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When you’re craving pizza but looking for something light and grain free, you’ve gotta try these fun and customizable portobello mushroom pizzas! They need 5 minutes of prep, 10 minutes in the oven and you’ll probably devour it in 1 minute!
These portobello mushroom pizzas are packed full of flavor and are a great option if you are on a low carb diet. They are so simple to make and the kids and grown ups absolutely loved them! Perfect to serve as a side, or with a large salad for a delicious dinner.
Ingredients to make the recipe
- Mushrooms: Use portobello mushroom caps for this recipe. Mushrooms are low in carbs and calories as well as being rich in fiber, proteins and antioxidants. Make sure to look for wide deep ones, and remove the stems.
- Oil: I use olive oil, but canola or vegetable will both work well.
- Italian seasoning: A mix of oregano, basil, thyme and rosemary.
- Pizza sauce: You can make your own marinara sauce or use your favorite store bought jar.
- Cheese: I use mozzarella which gets nice and stringy when it melts. You can use any type of cheese and it’s also great to garnish the mushroom cap pizzas with a little parmesan for an extra kick of flavor.
- Toppings: I like to keep it simple since the mushrooms are small. I used sliced cherry tomatoes here, but you can use any fresh veggie toppings or meat toppings.
How to make portobello mushroom pizzas
- Place the portobello mushrooms on a baking sheet stem side up.
- Divide the ingredients between both portobello mushrooms in order or appearance, first starting with the olive oil, garlic and garlic seasoning mixture.
- Add the pizza sauce on top.
- Follow it by cheese and couple small, thinly sliced toppings of your choice.
- Transfer the stuffed portobello mushroom pizzas to a rimmed baking sheet and bake until the cheese is melty, being careful not to over-bake so they don’t get soggy and release too much moisture.
Tips for making the pizzas
- Look for wide portobello mushrooms that have a crevice. Some might be really flat on the top, but ones with curves and crevice will hold the seasoning, sauce and cheese better.
- Heat the pan inside the oven while you warm it. This is why I sometimes build the mushroom pizzas on a plate first instead of directly on the baking dish. This helps to make sure the mushrooms don’t get soggy when you’re cooking them in the oven.
- Don’t let the pizza stuffed portobello sit out for too long before serving. You can prep them ahead of time though and keep them covered in the fridge until you are ready to cook them in the oven.
- Don’t clean the mushrooms under running water. Mushrooms are very absorbent, so it’s best to clean them with a damp cloth to remove any dirt. If they absorb a lot of water during cleaning, they can end up quite soggy once they are baked.
Frequently asked questions
I love serving these mushrooms with a large side salad and protein, like a grilled chicken breast or fish dish, they’re also great to serve as an appetizer. Check out these recipes for some inspiration!
Low-Carb Grilled Eggplant Parmesan
Grilled Lemon Chicken
Honey Lemon Salmon
Cauliflower Tabbouleh Salad
I stayed classic and vegetarian with the toppings for these; mozzarella, cherry tomatoes and pizza sauce, but you can customize these portobello pizzas however you’d like with whatever ingredients you have on hand. Add slices of turkey pepperoni, shredded chicken, peppers or any of your favorite toppings.
I’m sure you are going to love these mushroom pizzas just as much as my family did! They are so quick, easy and fun to make and they are a great low carb option.
More pizza recipes:
More recipes with mushrooms:
- Mushroom Tartlets
- Vegetarian Stuffed Mushrooms
- Sautéed Mushrooms
- Vegan Mushroom Gravy
- Wild Rice Mushroom Soup
If you’ve tried this healthy-ish feel good Portobello Mushroom Pizzas recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Portobello Mushroom Pizzas
- Preheat oven to 450°F, and coat a baking sheet with olive oil.
- In a small mixing bowl, mix together the olive oil, Italian seasoning and garlic.
- Spread the mixture on the portobello mushrooms. Add the pizza sauce on top, followed by the mozzarella cheese and then the sliced cherry tomatoes.
- Bake for 8-10 minutes in the preheated oven until the mushrooms soften slightly and the cheese melts. Enjoy immediately.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.