Grilled Portobello Mushroom Pizza

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A delicious recipe that substitutes your pizza crust with Portobello mushrooms. Using a medley of organic vegetables, build your own pizza for a healthy, low-carb snack that will leave you satisfied.

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INGREDIENTS

4	large Portobello mushrooms
	assorted organic veggies (1 med. zucchini, ½ red or green pepper and 2 green onions), or use your favourite medley
½	cup homemade or store-bought pesto
4	organic cherry tomatoes
1	tbsp. extra-virgin olive oil
4	tbsp. shredded mozzarella (optional)
	sea salt and pepper to taste

INSTRUCTIONS

Preheat stovetop grill pan or BBQ on medium heat and spray or brush with a little extra-virgin olive oil.
Prepare mushrooms by brushing off the tops to remove any dirt. Using a small spoon, gently scoop out the thick stem and the brown layer from inside the mushroom. Place on grill topside down and cook until grill marks form, approximately 5 minutes. The grilling helps to remove the excess water from the mushrooms. Flip mushrooms and cook for approx. three minutes longer. Remove and place on parchment-lined baking sheet.
Prepare veggies by cutting into thick slices. Place veggies on preheated grill pan or BBQ. Cook veggies until light grill marks form (approx. 3 to 4 minutes), flipping as necessary. Remove and place on cutting board.
Chop grilled veggies into small pieces and season with 1 tbsp. extra-virgin olive oil, sea salt and pepper to taste.
Spoon 1 tbsp. of pesto onto each mushroom cap.
Place grilled veggies onto mushroom caps, dividing amount evenly onto each one.
Cut each cherry tomato in half and place on veggies. Drizzle a little more pesto on top.
Place in 375-degree, preheated convection oven and cook until tomatoes soften, about 20 to 25 minutes.
Top with small amount of shredded mozzarella if desired and place back in oven until melted.

Grilled Portobello Mushroom Pizza

INGREDIENTS

INSTRUCTIONS

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