Past Recipes
Portobello “Pizzas”

Portobello “Pizzas” with Marinara, Mozzarella, and Mixed Green Salad

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Recipe Details

Story

Pizza is many things (amazing, delicious, crowd-pleasing), but veggie-forward it’s not. So, imagine our delight when Chef Andrea reimagined the flavors of a classic pie—marinara sauce, gooey mozzarella cheese—in stuffed mushrooms! Parmesan breadcrumb-crusted portobellos turn golden and crispy in the oven, before getting a serious dose of sauce and cheese and a trip back to the oven for even more melty goodness. Served with a bright green salad studded with walnuts, this dish was consumed in the test kitchen in a matter of minutes.

Tags

  • Vegetarian
  • Low Carb Diet

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Andrea

By Chef Andrea

Nutritional info

  • Calories 630
  • Protein 25g
  • Total Carb 40g
  • Total Fat 45g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • walnuts
    1/4 cup
    walnuts
  • portobello mushrooms
    4
    portobello mushrooms
  • garlic
    1 clove
    garlic
  • basil
    1/4 ounce
    basil
  • gluten-free breadcrumbs
    1/2 cup
    gluten-free breadcrumbs
  • grated Parmesan cheese
    1 ounce
    grated Parmesan cheese
  • tomato purée
    1 cup
    tomato purée
  • Champagne vinegar
    1 tablespoon
    Champagne vinegar
  • honey
    1 packet
    honey
  • shredded mozzarella cheese
    4 ounces
    shredded mozzarella cheese
  • mixed lettuces
    3 ounces
    mixed lettuces
  • dried oregano
    1/8 teaspoon
    dried oregano
  • dried basil
    1/8 teaspoon
    dried basil

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 10" medium pan
  • baking sheet

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Heat a medium pan over medium heat. Once hot (carefully hover your hand above, you'll easily be able to feel if it's hot!), add walnuts and toast, stirring, until golden and fragrant, about 3 minutes. Transfer to a cutting board, roughly chop, and set aside. Using a spoon, scoop out and discard portobello gills and stems. Wipe caps clean with a damp paper towel, then pat very dry. Mince garlic. Rinse basil.

  2. Prepare and Roast Portobellos

    Prepare and Roast Portobellos

    Rub a baking sheet with 1 tablespoon olive oil and set aside. In a large shallow bowl, whisk 1 egg. On a large plate, combine breadcrumbs and Parmesan. Season with pepper and mix to combine. Working 1 at a time, dip portobellos in egg, coating all sides and inside cap. Dredge in breadcrumb mixture, pressing to adhere. Place portobellos on baking sheet scooped-side up. Bake until crust is lightly browned, 15 minutes.

  3. Make Marinara Sauce

    Make Marinara Sauce

    While mushrooms roast, heat 1 tablespoon olive oil in pan from walnuts over medium heat. When oil is shimmering, add garlic and spice mix and cook until fragrant, 1-2 minutes. Add tomato purée, increase heat to medium high, and bring to a boil. Then, reduce heat to medium and cook until slightly thickened, 5 minutes. Season with ¼ teaspoon salt and pepper. Tear basil leaves and stir half into sauce. Remove pan from heat and set aside.   


  4. Make Dressing

    Make Dressing

    In a large bowl, whisk together Champagne vinegar, ½ packet honey, ¼ teaspoon salt and pepper as desired. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined. Set aside. Discard remaining honey.

  5. Finish Portobello "Pizzas"

    Finish Portobello "Pizzas"

    Once portobellos are lightly browned, remove from oven. Spoon marinara sauce into mushrooms and sprinkle over mozzarella. Return portobellos to oven and bake until cheese is melted, 5-7 minutes. Meanwhile, rinse lettuce and pat dry. 

  6. Plate Portobello "Pizzas"

    Plate Portobello "Pizzas"

    Add lettuce and walnuts to bowl with dressing and toss to coat. Plate portobello "pizzas" and garnish with remaining torn basil. Serve with mixed green salad and dig in!

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