Portobello Mushroom Pizzas
These Portobello Mushroom 'Pizzas' offer a delicious and satisfying low-carb alternative to traditional pizza, utilizing hearty portobello caps as a flavorful, gluten-free base.
For 2 servings
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the portobello caps: Gently wipe them clean with a damp cloth. Carefully remove the stems (you can save them for stock or other dishes). Using a spoon, gently scrape out the dark gills from the underside of each cap; this helps prevent excess moisture and bitterness.
Place the cleaned mushroom caps gill-side up on the prepared baking sheet. Brush the tops and insides lightly with olive oil. Season generously with salt and freshly ground black pepper.
Roast the mushroom caps for 10 minutes. This initial bake helps to release moisture from the mushrooms, preventing a soggy 'crust' later.
Remove the baking sheet from the oven. Carefully blot any accumulated liquid inside the mushroom caps with a paper towel. This step is crucial for the best texture.
Spoon about 2 tablespoons of marinara sauce into each mushroom cap, spreading it evenly. Top with shredded mozzarella cheese, then scatter your desired toppings like diced bell pepper and thinly sliced red onion.
Return the baking sheet to the oven and bake for another 10-12 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the mushroom caps are tender when pierced with a fork.
Carefully remove the Portobello 'Pizzas' from the oven. Let them cool for 2-3 minutes before serving. Garnish with fresh chopped basil, if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Scraping the gills is key: While optional, removing the dark gills prevents excess moisture from making your 'pizza' watery and can improve the overall flavor and appearance.
- 2Don't skip the blotting step: After the initial roast, blotting the liquid from the mushroom caps is essential for a firmer, less soggy base.
- 3Pre-cook dense toppings: If using heartier toppings like sausage or thick-cut vegetables, consider sautéing them briefly before adding them to the mushrooms to ensure they cook through evenly.
- 4Avoid over-saucing: Too much sauce can make the mushroom cap watery. Stick to a thin, even layer to allow the other flavors to shine.
Adapt it for your goals.
Pesto Base
Instead of marinara, spread a thin layer of pesto for a vibrant, herbaceous flavor profile. Top with cherry tomatoes and feta cheese.
Mediterranean TwistMediterranean Twist
Use a base of hummus, then top with Kalamata olives, sun-dried tomatoes, crumbled goat cheese, and a sprinkle of oregano.
Spicy BBQ ChickenSpicy BBQ Chicken
Shredded cooked chicken tossed in a low-sugar BBQ sauce, topped with a blend of mozzarella and cheddar, and a few jalapeño slices for a kick.
Why this is on our healthy list.
Low in Carbohydrates
Portobello mushrooms are naturally very low in carbs, making this an excellent choice for ketogenic or low-carb diets, helping to manage blood sugar levels.
Rich in Nutrients
Mushrooms are a good source of B vitamins (riboflavin, niacin, pantothenic acid), selenium, and copper, essential for energy metabolism and antioxidant defense.
Good Source of Fiber
The portobello caps provide dietary fiber, which aids in digestion, promotes satiety, and contributes to gut health.
Frequently asked questions
You can prep the mushroom caps (clean, remove stems/gills) and chop your toppings a day in advance. Assemble and bake just before serving for the best texture and flavor.
