Meatless Friday: Grilled Portobello Mushroom Pizza


meatless friday redesign

I hesitate to even call this a recipe.  It is that easy.  And in my house, even easier since the man mans the grill!

photo by D. Bartalini

photo by D. Bartalini

Grilled Portobello Mushroom Pizza


 4 large portobello mushroom caps
1 tomato, thinly sliced
Grated Parmesan cheese (or any cheese you like)


Remove stems from mushroom caps, clean and then brush with olive oil.
Grill until soft, turning a few times.
Have the mushrooms on the grill stem side up, add the tomato slices, 1 or 2 each and then put the cheese on top of that.  Close the grill lid so the cheese melts.
Serve and enjoy!

I made this Keto Bread to go with it; it’s made with almond flour. I follow the recipe as is, except I use about 2 tablespoons coconut oil instead of butter.  Also, oven temperature in Fahrenheit is 400.

Copyright 2015 Deanna Bartalini


About Author

Deanna G. Bartalini, is a Catholic writer, speaker, and educator. She and her husband Deacon John have two married children and a grandson. Deanna loves teaching about Catholicism and how it fits into our daily lives. She writes at, serves as the editor of the blog, and is a contributor there as well as at Deanna contributed to A Catholic Mom's Prayer Companion published by Ave Maris Press. She has written “Invite the Holy Spirit into Your Life: Growing in Love, Joy, Peace, Patience, Kindness, Goodness, Faithfulness, Gentleness and Self-Control” one book in the series of the Stay Connected Journals for Catholic Women published by Our Sunday Visitor. Deanna is available to lead retreats and speak at catechist and ministry events.

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