Easy Portobello Pizzas

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These tasty portobello pizzas use portobello mushrooms as the crust instead of a topping. They’re healthy, low carb and nutrient packed!

If you’re a mushroom pizza lover, get excited because with this recipe we’re using portobello mushroom caps as the pizza crust so you get a little mushroom in every bite.

And portobello pizzas are so easy to make! Simply grab your mushrooms, make a batch of pizza sauce (or use store-bought), prep your veggies, add toppings and bake.

Close up, overhead shot of a portobello mushroom pizza plated with arugula. A silver fork rests on the plate.

Healthy, Low Carb Pizza Option

I’m all about low-carb alternatives for pizza (my faves are my cauliflower pizza crust and eggplant pizza). These mini mushroom pizzas are a nutrient-packed, vegetarian dish that you can feel good serving up for pizza night on the regular.

While the raw pizzas look really pretty, trust me the cooked version is absolutely delicious. I made these for some friends and we all devoured them! I can’t wait to make these again with different toppings.

Ingredients measured out to make portobello pizzas: basil, arugula, parmesan, portobello mushrooms, pizza sauce, cheery tomatoes, goat cheese and onion.

Ingredients Needed for Portobello Pizzas

  • whole portobello mushroom caps – wipe the mushrooms clean with damp cloth and remove the stem and the gills from the mushrooms. This will keep the pizzas from turning brown and make space for pizza toppings.
  • pizza sauce make your own pizza sauce or use a store-bought option. If you’re using one from the store, look for a pizza sauce with no added sugar.
  • baby arugula – I love adding greens to my pizza and I love the peppery flavor of arugula. That said, feel free to use your favorite greens.
  • goat cheese – goat cheese adds an amazing, creamy flavor to these pizzas. You can also use mozzarella cheese or use a dairy-free cheese if needed.
  • portobello stems – we’re using the stems that we cut off of the mushrooms as a topping for the pizza! You can never have too many mushrooms, am I right?!
  • yellow onion – for a savory flavor base.
  • cherry tomatoes – I like adding a few fresh tomatoes to my pizza as well.
  • fresh basil – the secret to delicious pizza every time? Fresh herbs!
  • optional toppings – freshly grated parmesan and a drizzle of balsamic vinegar. Try my hemp parmesan cheese if you need a dairy-free option!
Tip!
Make sure to clean your portobello mushroom caps with a damp cloth to remove any dirt. You don't want to clean them under running water because mushrooms absorb a lot of water and can become quite soggy/chewy. 

Topping Ideas

I personally love this variation with the arugula and goat cheese, but the options are endless when it comes to portobello pizza toppings. Here are some different ideas:

  • Sauce – switch up the marinara sauce and use a traditional pesto or sun-dried tomato pesto as your sauce.
  • Veggies – so many vegetable combinations are possible! Add bell peppers, spinach, roasted garlic, artichokes… whatever your heart desires!
  • Protein – add extra protein with turkey sausage, turkey pepperoni, tofu or tempeh.
Collage of four photos showing how to make portobello mushroom pizzas: layering arugula, sauce, goat cheese and veggies.

How to Make Portobello Mushroom Pizza

Prep the mushrooms – While the entire mushroom is technically edible, I recommend removing the stems and gills. We’ll be chopping up the mushroom stem as a topping so start by cutting that off at the base and setting them aside. The gills can turn the entire pizza a brownish-black color so let’s save our appetites and remove them with a spoon. When you’re done you’ll have a clean portobello cap that’s ready for its toppings.

Side by side photos of portobello mushrooms caps with the stems removed and a photo of the gilled scraped out with a spoon.

Fill the mushroom caps – Place the mushroom caps stem side up on a baking sheet. Fill the center of each mushroom with pizza sauce, goat cheese and arugula. Then top with onion, chopped portobello stems, cherry tomatoes and fresh basil leaves.

A portobello mushroom cap on a sheet pan, topped with arugula, pizza sauce, and goat cheese. Additional ingredients surround the sheet pan and there is another portobello mushroom cap with no toppings on the sheet pan.

Bake – Bake at 400ºF for 15-20 minutes. After the mushrooms are done cooking, sprinkle with fresh Parmesan cheese, top with fresh basil and drizzle with balsamic vinegar.

Tips

What toppings work best?

Since the mushroom caps are fairly small, I recommend slicing your toppings small! You can make your pizza as simple or as complex as you’d like. Avoid toppings that release water as they cook like fresh mozzarella or zucchini – you don’t want soggy mushroom pizzas!

How to keep the mushrooms from being watery?

If you are worried about your mushroom pizzas being too watery, you can roast the mushroom caps first and drain off the excess water. Bake at 400ºF for 10-15 minutes and then drain any water off the mushrooms before adding the toppings and baking for an additional 5-10 minutes.

How to make basic portobello pizza?

If you’re not crazy about the toppings I chose or if you’re making this for kids, you can absolutely keep this simple. Spread marinara sauce across the portobello cap and top with shredded mozzarella cheese. Start with that simple base and add any toppings you’d like for a completely customized portobello pizza!

