The portobello pizzas are a creative and healthier alternative to traditional pizza, using large portobello mushroom caps as the base instead of dough. This dish is perfect for those looking for a low-carb, gluten-free option or simply wanting to enjoy a unique twist on classic pizza.

The mushroom caps provide a meaty texture and earthy flavor, topped with classic pizza ingredients like sauce, cheese, and your choice of toppings. They’re great for a light lunch, dinner, or even as an appetizer. Let’s begin!

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x

Ingredients

Units Scale

4 large portobello mushroom caps, stems and gills removed
1 cup pizza sauce or marinara sauce
1–2 cups shredded mozzarella cheese
Toppings of choice: diced bell peppers, onions, olives, or pepperoni or sausage if you prefer non-vegetarian options
2 tablespoons olive oil
Salt and pepper to taste
Optional: dried oregano, red pepper flakes, fresh basil for garnish

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Instructions

Preheat Oven (5 minutes): Preheat your oven to 375°F (190°C).
Prepare Mushrooms (5 minutes): Clean the portobello mushroom caps by wiping them with a damp paper towel. Remove the stems and scrape out the gills. Brush both sides of each cap with olive oil and season with salt and pepper.
Bake Mushrooms (10 minutes): Place the mushroom caps, gill-side up, on a baking sheet. Bake in the preheated oven for about 10 minutes to release some of their moisture.
Add Toppings (5 minutes): Remove the mushrooms from the oven. Spread pizza sauce on each cap, then sprinkle with mozzarella cheese. Add your desired toppings.
Bake Portobello Pizzas (10 minutes): Return the mushrooms to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish and Serve (2 minutes): Optional: Garnish with dried oregano, red pepper flakes, or fresh basil. Serve hot as individual pizzas.

Notes

For the best portobello pizzas, ensure that the mushrooms are fresh and properly cleaned. Baking the mushroom caps before adding toppings helps prevent them from becoming too soggy.

Be creative with your toppings, but be mindful not to overload the mushrooms. These pizzas are a fun and versatile dish, perfect for customizing to individual tastes while keeping the meal healthy and light. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 4g
Sodium: 500mg
Fat: 15g
Carbohydrates: 15g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg

Pair this with...

Homemade Marinara

Kick things off with some ripe, juicy tomatoes – Roma or San Marzano are excellent choices. In a large pot, sauté finely diced onions and minced garlic in olive oil until they're translucent. As they soften, they'll lay the aromatic foundation for your sauce. Next, add in the tomatoes, either crushed or finely diced, depending on your texture preference. To elevate the flavors, toss in some seasonings: salt, pepper, and maybe a bit of sugar to balance the acidity. Herbs like basil, oregano, and a bay leaf can be added to infuse the sauce with earthy notes. Let everything simmer gently, allowing the flavors to meld. Over time, the sauce will thicken and develop a rich, robust character. Once you're happy with its consistency and taste, remove it from the heat.

Garlic Breadsticks

To whip up a batch of garlic breadsticks, start with a basic dough mixture of flour, water, yeast, sugar, and a pinch of salt. Knead until smooth and let it rise until doubled. Once risen, divide the dough into even portions and roll each into the classic breadstick shape. Place them on a baking sheet with a little space in between. While they take a short rest, melt some butter and mix in minced garlic, a touch of salt, and perhaps some chopped parsley for a fresh twist. Brush this delightful garlic butter mixture over the top of each breadstick. Pop them into a preheated oven and bake until they're golden brown and emit that irresistible garlic aroma. Once out of the oven, give them another quick brush with the remaining garlic butter for good measure.

Marinated Artichokes

Start with fresh artichoke hearts. If you're using whole artichokes, trim away the outer leaves and steam until tender, then scoop out the inner fuzzy choke, leaving just the tender heart. For the marinade, combine olive oil, lemon juice, minced garlic, a pinch of dried oregano (or fresh herbs if you have them), salt, and pepper. Add a little red pepper flake if you're in the mood for some heat. Immerse the artichoke hearts in this marinade and let them soak in all that zesty goodness for a few hours, or overnight for even more flavor. Before serving, top with fresh parsley or other fresh herbs.