Portobello Mushroom Pizzas

5 from 317 votes

Portobello Mushroom Pizzas are a fun and simple low-carb side dish that incorporate pizza toppings and flavor on top of roasted portobellos!

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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!

Four portobello mushrooms stuffed with pizza sauce, cheese and tomatoes on a baking dish
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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.
Ingredients to make the recipe on a white background

How to make portobello mushroom pizzas

  1. Place the portobello mushrooms on a baking sheet stem side up.
  2. Divide the ingredients between both portobello mushrooms in order or appearance, first starting with the olive oil, garlic and garlic seasoning mixture.
  3. Add the pizza sauce on top.
  4. Follow it by cheese and couple small, thinly sliced toppings of your choice.
4 image collage to show how to build the pizzas
  • 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.
Portobello mushrooms on a baking sheet before going in the oven

Tips for making the pizzas

  1. 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.
  2. 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.
  3. 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.
  4. 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

What do you serve with these pizzas?

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

What toppings work best?

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.

Close up shot of the portobello mushroom pizzas with the toppings after cooking with cheese melting

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:

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!

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Portobello Mushroom Pizzas

Portobello Mushroom Pizzas are a fun and simple low-carb side dish that incorporate pizza toppings and flavor on top of roasted portobellos!
5 from 317 votes
Servings 2 servings
Course Appetizer
Calories 134
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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  • 4 portobello mushrooms gills and stems removed
  • 2 tablespoons olive oil plus more for coating baking sheet
  • 1 teaspoon italian seasoning
  • ¼ cup pizza sauce
  • ½ cup shredded mozzarella cheese
  • 4-6 cherry tomatoes sliced
  • 2 garlic cloves pressed


  • 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.


Storage: Store any leftovers in an airtight container in the fridge for up to 3 days, although it’s best to enjoy these immediately after baking. Reheat in the oven at 350°F for 5 minutes until warmed through.


Serving: 1g, Calories: 134kcal, Carbohydrates: 6g, Protein: 8g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 22mg, Sodium: 265mg, Potassium: 450mg, Fiber: 1g, Sugar: 3g, Vitamin A: 420IU, Vitamin C: 8.8mg, Calcium: 156mg, Iron: 1.1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Italian
Course: Appetizer

Rate and comment

Recipe Rating


  1. Cynthia says:


    1. Yumna J. says:

      Thank you so much!

  2. Sherry says:

    I feel so healthy when I eat these they also keep my blood sugar intact

    1. Yumna J. says:

      So glad you like them, Sherry!

  3. Tracy says:

    Made this for lunch today and it was perfect and delicious! Followed the recipe exactly (even removed the gills) and it was super-easy. I made mine with tomato sauce, parmesan cheese, red peppers, black olives and cheddar cheese and broiled it for 30 seconds after baking for 10 minutes. Will definitely make again! Thank you 🙂

    1. Yumna Jawad says:

      That made my day to hear – thank you! Yay!! That sounds perfect.

  4. Allene says:

    After 8 mins at 450* the mushrooms sides had fallen, so do you think the heat was too high?

    1. Yumna Jawad says:

      Did you use 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. I also advise not stuffing the mushrooms to the edge because that can naturally happen.

  5. Karen says:

    These sound great!
    All your pictures show the mushrooms with the gills, but instructions say to remove them. What’s the issue with retaining the gills, or is that not advisable?

    1. Yumna Jawad says:

      Thank you! By removing the gills, you, you make more room for the toppings.

  6. Shell says:

    I made jumbo portabello mushrooms. I made my own pizza sauce. There’s lots of recipes online for this. The toppings I used were marinated artichoke hearts and kalamata olives and I put pepperoni on my husband’s and veggies.
    I ran into a couple little problems. The stems were not enough to make a filling. I added some chopped yellow bell peppers and added panko bread filling. Then fried it up with Italian seasoning.

    Being the portabellos were so large, they did not cook enough in my oven. So after baking the mushrooms about 12 minutes on 350 degrees, I removed the mushrooms and fried them up in some olive oil seasoned with Italian seasoning, garlic and a little salt and pepper. They were delicious.

    1. Yumna Jawad says:

      That sounds perfect! Thank you!

    2. Sharon says:

      Mmmmm… so good! The only change I made was to add a few more veggies! My husband and I make these for Pizza Friday’s! Thanks for this creative idea!

      1. Yumna says:

        Yum, extra veggies sounds delicious. Glad these are part fo your pizza night routine!

  7. Mary Beth says:

    Followed your instructions to put pan in oven while it’s preheating & then pull pan out, & add mushrooms. Brushed olive oil on mushrooms & seasoned with Italian seasoning and garlic powder. Used crushed tomatoes as the sauce, topped with leftover grilled vegetables & topped with Italian blend shredded cheese. Baked for 10 minutes. They were wonderful & will definitely be made again. Thank you for the simple recipe.

    1. Yumna Jawad says:

      That’s so great to hear! Yay!! You’re so welcome.

  8. Carmela says:

    Sounds yummy can’t wait to try this recipe

    1. Yumna Jawad says:

      Hope you enjoy!

  9. Nehaarika says:

    This was soooo good ♥️

    1. Yumna J. says:

      Thank you, Nehaarika!

  10. DM says:

    Made these and they are so good and easy, added sundries tomatoes and black olives to mine and they were 👌

    1. Yumna J. says:

      I love that! Thank you so much!!