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Grilled Veggie Portobello Mushroom Pizzas |

Grilled Veggie Portabella Mushroom Pizzas

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 6 - 8 mushroom pizzas 1x


Vegetarian griling can be meaty and hearty as with these grilled veggie portabella mushroom pizzas. Serve as appetizers or entrees.


  • 3 cups chopped mushrooms (I used white button and portabellas)
  • 2 medium summer squash or zucchini, chopped
  • 1 cup chopped tomatoes
  • 1/2 of medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme
  • 3 tablespoons olive oil
  • Salt and pepper
  • 6 large or 8 medium portabella mushrooms, stems and gills removed
  • 4 ounces fresh mozzarella cheese, sliced
  • Olive oil for grilling
  • Dried oregano


  1. Preheat oven to 375 degrees. Add chopped mushrooms, squash, tomatoes, onion, garlic and thyme to a roasting pan. Drizzling with olive oil, add salt and pepper. Mix well.
  2. Roast for about 30 minutes, stirring occasionally (this should make about 3 cups of roasted vegetables.)
  3. Heat grill or grill pan. Brush olive oil over portabella mushrooms then put on grill. Cover and grill, stemless sides down for about 5 minutes. Flip portabellas over, add 1/2 cup roasted vegetables into each mushroom cap, top with 3/4 ounces of mozzarella and a shake of dried oregano. Cover and grill about 4 – 5 minutes or until cheese melts. Let sit five minutes before serving.