each component plays its part, from the nutty crunch in the pesto to the juicy pop of grape tomatoes and the satisfying savor of pepperoni slices.

Chopped raw walnuts: Toasting these brings out a rich nutty flavor that forms the pesto’s creamy base.
Basil leaves: Fresh and aromatic, basil gives the pesto its signature vibrant green color and bright herbal notes.
Extra virgin olive oil: Adds silkiness and a subtly fruity depth to the pesto.
Nutritional yeast: A savory, cheesy-tasting ingredient that enriches the pesto’s flavor without dairy.
Garlic: Adds a sharp, pungent kick that wakes up every other ingredient.
Juice of ½ lemon: Introduces a zesty tang that balances the pesto’s richness.
Sea salt: Enhances all the flavors harmoniously.
Portobello mushroom caps: Perfect pizza “crusts” offering a meaty, juicy texture and earthy undertones.
Grape tomatoes: Sweet and juicy, they provide a fresh contrast to the savory toppings.
Pepperoni slices: Bring spicy, smoky richness that complements the pesto and mushrooms.
Crushed red pepper flakes (optional): For those who love a little heat on their pizza.
Avocado oil: Used to grease the baking tray for a non-stick finish and mild flavor.

How to Make Pesto Portobello Pizza Recipe

Step 1: Prepare the Oven and Mushrooms

Start by preheating your oven to 400 degrees Fahrenheit to ensure it’s hot enough to roast the mushrooms just right. Lightly grease your baking tray with avocado oil to keep the portobello caps from sticking, then place the mushroom caps stem side up on the tray so they can hold the delicious pesto and toppings.

Step 2: Toast the Walnuts

Heat a dry skillet over medium-high heat and add the chopped raw walnuts. Toss and stir them frequently for about five minutes until they develop a beautiful toasted color and nutty aroma. This step is key for unlocking the depth of flavor that will shine in your pesto.

Step 3: Blend the Pesto

Once your walnuts are toasted, place them in a food processor along with the packed basil leaves, olive oil, nutritional yeast, garlic cloves, lemon juice, and sea salt. Blend the ingredients until your pesto is smooth and creamy, with all the fresh flavors beautifully combined. This homemade pesto is the heart of the Pesto Portobello Pizza Recipe, so take a moment to savor its aroma.

Step 4: Assemble the Pesto Portobello Pizzas

Divide the pesto evenly and spoon it into the hollow of each portobello mushroom cap. Layer the halved grape tomatoes and pepperoni slices on top. If you enjoy a little spice, sprinkle some crushed red pepper flakes over each pizza — this adds delightful heat that contrasts perfectly with the creamy pesto.

Step 5: Bake to Perfection

Place the tray in your preheated oven and bake for 15 to 20 minutes, until the mushroom caps are tender and the toppings are heated through. The oven’s heat melds the flavors together, creating that irresistible melty, savory finish that makes this Pesto Portobello Pizza Recipe so satisfying.

How to Serve Pesto Portobello Pizza Recipe

The image shows four large mushroom caps used as bowls, each filled with a green sauce base that looks creamy and smooth, topped with small halved cherry tomatoes that are bright red and fresh. Thin, crispy slices of a reddish topping are scattered on each mushroom along with some fresh chopped green herbs sprinkled on top. The mushrooms are placed on a silver metal tray with some visible stains, all set on a white marbled surface with a small part of a bright red cloth in the corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Before serving, add a fresh pop of color and flavor with a few extra basil leaves scattered on top. They bring a wonderful herbal brightness that highlights the rich pesto and complements the roasted mushrooms beautifully.

Side Dishes

This pizza pairs wonderfully with light, fresh sides like a crisp mixed green salad tossed in a lemon vinaigrette or a tangy cucumber and tomato salad. Both options help cleanse your palate, balancing the richness of the pesto and pepperoni.

Creative Ways to Present

For a fun twist, serve these individual pesto portobello pizzas on a rustic wooden board surrounded by extra basil sprigs, lemon wedges, and small bowls of crushed red pepper flakes. They also shine at casual gatherings served alongside a charcuterie board for a delightful mix of flavors and textures.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, allow your Pesto Portobello Pizza Recipe to cool completely before placing the pizzas in an airtight container. Stored in the refrigerator, they will keep well for up to 3 days without losing their charm.

Freezing

While freezing is possible, the texture of the mushroom caps may change slightly. To freeze, wrap each pizza individually in plastic wrap and then place them inside a freezer-safe container or bag. Use within one month for best flavor.

Reheating

Reheat your leftover pesto portobello pizzas in a preheated oven at 350 degrees Fahrenheit for about 10 minutes or until warmed through. This method helps maintain their original texture far better than microwaving, which can make mushrooms soggy.

FAQs

Can I make the pesto ahead of time?

Absolutely! The walnut basil pesto can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Just give it a good stir before spreading it on your mushrooms.

Is this recipe gluten-free?

Yes! Using portobello mushroom caps as the pizza “crust” makes this Pesto Portobello Pizza Recipe naturally gluten-free and suitable for those with gluten sensitivities or celiac disease.

Can I substitute the pepperoni?

Of course! Feel free to swap pepperoni for other toppings like sliced olives, artichoke hearts, or even vegan sausage to customize this pizza to your taste.

How do I know when the pizzas are done?

The portobello mushrooms should be tender and juicy, the pesto warm and aromatic, and the toppings slightly roasted. About 15 to 20 minutes in a 400-degree oven usually hits the perfect balance.

Can I use store-bought pesto instead of making it?

While homemade pesto brings unbeatable freshness, you can absolutely use a high-quality store-bought version to save time. You might want to boost it with a squeeze of lemon juice to brighten the flavors.

Final Thoughts

This Pesto Portobello Pizza Recipe is truly one of those dishes you’ll find yourself making again and again because it’s so satisfying, easy, and delicious. The vibrant pesto, juicy tomatoes, and meaty mushrooms combine to create a pizza experience that feels special but is everyday enough to enjoy anytime. I can’t wait for you to try this recipe and share it with friends and family — it’s a guaranteed crowd-pleaser that brings a little gourmet magic into your kitchen without fuss.