This portobello pizza is ready in just 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 tasty options. And you can even keep the leftovers! They're surprisingly good.
I love using vegetables as a base for all kinds of pizza creations. 🍕 It's such a good way to eat more veggies and actually enjoy it!
In this particular recipe, the portobello mushroom base is "meaty" and delicious, and the melty, cheesy topping is delightful, as one would expect.
You'll only need a few simple ingredients to make this tasty pizza. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Portobello mushrooms: Since the mushrooms shrink quite a bit when we pre-broil them, it's best to buy large mushrooms - 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 granules.
Pizza sauce: Try to use sugar-free sauce. Rao's is my favorite brand.
Shredded cheese: I like to use either shredded mozzarella or an Italian cheese blend.
Toppings: I like to use pepperoni. Other tasty options include olives and thinly sliced red onions.
Making portobello pizza is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Broil the mushrooms. You start by briefly broiling the mushrooms 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.
Add toppings. Then top with your choice of toppings. As I said, I like to use pepperoni, but you can use whatever toppings you like.
Melt the cheese. Now broil the mushrooms briefly, just to melt the cheese. That's it! It's such a quick and easy recipe.
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 it into your lovely pizza! Here are my tips for preventing sogginess:
1. Wipe clean, don't wash the mushrooms. If you wash them, they can absorb too much water.
2. Remove the gills. They tend to release quite a bit of water.
3. Pre-broil the mushrooms to release some of the water, then drain them, gill side down, on paper towels.
4. In the final step of broiling, broil briefly, just until the cheese is melted.
Frequently asked questions
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 prior to 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!
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- The best way to vary this recipe is to use different toppings. Apart from pepperoni, you can 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 granules, you can use dried oregano and/or dried thyme.
This tasty 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 of them per person, and I serve them with the simplest and easiest of sides - microwave broccoli. Another good side dish is this simple-yet-tasty arugula salad.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Make sure to drain them first if there's any extra water in there. Reheat them gently, in the microwave on 50% power. They're also good cold!
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- 2 large portobello mushrooms
- Olive oil spray
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic granules
- ¼ cup marinara sauce (I use Rao's)
- ½ cup shredded Italian cheese blend (2 oz)
- 8 pepperoni slices (½ oz)
- Preheat your 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 mushroom caps with olive oil spray on both sides, and sprinkle them with kosher salt, black pepper, and garlic granules. Broil until just tender, 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, then return the mushrooms, gill side up, to the baking sheet.
- Fill each mushroom cap with half of the marinara 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, about 2 minutes. Serve immediately.
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