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Margherita Portobello Mushroom Pizzas with Bacon.

  • 8 slices
    bacon
  • 1
    English cucumber
  • 1 small pkg
    fresh basil
  • 1 (8 oz) pkg
    fresh mozzarella cheese
  • 4 cloves
    garlic
  • 1 pint
    grape tomatoes
  • 8 caps
    portobello mushrooms
  • 2
    tomatoes
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
  • 2
    Wash and dry the mushroom caps, then remove and discard the stems. Peel and mince the garlic.
    8 caps portobello mushrooms
    4 cloves garlic
  • 3
    Place the mushrooms on the baking sheet. Rub with olive oil and season with the minced garlic, salt, and pepper.
    4 tbsp extra virgin olive oil
    ½ tsp salt
    ½ tsp black pepper
  • 4
    Place the mushrooms in the oven and bake for 5 minutes while you prepare the toppings.
  • 5
    Wash the tomatoes and basil. Slice the tomatoes horizontally into rounds. Pick the basil leaves off the stems; discard the stems and slice the leaves crosswise into ribbons.
    2 tomatoes
    1 small bunch fresh basil
  • 6
    Grate the fresh mozzarella.
    1 (8 oz) ball fresh mozzarella cheese
    
  • 7
    Chop or cut the bacon into smaller pieces.
    8 slices bacon
    
  • 8
    Remove mushrooms from the oven and drain any excess liquid. Sprinkle a little of the mozzarella into each cap, then top with bacon, tomato rounds, and ½ of the basil. Finish off with the remaining mozzarella.
  • 9
    Place in the oven and cook until the mushrooms are tender and the cheese is melted, 15-20 minutes.
  • 10
    Wash the cucumber and grape tomatoes. Quarter the cucumber lengthwise, then chop crosswise. Halve the tomatoes.
    1 English cucumber
    1 pint grape tomatoes
  • 11
    To serve, place the mushroom pizzas on a plate and sprinkle with the remaining basil. Serve with grape tomatoes and cucumber on the side and enjoy!