4.5 11 Published Sep 29, 2021, Updated Aug 19, 2024 And portobello pizzas are so easy to make! Simply grab your mushrooms, make a batch of pizza sauce (or use store-bought), prep your veggies, add toppings and bake.
Healthy, Low Carb Pizza Option
I’m all about low-carb alternatives for pizza (my faves are my cauliflower pizza crust and eggplant pizza). These mini mushroom pizzas are a nutrient-packed, vegetarian dish that you can feel good serving up for pizza night on the regular. While the raw pizzas look really pretty, trust me the cooked version is absolutely delicious. I made these for some friends and we all devoured them! I can’t wait to make these again with different toppings.
Ingredients Needed for Portobello Pizzas
whole portobello mushroom caps – wipe the mushrooms clean with damp cloth and remove the stem and the gills from the mushrooms. This will keep the pizzas from turning brown and make space for pizza toppings. pizza sauce – make your own pizza sauce or use a store-bought option. If you’re using one from the store, look for a pizza sauce with no added sugar. baby arugula – I love adding greens to my pizza and I love the peppery flavor of arugula. That said, feel free to use your favorite greens. goat cheese – goat cheese adds an amazing, creamy flavor to these pizzas. You can also use mozzarella cheese or use a dairy-free cheese if needed. portobello stems – we’re using the stems that we cut off of the mushrooms as a topping for the pizza! You can never have too many mushrooms, am I right?! yellow onion – for a savory flavor base. cherry tomatoes – I like adding a few fresh tomatoes to my pizza as well. fresh basil – the secret to delicious pizza every time? Fresh herbs! optional toppings – freshly grated parmesan and a drizzle of balsamic vinegar. Try my hemp parmesan cheese if you need a dairy-free option!
Topping Ideas
I personally love this variation with the arugula and goat cheese, but the options are endless when it comes to portobello pizza toppings. Here are some different ideas:
Sauce – switch up the marinara sauce and use a easy pesto or sun-dried tomato pesto as your sauce. Veggies – so many vegetable combinations are possible! Add bell peppers, spinach, roasted garlic, artichokes… whatever your heart desires! Protein – add extra protein with turkey sausage, turkey pepperoni, tofu or tempeh.
How to Make Portobello Mushroom Pizza
Prep the mushrooms – While the entire mushroom is technically edible, I recommend removing the stems and gills. We’ll be chopping up the mushroom stem as a topping so start by cutting that off at the base and setting them aside. The gills can turn the entire pizza a brownish-black color so let’s save our appetites and remove them with a spoon. When you’re done you’ll have a clean portobello cap that’s ready for its toppings. Fill the mushroom caps – Place the mushroom caps stem side up on a baking sheet. Fill the center of each mushroom with pizza sauce, goat cheese and arugula. Then top with onion, chopped portobello stems, cherry tomatoes and fresh basil leaves. Bake – Bake at 400ºF for 15-20 minutes. After the mushrooms are done cooking, sprinkle with fresh Parmesan cheese, top with fresh basil and drizzle with balsamic vinegar.
Tips
How to Serve the Pizzas
To make these a full meal, you could simply add some protein as a topping or serve some protein on the side. It would be delicious with ground chicken sausage, turkey pepperoni, grilled chicken or even tempeh! For a protein-packed side, I would serve it with this incredible healthy chicken parmesan or baked eggplant parmesan for a vegetarian option. If you want to serve the pizza as is, I recommend serving it with some filling sides. You could make a simple side salad to pair with the pizza – this garlicky kale salad would be delicious or this easy quinoa salad would be the perfect protein-packed side.
More Healthy Pizza Options
Spaghetti Squash Pizza Crust Vegan Tortilla Pizzas Zucchini Pizza Bites Naan Pizza Easy Tortilla Pizzas Cloud Bread Pizza Protein Pizza
More Mushroom Recipes
One Pot Vegan Mushroom Stroganoff Zucchini Noodle Fettuccine Alfredo Mushroom Kale Quinoa Risotto Healthy Green Bean Casserole Kale Detox Salad Kale and Feta Crustless Quiche
