Grilled Portobello BLT “Pizzas”

Caprese Salad with Grilled Peaches
Prep time: 
Cook time: 
Total time: 
Yields: 4
  • 1 cup Heavenly Village Marzano® tomatoes Sliced in half, lengthwise
  • 4 large Portobello mushrooms
  • 2 tbsp. olive oil
  • 1 tsp Kosher salt
  • 1 cup pesto homemade or store-bought
  • 2 cups fontina cheese shredded
  • 1 cup pancetta cubed and cooked until crisp
  • 1 cup fresh baby arugula
  • • ½ cup Parmesan cheese grated, for garnish (optional)
  1. Turn your grill onto medium high.
  2. Brush the oil all over the prepared mushroom caps and then sprinkle salt all over.
  3. Place the mushrooms, cap side down, onto a large grill rack or cast iron skillet.
  4. Place the mushrooms (on the rack or skillet) directly over the heat and cover the grill. Let cook for 6 minutes. Carefully remove the rack or skillet from the grill.
  5. Using a spatula, carefully turn the mushroom cap over, so the underside is facing up, still on the rack or skillet.
  6. Spread each cap with ¼ cup of the pesto sauce. Next, to each mushroom cap, add a layer of cheese, then a small handful of cooked pancetta, topped with the sliced tomatoes.
  7. Place back on the grill and cover. Cook for about 6 to 7 minutes, until cheese has melted and is bubbly.
  8. Remove from the rack or skillet onto a plate and top with a small handful of arugula. Top with a sprinkle of grated Parmesan, if desired. Serve at once!

Recipe and photography by Kris and Wesley from How to Feed a Loon

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