Portobello Red Pepper & Pesto Pizza

Pesto pizza with portobello mushrooms and red peppers.


I have a thing going with mushrooms.

It’s not really a good thing.  It’s more like a grossed out thing.

But then I had a delicious portobello burger on our road trip, and things started heating up for me and the mushroom.  So I bought some.

That might have been a little ambitious, being that I had no idea how to wash them, prepare them, or cook them.

Then, just as I was about the start cutting them, I noticed the gills.

Yes, gills.  What is a vegetable doing with gills?  Oh, wait, it’s actually a fungus, right?

This should be illegal.

Pesto pizza with portobello mushrooms and red peppers.

Wait, OK?  This story has a happy, cheesy ending.

So I decided to go ahead and chop the portobellos, gills and all.

I know.  You’re probably frowning at the screen right now.

But after eating 5 slices of pizza, I did my research.  And I have since learned that many people do scrape out the dreaded gills, but only for coloration purposes.  Portobello gills are totally edible.  Whew.

So here’s where things get a little crazy: I loved them on this pesto pizza.  I honestly loved the taste and texture of these portobellos (gills and all) baked with roasted red peppers atop a punchy pesto crust.  And of course, under a blanket of melted cheese.

A picture of Portobello Red Pepper & Pesto Pizza

Portobello Red Pepper & Pesto Pizza


This simple 5 ingredient pesto pizza features portobello mushrooms and red peppers. Easy and delicious for your next pizza night!


  • your favorite pizza dough (I used a loaf of frozen bread dough because I had some, but if you’re going homemade, try this)
  • 23 portobello mushrooms, stems removed
  • 5 jarred roasted red peppers, sliced
  • 3/4 cup parmesan mozzarella blend
  • 1/4 cup pesto (store bought or homemade)


  1. Follow the directions for whatever dough you are using. When it’s risen and ready, roll it into a circle and place it on the pizza pan. I let mine rest for another 20 minutes after rolling it.
  2. Decide if you want to leave the gills in or not. Chop them into long, thin slices.
  3. Spread the pizza dough with pesto. Top with portobello slices and roasted red pepper. Sprinkle with cheese.
  4. Bake at 425 for about 10-15 minutes, then check periodically until it’s done. Your time and temperature will depend on your dough, too.
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Dinner
  • Cuisine: Italian

Keywords: red pepper pizza, pesto pizza, mushroom pizza

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Mushrooms. Not just for weirdos anymore.

Or else I’ve become one?

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