How to Serve the Pizzas

To make these a full meal, you could simply add some protein as a topping or serve some protein on the side. It would be delicious with ground chicken sausage, turkey pepperoni, grilled chicken or even tempeh! For a protein-packed side, I would serve it with this incredible healthy chicken parmesan or eggplant parmesan for a vegetarian option.

If you want to serve the pizza as is, I recommend serving it with some filling sides. You could make a simple side salad to pair with the pizza – this garlicky kale salad would be delicious or this easy quinoa salad would be the perfect protein-packed side.

Overhead shot of a portobello mushroom pizza plated with arugula. A ramekin of cheese is in the top left corner and a silver fork rests on the plate.

More Healthy Pizza Options

More Mushroom Recipes

Portobello Pizzas

4 from 4 votes
These tasty portobello pizzas use portobello mushrooms as the crust instead of a topping. They're healthy, low carb and nutrient packed!
Close up, overhead shot of a portobello mushroom pizza plated with arugula. A silver fork rests on the plate.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 4 large whole portobello mushroom caps, wiped clean
  • 1 cup no-cook pizza sauce, or healthy store-bought pizza sauce
  • 2 cups baby arugula leaves
  • ¼ cup goat cheese crumbles, or mozzarella cheese
  • ¼ cup portobello stems, sliced
  • ¼ cup onion, finely chopped
  • 12 cherry tomatoes, sliced
  • ¼ cup fresh basil leaves
  • freshly grated parmesan, for topping
  • balsamic vinegar or balsamic glaze, optional

Instructions
 

  • Preheat oven to 400°F.
  • Cut stem off each portobello mushroom cap and remove the gills using a spoon. Save the stems that aren’t woody and discard the gills.
    A portobello mushroom cap with its gills removed. A silver spoon rests on the plate with the gills that have been removed.
  • Lie the caps stem side up on a baking sheet.
  • Fill the center of each mushroom with a quarter of the arugula, ¼ cup of the pizza sauce and 1 tablespoon of goat cheese. Then place 1 tablespoon onion, 1 tablespoon of portobello stems, a quarter of the sliced cherry tomatoes and couple fresh basil leaves on top of each.
    A portobello mushroom cap on a sheet pan, topped with arugula, pizza sauce, goat cheese, and sliced cherry tomatoes. Additional ingredients surround the sheet pan and there is another portobello mushroom cap with no toppings on the sheet pan.
  • Bake for 15-20 minutes. Remove from the oven, sprinkle on a little freshly grated Parmesan cheese, top with fresh basil, drizzle with balsamic vinegar and serve.
    Overhead shot of a portobello mushroom pizza plated with arugula. A ramekin of cheese is in the top left corner and a silver fork rests on the plate.

Notes

  • Cheese: Feel free to use a different cheese option or use dairy-free if you need this recipe to be vegan. 
  • Sauce: You can switch up the marinara sauce and use a traditional pesto or sun-dried tomato pesto as your sauce.
  • Veggies: So many vegetable combinations are possible! Add bell peppers, spinach, roasted garlic, artichokes… whatever your heart desires!
  • Protein: Add extra protein with turkey sausage, turkey pepperoni, tofu or tempeh.

Nutrition

Serving: 1pizza Calories: 193kcal Carbohydrates: 7g Protein: 4g Fat: 16g Saturated Fat: 2g Cholesterol: 9mg Sodium: 253mg Potassium: 297mg Fiber: 5g Sugar: 5g
Course: Lunch/Dinner
Cuisine: American
Keyword: Portobello Pizzas

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    9 comments
    1. Sarah
      October 1, 2019 AT 11:06 am

      5 stars
      Probably one of my favorites on here! I seriously have these once a week. Love your recipes!!

      1. Brittany Mullins
        October 1, 2019 AT 4:07 pm

        Thanks for sharing, Sarah. That makes me so happy to hear! And thank you for coming back to leave a comment and star rating. It means the world to me. <3

    2. Roberta
      January 31, 2016 AT 11:03 pm

      These look great! I am sharing this on pinterest.

    3. Arman @ thebigmansworld
      September 26, 2014 AT 7:31 pm

      Brittany, I love this twist for a pizza- The only downside is how hard it is to find portobello mushrooms here. Pinning regardless- I’ll hunt them down!

      1. Brittany Mullins
        September 27, 2014 AT 3:39 pm

        Oh boo! I hope you can find some. 🙂

    4. Sara Gail
      September 26, 2014 AT 2:52 pm

      These look delicious! I’ve made zucchini “pizzas” before but I am going to have to try them on portobello next time because I love mushrooms

    5. allison
      September 23, 2014 AT 11:51 pm

      i used spinach instead of arugula because that’s what i had on hand and they were DELICIOUS! my husband says it’s his new favorite dinner and has requested i make them again this week! thanks for the recipe!

      1. Brittany Mullins
        September 24, 2014 AT 8:39 am

        This made my day, Allison. So happy that your husband liked them so much!

Parchment paper lined with protein balls.

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