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Portobello pizza is ready in just 20 minutes and is the ultimate answer for pizza lovers who wish to forego a doughy crust.
large portobello mushroom
Olive oil spray
Diamond Crystal kosher salt
(I use Rao's)
shredded Italian cheese blend
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 or 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 with kosher salt, black pepper and garlic powder. Broil until just tender, 4-5 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 cheese is melted, 2-3 minutes. Serve immediately.
Portobello Pizza https://healthyrecipesblogs.com/portobello-pizza/