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Portabello Pesto Bacon Pizzas with Artichoke

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Submitted by: AngelaMarie1971

 

Grilled portabello mushrooms filled with bacon, artichokes and a pesto cream cheese sauce for a healthy, low carb mushroom pizza.
 

Ingredients

  • 4 large portobello mushroom caps, wiped clean
  • 2 tablespoon olive oil
  • 4 strips bacon
  • 3 tablespoons pesto sauce
  • 8 ounces softened cream cheese
  • 1/4 cup canned artichokes, drained sliced and chopped
  • Salt and pepper to season
  • 4 tablespoons fresh grated Parmesan cheese

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Method

Brush both sides of mushrooms with 1 tablespoon oil, sprinkle lightly with salt and pepper, and place on a preheated grill. Grill 4 minutes on each side over medium heat. Fry bacon in remaining oil until crisp. Drain and crumble when cool. Stir pesto and cream cheese together until blended. Spread grilled portabellos with pesto and cream cheese spread, divided bacon and artichoke evenly as well. Sprinkle 1 tablespoon Parmesan cheese on top of each pesto portabello. Return to grill on medium low heat and cover. Grill until topping is hot, 6-10 minutes.

 

Notes: I love Portabello Mushrooms and I love pizza. I decided that I didn't want to just top my pizza with the mushrooms, I wanted them to be the pizza. For the toppings I combine all my favorites-- artichokes, bacon and Parmesan, and pair them with a delicious pesto and cream cheese sauce.

 

Number of Servings: 8

 

Submitted by: AngelaMarie1971 ()

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