Portobello Caprese Pizzas

Portobello Caprese Pizzas

  • Author: Amy @ The Blond Cook
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4


  • 4 portobello mushrooms, stems and gills removed
  • 4 tablespoons prepared pesto
  • 1 cup shredded mozzarella cheese
  • 1/2 cup cherry or grape tomatoes, thinly sliced
  • 1/4 cup chopped fresh basil
  • 1 cup balsamic vinegar


  1. Preheat your oven to 400 degrees F.  Spray a rimmed baking sheet with cooking spray.
  2. Place mushrooms on baking sheet and spread 1 tablespoon pesto in each mushroom cap.  Top evenly with mozzarella, then tomatoes.
  3. Bake for 13-15 minutes, or until cheese is melted and bubbly.
  4. While pizzas are baking, prepare the balsamic reduction.  Place balsamic vinegar in a small saucepan over medium-high heat.  Bring to a boil and reduce heat to maintain a simmer.  Simmer for approximately 8-10 minutes, or until desired consistency is met and reduced by about half.
  5. Top pizzas with fresh basil and drizzle with balsamic reduction.