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Looking for a quick pizza fix without the carbs? These Portobello Mushroom Pizzas are my favorite 15-minute solution. The meaty mushrooms make the perfect base and you won't believe how satisfying they are. Perfect for busy nights when you want something light but full of flavor.
A Pizza That Loves You Back
I'm always amazed at how these mushroom pizzas satisfy my pizza cravings while keeping things light. The best part? You can pile on your favorite toppings just like regular pizza. Serve them with a salad and you've got a complete meal that won't weigh you down.
Your Shopping List
- Portobello Mushrooms: 4 big ones pick caps that are nice and deep for holding toppings
- Olive Oil: 2 tablespoons any good cooking oil works here
- Italian Seasoning: My special blend of herbs brings that pizza parlor taste
- Pizza Sauce: 1/2 cup use your favorite jarred sauce or homemade
- Cheese: 1 cup mozzarella plus some parmesan if you're feeling fancy
- Toppings: Sweet cherry tomatoes are my go-to but use whatever you love
Let's Make Pizza
- Start With the Mushrooms
- Put those beautiful mushrooms on a baking sheet stem side up. Give them a good drizzle of oil and sprinkle with garlic and Italian herbs.
- Time for Sauce
- Spoon that pizza sauce right into each mushroom cap.
- Load Up the Toppings
- Pile on the cheese and whatever toppings make you happy.
- Into the Oven
- Bake at 400°F for about 10 minutes until the cheese gets bubbly and golden. Watch them closely they can get soggy if they go too long.
My Kitchen Secrets
Want to know my tricks? Look for mushrooms with deep caps they hold toppings better. Get your pan nice and hot before the mushrooms go on. Never wash them under water just wipe with a damp cloth. You can even prep these ahead and pop them in the oven when you're ready.
Make It a Meal
These mushroom pizzas are perfect next to a big salad or as part of your dinner spread. Go wild with the toppings pepperoni sausage extra veggies whatever makes you happy. In my house no two pizzas ever look the same.
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More to Try
Love this idea? My kitchen's always cooking up new twists on pizza. Try making it with broccoli or cauliflower crust. And if you're into mushrooms you've got to try my tartlets stuffed caps and mushroom gravy. They're all winners in my recipe book.
Frequently Asked Questions
- → Can I add other pizza toppings?
You can add any toppings you'd usually put on pizza. Just keep them small and light so the mushroom can support them. Pepperoni, olives, and bell peppers work great.
- → Do I need to clean the mushrooms first?
Gently wipe the mushrooms with a damp paper towel to clean them. Don't soak them in water as they'll get soggy. Make sure to remove the stems and gills before topping.
- → Why are my mushroom pizzas watery?
Mushrooms naturally release water when cooked. To prevent soggy pizzas, don't wash mushrooms under running water and remove the gills. You can also pre-bake the caps for 5 minutes before adding toppings.
- → Can I make these ahead of time?
These taste best fresh from the oven while the cheese is melty. You can prep the mushrooms and toppings ahead, but wait to assemble and bake until ready to serve.
- → How do I know when they're done cooking?
The mushrooms are done when they've softened slightly and the cheese has melted completely. This usually takes 8-10 minutes at 450°F. The edges should be tender when pierced with a fork.