Grilled Portobello BLT "Pizzas"

Two portobello BLO pizzas resting on a wooden pizza peel with both pizzas topped with melty Fontina cheese, sliced cherry tomatoes, and arugula leaves.

Course: Appetizer

Cuisine: American, American / Italian

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 488kcal

Author: Kris Longwell

Talk about a taste sensation! Using a portobello cap in place of traditional pizza crust and then topping with classic BLT toppings puts this appetizer over the top in delicious taste and texture!

Print Recipe

Equipment

Gas or charcoal grill
Grill rack or large cast iron skillet

Ingredients

1 cup pesto sauce homemade or store-bought
4 large portobello mushrooms if desired, scrape most of the gills from the cap.
2 tablespoon olive oil
1 teaspoon Kosher salt
2 cups mozzarella 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
½ cup Parmesan cheese grated, for garnish (optional)

Instructions

Do Ahead

Prepare the easy pesto sauce up to 5 days in advance. (See link in Ingredients).
1 cup pesto sauce

Make the Portobello Pizzas

Turn your grill to medium-high.
Brush the oil all over the prepared mushroom caps and then sprinkle salt all over.
4 large portobello mushrooms, 2 tablespoon olive oil, 1 teaspoon Kosher salt
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 ¼ 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.
2 cups mozzarella, 1 cup pancetta, 1 cup cherry tomatoes
Place back on the grill and cover. Cook for about 6 to 7 minutes, until cheese has melted and is bubbly
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!
1 cup fresh baby arugula, ½ cup Parmesan cheese

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

We find the mushrooms retain the best texture when served right after grilling them. However, you can grill them a day (or two) in advance. Store in an air-tight container in the fridge until ready to assemble and cook.

The pesto sauce can be made up to 5 days in advance. Save leftover pesto for sandwiches, pasta, eggs, and more!

Nutrition