If you're a fan of pizza (who isn't!) but want a healthier, low-carb option then our portobello mushroom pizza recipe is a must-try! It's flavorful with its melty cheese, make our yummy version or add your favorite toppings.
Portobello Pizza is so good and easy!
We've been trying to eat more plant based meals and making these fun portobello pizzas makes it easy to do.
Portobello mushrooms are seriously such a great stand-in for meat since they have a meaty texture and pack a ton of flavor. You're basically taking the mushroom caps and loading them up with classic pizza toppings.
These are fun for everyone to make since people can pick and choose their own toppings. Leftovers are great as meal prep lunches, plus these are low carb, gluten-free, and keto friendly too.
Just 141 calories and 6 net carbs, you can even eat more than one!
Ingredients list
If you have a Costco or Sam's Club membership, getting portobello mushroom caps are cheapest buying them in bulk. Some grocery stores want to change an arm and a leg. Trader Joe's has reasonable prices too.
Here's the list of ingredients you'll need to make our exact version, but again, you can add pepperoni, Italian sausage, use a different kind of cheese, add bell peppers or onions, etc. The sky is the limit when it comes to pizza night!
- Portobello mushroom caps - Pick out mushrooms that appear fresh, avoid mushrooms that have any mold or slimy texture.
- Extra virgin olive oil - An olive oil spray is a great alternative or avocado oil.
- Minced garlic cloves
- Pizza sauce - Marinara sauce or tomato sauce will both work in place of pizza sauce.
- Mozzarella cheese - Use fresh mozzarella or shredded mozzarella cheese, both will create a creamy stretchy cheese. Finish off your pizzas with a touch of parmesan cheese.
- Cherry tomatoes - Grape tomatoes, diced Roma tomatoes, or even fire-roasted tomatoes would all taste delicious.
- Sliced black olives or kalamata olives.
- Seasoning & Spices - Tasty combinations of Italian seasonings, salt, pepper, fresh basil leaves, and red pepper flakes.
** Please see the recipe card at the bottom of the post for the exact quantities **
Kitchen tools
- Baking sheet or you can use a 9x13 pan if you're just making 2-3
How to Cook Pizza Stuffed Portobello Mushroom
Preheat your oven to 450 F. Spray a rimmed baking sheet with nonstick cooking spray.
Clean the mushrooms by wiping them off with a damp paper towel, don't run them under water as they easily absorb liquid. Remove the stems. Place them on a baking sheet, gill side up.
In a small bowl, mix the olive oil, Italian seasoning, and minced garlic. Brush the olive oil mix on the inside of each mushroom. Add the pizza sauce as well.
Sprinkle on the mozzarella cheese, then top them with sliced cherry tomatoes, and sliced black olives.
Bake the pizzas for 10-12+ minutes or until the mushrooms soften and the cheese melts.
Sprinkle with garnishes like shredded fresh basil, red pepper flakes, and parmesan cheese. Enjoy!
Jenni's tips
- When cleaning your mushroom caps, wipe them down with paper towels and avoid washing them off under water as they'll absorb a lot of it.
- Some recipes have you scrape out the gills too to create more space for toppings. We've always just loaded up our mushrooms and skipped this extra step.
- For a golden cheesy topping, turn the boiler on for 1-2 minutes. Keep a close eye on the pizzas so they don't burn.
- Leftovers will keep for 3-4 days in the fridge. You can reheat them in a microwave or air fryer.
Easy dinner ideas
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Portobello Mushroom Pizzas
Make easy and healthy pizza in a portobello mushroom cap! We use tomatoes, olives, and basil as the toppings but you can follow our exact recipe or add your favorite toppings.
Ingredients
- 4 Portobello mushroom caps
- 2 teaspoons Extra virgin olive oil
- ½ teaspoon Italian seasoning
- 1 teaspoon Minced garlic cloves
- Salt and pepper to taste
- ⅓ cup Pizza sauce
- 1 cup Mozzarella cheese
- 4-5 Cherry tomatoes
- 1-2 tablespoons Sliced black olives
- Fresh basil leaves
- Red pepper flakes
Instructions
- Preheat your oven to 450 F and lightly coat a rimmed baking sheet with cooking spray.
- Clean the mushrooms by wiping them off with a damp paper towel, don't run them under water as they easily absorb liquid. Remove the stems.
- Place the mushrooms on a baking sheet, grill side up.
- In a small bowl, mix the olive oil, Italian seasoning, and minced garlic.
- Brush the olive oil mix on the inside of each portobello mushroom. Add the pizza sauce on the inside of each mushroom cap. Sprinkle on the mozzarella cheese, then top them with sliced cherry tomatoes, and sliced black olives.
- Bake the mushroom pizzas for 10-12+ minutes in the oven until the mushrooms soften and the cheese melts. Sprinkle with shredded fresh basil and red pepper flakes. Serve immediately and enjoy!
Notes
- If you're a meat lover, add your favorite meat toppings; turkey pepperoni, Italian sausage, or ham are just a couple of options.
- For a golden cheesy topping, turn the boiler on for 1-2 minutes. Keeping a close eye on the pizzas so they don't burn too quickly.
- Mushroom cap pizzas are pretty light! Allow enough for each person to eat two or add a hearty salad or antipasto on the side.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 141Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 22mgSodium 360mgCarbohydrates 6gNet Carbohydrates 4gFiber 2gSugar 3gProtein 9g
The nutrional information is just an estimate and was calculated by an automated calculator. If you're on a restricted health program please manually calculate this information using the brands of ingredients you have since brands can vary.
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