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Playing Portobello Pizzas


  • 2 large portobello mushroom caps, stems removed
  • Extra-virgin olive oil (EVOO), for drizzling
  • Salt and freshly ground black pepper
  • 3 tablespoons roasted red pepper paste OR 1 12-ounce jar of roasted red peppers, drained and pureed
  • 4 slices smoked mozzarella cheese


Serves: 2 servings




Preheat a grill pan over medium-high heat.



Drizzle mushroom caps with EVOO and place on the grill pan, gill side down, for about 3 minutes.



Flip caps and season with salt and freshly ground black pepper. Spread a spoonful or so of roasted red pepper paste over the mushroom cap in a thin layer.



Top with a slice of smoked mozzarella cheese and tent with foil to melt.