Portobello Pizza Recipe

This portobello pizza is ready in 20 minutes and is the ultimate answer for pizza lovers who wish to forego a doughy crust.

Course Snack

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 223kcal

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

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.

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!