Grilled Margherita & Baby Spinach Portobello Pizzas

Disclaimer: The following post is sponsored by adidas. As always, all opinions expressed are genuinely my own. 

Who else cannot believe it’s already the middle of August? I feel like this summer has been flying by!

I hope that you’ve been getting the chance to check lots of fun things off of your summer bucket list. While this whole business of selling my house and preparing to move cross country has been taking up much of my energy, I’ve been making sure to spend a lot of time outdoors soaking up the San Diego summer.

I’ve been obsessed with these work out leggings which are made of a really comfy, soft material. I love that they’re high-waisted and stay in place while I’m working out!

I’ve been making it a priority to do some of my favorite outdoorsy SoCal activities while I’m still living here. This has meant lots of walks with my dog on the coast and dips in my pool. I forgot how much I like doing laps as a cardio session! I’m also hoping to fit in a tennis session + mountain biking excursion with my husband soon.

On the food front, I’ve been making sure to eat at some of my favorite local restaurants before I move. And of course, we all equate summertime with grilling, so I’ve been whipping up some healthy recipes in my backyard.

Recently I had a very quintessential summertime day with my little crew. First, I got in a morning yoga session, then my husband and I had breakfast together, and then took our dog for a long walk at the beach.

I always make sure to wear breathable activewear while taking my pup for walks on warm summer days. I’m a fan of the lightweight, moisture-wicking fabric of the workout shirt that I’m rocking in the above photo.

Afterwards, my husband and I dropped the pup off at home for a nap and went back to the beach to soak up the sun. He surfed while I read and relaxed. Once we got home, I went for a dip in the pool and got some laps in.

And then, I whipped up today’s recipe for dinner: grilled margherita & baby spinach portobello mushroom pizzas. We enjoyed them in the backyard, and it was a tasty, healthy end to a very active summery day!

These portobello pizzas are a low-cal way to enjoy pizza on the grill. To make them, first brush portobello mushrooms with your favorite olive oil. I use the pictured below locally made Meyer lemon olive oil, which gives it a nice hint of fresh lemon.

Place the mushrooms on the grill stem side down, and grill under they start to get tender, about 10 minutes.

Meanwhile, combine chopped baby spinach, fresh basil, and quartered cherry tomatoes in a bowl with seasonings.

Once the mushrooms are ready to be flipped, carefully remove them from the grill. Spoon tomato basil marinara and some of the baby spinach/tomato mixture onto each mushroom, sprinkle shredded mozzarella on top, and cook until the cheese is bubbly and the mushrooms are nice and tender.

At just 135 calories a mushroom, these pizzas are light but packed with flavor. They’re gluten free and can be made dairy free with your favorite vegan mozzarella. These pizzas are great to pair with a summery pasta or green salad, and if you’re preparing dinner for more than a few people, simply double the recipe.

Grilled Margherita & Baby Spinach Portobello Pizzas

Foodie Loves Fitness

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Servings 4 mushroom pizzas

Calories 135 kcal

Ingredients

  

1x2x3x

• 4 portobello mushroom caps stems trimmed
• 1 cup tomato basil marinara sauce
• 1/2 cup cherry tomatoes quartered
• 1/2 cup shredded mozzarella cheese
• 1 cup packed baby spinach roughly chopped
• 2 T fresh basil roughly chopped
• 1 TBSP extra virgin olive oil
• 1/4 TSP dried oregano
• 1/4 TSP fine sea salt plus more for sprinkling
• 1/8 TSP ground black pepper

Instructions

 

• Fire up your grill to medium heat. Brush the mushrooms with the olive oil. Sprinkle with a bit of fine sea salt.
• Place the mushrooms on the grill, stem side facing down. Grill for about 10 minutes, or until the portobellos start to become tender.
• Meanwhile, combine the quartered cherry tomatoes, chopped spinach and basil, oregano, sea salt and pepper in a bowl. Toss well.
• Once mushrooms are ready to flip over, use a spatula to flip them, then remove from the grill. Spoon the marinara and spinach/tomato mixture evenly into the mushrooms, then sprinkle the shredded mozzarella on top.
• Return the mushrooms to the grill and cook until the cheese looks bubbly and the mushrooms are tender, 5-10 minutes. Enjoy while they're warm!

Nutrition

Calories: 135kcalCarbohydrates: 13gProtein: 7gFat: 7gSaturated Fat: 2.5gFiber: 4gSugar: 4g

Tried this recipe?Let us know how it was!

Tell me… What healthy meal have you grilled up lately? What’s been your favorite outdoor activity this summer?