Grilled Portobello BLT Pizzas

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Grilled Portobello BLT Pizzas are nothing short of amazing.

We absolutely love grilling pizza.  The flavor that the grill imparts into the pizza is amazing.  But, we decided to shake things up a bit, and forgo your standard pizza crust, and instead, use the large caps of a portobello mushroom.

Grilled Portobello BLT Pizzas on a pizza paddle.

Remove the Gills For Portobello BLT Pizzas

We love everything about portobello mushrooms, except sometimes they can be a little “Earthy” in taste. This comes from the gills on the underside of the cap.

Some folks like this taste, but we feel for the best-tasting portobello pizza, we’d get rid of them.

All you need is a spoon to just scrape them right out. Be careful in doing so, though, you don’t want to tear through the cap. Also, it’s perfectly okay to leave some of them intact.

A hand using a spoon to scrape out the gills of a portobello mushroom cap.

So when we were thinking of what kind of pizza we wanted to make, we decided to go with an elevated BLT version.

Since we were really thinking out of the pizza box with this recipe, we decided to change things up even more.

How about fresh pesto as the sauce? Yes. Yes. Yes! Homemade is best, but good quality store-bought will work, too.

A small white bowl with fresh pesto sauce in it.


Okay, as mentioned, we’ve got the base of our pizza – a portobello cap with stem and gills removed.

Next, our sauce, as you know, is amazing pesto. For the tomato, we’re going with juicy cherry (or grape) tomatoes. For the lettuce, we’ll top the cooked pizza with some leafy, peppery baby arugula. For the cheese, we’re using extra creamy and extra flavorful fontina cheese. Hungry yet?

Hold on…what about the “B” in BLT: You know, bacon? Well, that’s an easy one…let’s cook up some incredible cubed pancetta. Wow, oh wow, this is getting exciting.

Cooked pancetta in a black cast iron skillet with a wooden spoon.

Portobello BLT Pizzas Are Best Grilled

First, we need to fire up the grill to medium-hot. Then we brush olive oil all over the caps and sprinkle on a little Kosher salt.

Place them, cap-side down, onto a grill pan or rack, or in a large cast iron skillet. Place the rack or skillet directly onto the grill over direct heat. Close the lid and wait 6 minutes.

Two portobello mushroom caps on a grill pan on a charcoal grill.

Ladies and gentlemen, these Portobello BLT Pizzas blew us away. After another 6 or 7 minutes on the grill, the cheese melted and was bubbly, and the tomatoes were slightly blistered to perfection.

I mean, how could they not be incredible? Think about it: Grilled portobello mushroom caps, homemade pesto sauce, creamy fontina cheese, salty and delicious pancetta, peppery arugula, and the most heavenly tomatoes on the planet.

We were in mushroom BLT bliss. For a vegetarian version, simply omit the pancetta!

And folks…let us just say you need to run, not walk, to the supermarket and fill your basket with what you need to make these incredible Portobello BLT Pizzas. They are truly one of the most delicious things to come out of the How To Feed a Loon kitchen in some time.

Two portobello BLT pizzas on a pizza paddle with red pepper flakes nearby.

Ready to impress? Go for it!

And when you make these babies, be sure to take a picture and post it on Instagram and tag @HowToFeedaLoon and #HowToFeedaLoon

Portobello BLT pizza on a pizza paddle.

Grilled Portobello BLT "Pizzas"

Talk about a taste sensation! Using a portobello cap in place of traditional pizza crust and then topping with classic BLT topping puts this appetizer over the top in delicious taste and texture!
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: American, French / American / Italian
Keyword: BLT pizza, grilled mushrooms, grilled pizza, portobello pizza
Prep Time: 21 minutes
Cook Time: 20 minutes
Total Time: 41 minutes
Servings: 4
Calories: 488kcal


  • Gas or charcoal grill
  • Grill rack or large cast iron skillet


  • 4 large portobello mushrooms
  • 2 tbsp olive oil
  • 1 tsp Kosher salt
  • 1 cup pesto homemade or store-bought
  • 2 cups fontina cheese shredded
  • 1 cup pancetta cubed and cooked until crisp
  • 1 cup cherry tomatoes Or grape tomatoes, sliced in half, lengthwise
  • 1 cup fresh baby arugula
  • 1/2 cup Parmesan cheese grated, for garnish (optional)


  • Turn your grill onto medium high.
  • Brush the oil all over the prepared mushroom caps and then sprinkle salt all over.
  • Place the mushrooms, cap side down, onto a large grill rack or cast iron skillet.
  • Place the mushrooms (on the rack or skillet) directly over the heat and cover the grill. Let cook for 6 minutes. Carefully remove the rack or skillet from the grill.
  • Using a spatula, carefully turn the mushroom cap over, so the underside is facing up, still on the rack or skillet.
  • Spread each cap with 1/4 cup of the pesto sauce. Next, to each mushroom cap, add a layer of cheese, then a small handful of cooked pancetta, topped with the sliced tomatoes.
  • Place back on the grill and cover. Cook for about 6 to 7 minutes, unitl cheese has melted and is bubly.
  • Remove from the rack or skillet onto a plate and top with a small handful of arugula. Top with a sprinkle of grated Parmesan, if desired. Serve at once!


Calories: 488kcal | Carbohydrates: 10g | Protein: 27g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 92mg | Sodium: 1920mg | Potassium: 360mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1950IU | Calcium: 613mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!


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