This 20-minute portobello pizza is the ultimate answer for pizza lovers who wish to forego a doughy crust. I like to top it with pepperoni, but there are plenty of other delicious options.
I love using vegetables as a base for all kinds of pizza creations. It's such a good way to eat more veggies! In this recipe, the mushroom base is "meaty" and delicious, and the melty, cheesy topping is delightful. Other veggie-based pizzas I make include pepper pizza, eggplant pizza, and zucchini pizza bites.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Portobello mushrooms: Since they shrink quite a bit when we pre-broil them, it's best to buy large ones, as large as you can find. It's also best to use flat mushrooms to help mimic a regular pizza crust.
- Pizza sauce: Try to use sugar-free sauce. Rao's is my favorite brand.
- Shredded cheese: I like to use shredded mozzarella or an Italian cheese blend. Provolone is also good.
- Toppings: I use pepperoni.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Broil the mushrooms. You start by seasoning the mushrooms, then briefly broiling to pre-cook them. Drain the liquids they release on paper towels.
Stuff them. The next step is to fill the mushrooms with pizza sauce and cheese and add your favorite toppings.
Melt the cheese. Broil the mushrooms briefly, just to melt the cheese. Serve immediately.
Recipe Tip
The main challenge with a portobello pizza base is preventing sogginess. Mushrooms contain a lot of liquid, and the last thing you want is for them to release the liquid into your lovely pizza! Here are my tips for preventing sogginess. I use them in other portobello recipes, including these stuffed portobello mushrooms.
- Wipe the mushrooms clean, don't wash them. If you wash them, they can absorb too much water.
- Remove the gills. They tend to release quite a bit of water.
- Pre-broil the mushrooms to release some of the water, then drain them, gill side down, on paper towels.
- In the final step of broiling, broil briefly, just until the cheese is melted. Overcooked mushrooms become watery.
Even if you did everything right, the mushrooms might still release some water. Simply tilt each mushroom carefully to drain the water and place it on paper towels for a few minutes. They'll still be delicious!
Recipe FAQs
Sure. You can use olives, anchovies (if you eat fish), sautéed mushrooms, sliced jalapenos, and bell pepper slices.
Sure, but make sure to coat them all over after you drizzle the oil.
You can use either. Pizza sauce is typically thicker and less chunky, but marinara sauce works too.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Make sure to drain them first if there's any water in there. Reheat them gently in the microwave at 50% power. They're also good cold!
Serving Suggestions
Portobello pizza makes a wonderful snack, but it's also substantial enough to serve as an entree. When I serve it for dinner as an entree, I make two per person and serve them with any of the following simple side dishes:
Recipe Card
Portobello Pizza Recipe
Video
Ingredients
- 2 portobello mushrooms - large and flat
- Olive oil spray
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup pizza sauce
- ½ cup mozzarella - shredded; 2 ounces
- 8 pepperoni slices - ½ ounce
Instructions
- Preheat the broiler on high. Set an oven rack in the middle of the oven. Line a rimmed, broiler-safe baking sheet with foil for easy cleanup.
- Wipe the mushrooms clean with a damp paper towel. Gently twist off the stems. Holding each mushroom in one hand, use a spoon to gently scrape out the gills.
- Spray the mushrooms with olive oil spray on both sides. Sprinkle them with kosher salt, black pepper, and garlic powder. Broil them until just tender, for about 4 minutes on each side.
- Remove the mushrooms from the oven, keeping the broiler on. Drain them, gill side down, on paper towels. Wipe the baking sheet dry and return the mushrooms, gill side up, to the baking sheet.
- Fill each mushroom with half of the pizza sauce. Top with cheese and pepperoni (or your favorite toppings).
- Place the mushrooms back under the broiler, in the middle of the oven, just until the cheese is melted, for about 2 minutes. Serve immediately.
Notes
- Since the mushrooms shrink quite a bit when we pre-broil them, it's best to buy large ones, as large as you can find. It's also best to use flat mushrooms to help mimic a regular pizza crust.
- To prevent sogginess, wipe the mushrooms clean - don't wash them. Remove the gills, and in the final step, broil them briefly, just to melt the cheese.
- Even if you did everything right, the mushrooms might still release some water. Simply tilt each mushroom carefully to drain the water and place it on paper towels for a few minutes. They'll still be delicious!
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Make sure to drain them first if there's any water in there. Reheat them gently in the microwave at 50% power. They're also good cold!
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
