Looking for a healthier way to satisfy your pizza cravings?
These Portobello Mushroom Pizzas are the perfect solution!
With juicy, roasted mushrooms as the base,
they’re topped with all your favorite pizza fixings—like melty mozzarella and fresh tomatoes—
but without the carbs of traditional pizza crust.
Ready in just 15 minutes, this is the ultimate guilt-free indulgence that’s bursting with flavor.
Whether you’re after a light snack or a savory side, these mushroom pizzas are a must-try!
For Portobello Mushroom Pizzas
- Portobello Mushrooms – These serve as the base, offering a hearty, low-carb alternative to pizza crust.
- Olive Oil – Used for both coating the baking sheet and brushing onto the mushrooms for flavor and moisture.
- Italian Seasoning – This adds a savory, herby flavor to the mushrooms, complementing the pizza toppings.
- Pizza Sauce – The base sauce that adds tangy flavor, just like traditional pizza.
- Shredded Mozzarella Cheese – The melty, gooey cheese that completes the pizza experience.
- Cherry Tomatoes – Fresh, sweet tomatoes that add a burst of flavor and color.
- Garlic – Adds a fragrant kick that enhances the overall flavor profile.
Portobello Mushroom Pizzas
Craving pizza but looking for a low-carb option? These Portobello Mushroom Pizzas give you all the flavor of your favorite pizza, but without the carbs!
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Servings: 2 servings
Notes
Ingredients
- 4 portobello mushrooms (gills and stems removed)
- 2 tablespoons olive oil (plus extra for greasing the baking sheet)
- 1 teaspoon Italian seasoning
- ¼ cup pizza sauce
- ½ cup shredded mozzarella cheese
- 4-6 cherry tomatoes, sliced
- 2 garlic cloves, pressed
Instructions:
- Preheat the Oven:
- Preheat the oven to 450°F (230°C) and lightly grease a baking sheet with olive oil.
- Prepare the Garlic-Oil Mixture:
- In a small bowl, combine olive oil, Italian seasoning, and pressed garlic.
- Prepare the Mushrooms:
- Brush the garlic-oil mixture over the portobello mushrooms.
- Assemble the Mushrooms:
- Spoon pizza sauce on each mushroom, followed by mozzarella cheese and sliced cherry tomatoes.
- Bake:
- Bake for 8-10 minutes, or until the mushrooms have softened and the cheese is melted.
- Serve:
- Serve immediately and enjoy!
Notes
- Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, enjoy these immediately.
- Reheating: Reheat in the oven at 350°F (175°C) for 5 minutes until warmed through.
Nutrition
Calories: 134kcal | Carbohydrates: 6g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 265mg | Potassium: 450mg | Fiber: 1g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 8.8mg | Calcium: 156mg | Iron: 1.1mg
- Can I use a different type of cheese?
If mozzarella isn’t your thing, feel free to swap it out for another melty cheese like provolone or even a tangy goat cheese for something a bit different. The mushrooms are sturdy enough to handle any cheese you throw at them! - How do I make these mushrooms less watery?
To prevent the mushrooms from releasing too much moisture, gently pat them dry with a paper towel before cooking. Also, bake them stem-side up for a few minutes to help dry them out a bit before adding your toppings. - Can I prepare these ahead of time?
Yes! You can assemble the mushrooms with all the toppings and store them in the fridge for a few hours before baking. Just pop them in the oven when you’re ready to serve – it’s that easy! - What can I use instead of pizza sauce?
If you don’t have pizza sauce, marinara works perfectly, or even a pesto sauce for a fresh twist. If you’re feeling extra creative, try a creamy Alfredo base for a whole new take on these mushroom pizzas. - Can I freeze these after baking?
While these are best fresh, you can freeze the cooked mushrooms! Just let them cool, wrap them tightly in foil or plastic wrap, and store in the freezer for up to a month. Reheat them in the oven at 350°F (175°C) until warmed through.
