Basil Pesto Ingredients
½ cup toasted pine nuts
2 Tbsp fresh lemon juice
1 small garlic clove
2 Cups fresh basil leaves
¼ cup extra-virgin olive oil
¼ Cup freshly grated Romano or Parmesan cheese
Salt & pepper to taste
Mini Portabella Pizza Ingredients
2 Large portabella mushrooms, stems removed
Extra-virgin olive oil
2 slices Italian prosciutto
1 ball buffalo mozzarella, cut into ¼” or ½”-inch thick slices
Salt & pepper to taste
Make the Pesto
- Toast the pine nuts. In a medium skillet, heat the pine nuts over medium-high heat, stirring as they begin to brown. When the pine nuts have lightly browned, remove them from the pan to a bowl to cool.
- In your food processor combine cooled pine nuts, lemon juice, garlic, and a pinch of salt and pepper. Pulse until well chopped. You will adjust salt and pepper to taste at the end so just a pinch of each to start.
- Next, add the basil and pulse until well combined.
- With your food processor running, drizzle in olive oil and pulse until combined.
- Lastly, add the grated Romano cheese and pulse until combined. You can add more olive oil at this point if you wish your pesto to be creamier. Taste and add additional salt and pepper if needed.
Make the Mini Portabella Pizzas
- Preheat grill on high heat setting
- Brush or rub olive oil on the cap side of the mushroom and place on the grill cap side up, gill side down. Grill for approximately 5 minutes until the caps begin to brown slightly.
- Once slightly browned, flip over and grill cap side down, gill side up for another 5 minutes.
- Remove mushrooms from the grill and leave the grill on.
- Spoon 3 tablespoons of pesto onto to gills, enough to completely cover the gill. Add 1 piece of prosciutto, adjusting to completely cover the gill. Add 1 slice of mozzarella.
- Return mini pizzas to grill, close the lid, and cook an additional 5 minutes or until cheese just begins to melt.
- Remove from grill and serve immediately.