This portobello pizza is ready in 20 minutes and 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 and enjoy it! In this recipe, the portobello mushroom base is "meaty" and delicious, and the melty, cheesy topping is delightful. I really like portobellos - check out this recipe for stuffed portobello mushrooms.
Ingredients
Here's a look at the ingredients needed to make this recipe. The exact measurements are included in the recipe card below.
- Portobello mushrooms: 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.
- Olive oil spray: I love cooking with this flavorful oil, but if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.
- To season: Kosher salt, black pepper, and garlic powder.
- 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.
- Toppings: I use pepperoni.
Variations
- The best way to vary this recipe is to use different toppings. Apart from pepperoni, I like to use olives, anchovies, sauteed mushrooms, sliced jalapenos, and bell pepper slices.
- You can also use different cheeses. Provolone is a good substitute for mozzarella in this recipe.
- In addition to garlic powder, I sometimes add ½ teaspoon of dried oregano or thyme.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Broil the mushrooms. You start by seasoning the mushrooms, then briefly broiling them 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.
Expert Tip
The main challenge with a portobello pizza base is preventing sogginess. Mushrooms contain quite a bit 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:
- 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.
Recipe FAQs
It's a good idea to remove them since they tend to release water when the mushrooms are cooked, and we want to minimize that.
Pre-broiling helps the mushrooms release water, and then we can drain that water and prevent a soggy pizza.
Perhaps you didn't pre-broil and drain the mushrooms before filling them. It's also possible that you overcooked them. Or maybe you didn't scrape out the gills.
Even if you did everything right, the mushrooms might still release some water. Simply tilt each mushroom carefully to drain the water and place them on paper towels for a few minutes. They'll still be delicious!
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 the simplest and easiest sides - microwave broccoli, sauteed spinach, or arugula salad.
Storing Leftovers
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!
More Pizza Recipes
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Recipe Card
Portobello Pizza Recipe
Video
Ingredients
- 2 portobello mushrooms - large
- 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 stem of each mushroom. 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 them 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
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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.
