Mediterranean Portobello Pizzas with Melted Mozzarella
Grilled Portobello mushroom caps topped with garlic-herb oil, tomato paste, melted mozzarella, and fresh cherry tomatoes. A quick, vegetarian take on pizza that crisps under high heat in minutes, delivering umami-rich mushrooms with a golden cheese finish.
Ingredients
Instructions
- 1
Wash the Portobello mushrooms and pat dry.
- 2
Line a baking tray with baking paper and preheat the grill or oven's grill setting to high heat.
- 3
Combine the minced garlic, olive oil, and half the mixed herbs in a bowl.
- 4
Brush the garlic oil mixture over the bottoms of each mushroom and place them oil side down on the tray.
- 5
Spoon tomato paste into the mushroom caps.
- 6
Sprinkle mozzarella cheese and sliced cherry tomatoes over the paste.
- 7
Transfer to the grill and cook until the cheese melts and turns golden.
- 8
Season with salt, pepper, and remaining herbs before serving.
Tips
Pat mushrooms thoroughly dry to prevent excess moisture during cooking.
Watch closely during grilling as cooking time varies by grill intensity and mushroom thickness.
Brush garlic oil on the underside where it absorbs best and won't burn.
Good to Know
Assemble just before grilling; cooked pizzas store in airtight container up to 2 days, reheat gently.
Wash and stem mushrooms, mince garlic, and slice tomatoes up to 4 hours ahead. Refrigerate components separately.
Serve immediately while cheese is melted and mushroom is warm. Pair with fresh greens or crusty bread.
Common Mistakes
Don't skip patting mushrooms dry to avoid soggy, watery caps.
Don't overload toppings to prevent uneven cooking and excess moisture release.
Don't grill at low heat to avoid tough, shriveled mushrooms instead of tender and golden.