Grilled Portobello Pizzas

Portobello mushrooms make the most delicious (and healthy) pizza "crust." Save the stem ends of the portobellos to make flavorful soups and stocks.
  • Yield Serves 4
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  • 12 cherry tomatoes, halved (about 1/2 pound)
  • 4 teaspoons fresh thyme leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Roasted Garlic
  • Kosher salt and freshly ground black pepper
  • 8 portobello mushrooms, cleaned and stems trimmed (about 3 pounds)
  • Four 1 1/2 X 3-inch shavings Parmigiano-Reggiano cheese (about 1/2 ounce)
  • 4 very thin slices prosciutto (about 1 ounce)
  • 4 tablespoons Rough-Cut Basil Pesto


  1. Prepare a stove-top griddle or outdoor grill.

  2. Combine the tomatoes, thyme, 2 teaspoons of olive oil, the roasted garlic, and salt and pepper in a small bowl and toss. Set aside.

  3. Brush the top and bottom of each mushroom with the remaining oil. Sprinkle with salt and pepper and grill until the mushrooms are tender, about 4 minutes per side.

  4. Place the mushrooms stem side up on a cutting board. Arrange an equal amount of the tomato mixture on 4 mushrooms. Top each with a shaving of Parmigiano-Reggiano.

  5. Arrange a slice of prosciutto on each of the remaining mushrooms and spread 1 tablespoon of the pesto on top of each prosciutto slice.

  6. Arrange 1 of each pizza on each of 4 dinner plates and serve.

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