Portobello Pizzas have ALL the flavours of a GOOD pizza…without the guilt! Using portobello mushroom caps for a pizza crust, these pizzas are quick and easy to make, low carb and ready in less than 10 minutes!
Okay if there is any way to enjoy a healthier, quick and easy pizza recipe it’s this one… 10-minute Portobello Pizzas!
There are no words to describe the deep love over 90% of the worlds population has for a good, cheese-filled and mouth watering pizza. Using portobello mushroom caps is one of my favourite ways to kick a craving → with ALL of the flavours → without the calories. And I just didn’t feel like stinking out my house with cauliflower, squeezing the hell out of it, and creating a crust just to get what I wanted. Using portobello caps means easy, quick, no fuss, no work, no awkward cauliflower smells, and a meaty base of mushroom smothered in garlic and Italian seasonings.
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Also, I wanted pepperonis for added pizza flavourings. BUT! I wanted MINI pepperonis — and sometimes what I want, I can’t find. So, I make do, use what I have, and CREATE what I want. In this situation, I used an apple corer like this one to create the smallest pepperonis I’ve ever seen!
To make your portobello pizza experience even better, I recommend you use a pizza sauce you LOVE the flavour of. I use a Garlic and Herb flavoured sauce, because, well, GARLIC. But you can use plain or any other flavoured sauce you feel like.
Then it’s a case of mozzarella cheese, gras or cherry tomatoes (to keep the miniature theme going), and, um, CHEESE. Thi is the easiest pizza recipe you will EVER make that is healthier than most pizzas, and one you can alter with your OWN pizza toppings! And if you’re wanting to try something similar, give these Caprese Stuffed Garlic Butter Portobellos a try!
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- 6 portobello mushroom caps , stems removed, washed and dried with a paper towel
- 2 tablespoons extra virgin olive oil
- 2 teaspoons minced garlic
- 6 teaspoons Italian seasoning (or a dried oregano and basil leaf blend), divided
- 3/4 cup pizza sauce (garlic and herb)
- 1 1/2 cups reduced-fat shredded mozzarella cheese (or a pizza cheese blend)*
- 30 miniature-sized pepperonis**
- 6 cherry or grape tomatoes , sliced thinly
- Salt and pepper , to taste
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Preheat oven to broil / grill settings on high heat. Arrange oven shelf to the middle of your oven.
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Combine the oil, garlic and 4 teaspoons of the seasoning together in a small bowl. Brush the bottoms of each mushroom with the garlic oil mixture and place each mushroom, oil side down, on a lightly greased baking sheet / tray.
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Fill each mushroom with 2 tablespoons of the pizza sauce per cap, 1/4 cup of mozzarella cheese, 6 pepperoni miniatures and tomato slices. Broil / grill until cheese has melted and is golden in colour (about 8 minutes).
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To serve, sprinkle with the remaining Italian seasoning (or mixed herbs), and season with salt and pepper to taste.
*I find using dry cheese such as shredded mozzarella gives the best results. Using fresh mozzarella may cause the mushrooms to release some liquid during the broiling / grilling process.
**For the miniature pepperonis, I bought normal-sized pepperonis and cut them with an apple corer like this one to get miniature sized ones. (I used 8 slices.) However, you can use whatever you can find!
TIP: Do NOT over bake them! They WILL release a lot of liquid if left in the oven for too long! Make sure your oven is preheated well and HOT when putting them in.
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Amy says
Wow – these were great and didn’t leave me feeling stuffed after – thanks! Added some black olives and green peppers.
Jordan says
These were great! I used sautéed peppers and onions and some turkey sausage for toppings and they turned out delicious. Broiled on high for 5 min, baked for another 3 to make sure the caps were done. Perfecto!
Lili says
I just made a small batch. So sorry I didn’t make more! I wasn’t sure about the liquid. No problem. I did have the smaller caps. So good. Thank you for the recipe.
Karina says
So glad that you loved it! Thank you for sharing! XO
Diane says
I just saw this, this morning. So I went out and bought portobellos this afternoon — going to make them tomorrow! Thank you.
Jessica says
Full of flavor and great way to cut carbs. One question, how did you prep the portabella? I took out the dark part and rinsed, but they kinda went flat after cookibg
Debbi Dresser says
Hubby fixed this tonite….OMG..So friggin good. My one complaint? NOT ENOUGH. Thanks for sharing this.
Katherine says
I like portobello mushrooms! What a neat idea.
Sandy says
How do you make pizza crust?
james spatz says
I suppose I could par cook the bellas in effort to remove some of the water?
Penny says
What is the serving size?
Catherine says
What temp in the oven? I did not see one.
Becky G says
Looks fantastic! My fiancé loves pizza, but is trying to lose weight. This recipe will give him the pleasure without the bread! Thanks for the idea!
Beeray says
Your pictures are simply divine, especially the one with the cheese being pulled
Karina says
Thank you Beeray!
Marissa says
These look fantastic! Sometimes I get a pizza craving mid-week and, since I like to keep things light on weekdays I usually ignore it. But with this I could indulge not-indulge. 😉 Such a beauty!!
Suzin says
Hi! Can’t wait to try this. Would you recommend removing the mushroom gills?
Karina says
Hi Suzin! No it’s not necessary 🙂