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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.
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!
Check out our other Portobello recipes here:
Scalloped Portobello Mushrooms
Creamy Garlic Butter Tuscan Mushrooms
Grilled Bruschetta Portobello Mushrooms
Chicken and Mushrooms in Creamy White Wine Sauce
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10-minute Portobello Pizzas
Ingredients
- 6 portobello mushrooms stems removed, washed and dried with a paper towel
- 2 tablespoons extra virgin olive oil
- 2 teaspoons garlic minced
- 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 pepperoni
- 6 cherry tomatoes or grape tomatoes, sliced thinly
- 1 pinch salt to taste
- 1 pinch pepper to taste
Instructions
- Preheat oven to broil / grill settings on high heat. Arrange oven shelf to the middle of your oven.
- 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.
- 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).
- To serve, sprinkle with the remaining Italian seasoning (or mixed herbs), and season with salt and pepper to taste.
Notes
*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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The pictures looked so good that I took a chance in making them despite the fact that my husband doesn’t like portobello mushrooms. I set two of them along with a nice green salad in front of him and he LOVED them!!! So did I but I knew I would. They came out looking exactly like the pictures and tasting just as good! Thank you so much!
I followed the recipe exactly. While the flavor was delicious, my mushrooms pizzas were not hot in the middle and the mushroom was still kind of crunchy while the edges were almost burned. After coming out of the oven and sitting in the cookie sheet, soooo much liquid ran out of them. They did satisfy my pizza craving, but next time I will try par cooking the mushrooms first so they are softer and less watery. The garlic oil was a really yummy touch. Thank you.
Made these today and followed recipe as written except I just quartered regular pepperoni slices and halved cherry tomatoes. They were awesome, It was hard not to eat two. Definitely a keeper and will make again.
These were great and my picky hubby liked them too!
Sooooo yummy!!!! Broiled for 2 minutes and finished by baking for 5. I didn’t miss the pizza crust at all!! I’ll add more toppings next time.
Wow – these were great and didn’t leave me feeling stuffed after – thanks! Added some black olives and green peppers.
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!
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.
So glad that you loved it! Thank you for sharing! XO
I just saw this, this morning. So I went out and bought portobellos this afternoon — going to make them tomorrow! Thank you.
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