Grilled Portobello Mushroom Pizzas With Pesto are juicy grilled portobello mushrooms, topped with savory pesto, cherry tomatoes, and melted mozzarella cheese, ready in only 20 minutes!
Brush the mushrooms lightly with olive oil on both sides. Over medium heat on the grill, add mushrooms and cook for 5 minutes. Then turn over, and cook for an additional 5 minutes on the other side.
Remove mushrooms from the grill and place on a sheet pan, open-side-up. Top with 1-2 tbsp of pesto (depending on how large the mushroom is). Divide the cherry tomatoes and mozzarella evenly between mushrooms.
Place mushrooms back onto the grill and close the lid. Cook for another 5 minutes, or until the cheese has melted.
If the mushrooms release a lot of juice after cooking the first time, dab them with a paper towel to remove some of the moisture before adding toppings.