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Grilled Portobello Mushroom Pizzas
Grilled Portobello Mushroom Pizzas
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Gluten-free grilled pizza with portobello mushroom caps, customizable toppings.
Ingredients:
  • 8 large portobello mushroom caps (about 4 inches)
  • 1/4 cup olive oil, plus more for greasing the grill
  • 1 teaspoon kosher salt
  • 1 1/2 cups shredded low-moisture mozzarella cheese (part-skim or whole milk)
  • 1/2 cup pizza sauce, jarred or homemade
  • 1/2 cup topping(s) of choice, such as pepperoni, chopped onion, diced bell pepper, and/or sliced olives (optional)
  • Fresh oregano or torn fresh basil leaves, to garnish (optional)
Instructions:
  • Preheat the grill until it reaches medium-high, direct heat.
  • Clean the mushrooms by wiping them with a damp paper towel. Remove and discard the stems and gills. Brush both sides with olive oil and season with salt.
  • Get the grill ready by cleaning the grates and coating them with olive oil using a folded paper towel held with tongs for safety.
  • Grill the mushrooms, hollowed-side down, on a covered grill until edges curl and char in spots, about 4 to 5 minutes.
  • Top the mushroom caps with half of the cheese, then spoon the pizza sauce over the cheese, spreading it gently to cover evenly. Sprinkle the remaining cheese on top and add your favorite toppings, if desired.
  • Complete grilling the mushrooms: Close the grill and grill further until the cheese is melted and the mushrooms are soft when poked with a knife, for an additional 4 to 5 minutes. Move them to a serving dish, garnish with fresh basil or oregano (if desired), and serve. Enjoy the dish? Don't forget to rate us and leave a comment!

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