Arugula and Goat Cheese Portobello Pizzas

Healthy, vegetarian portobello pizzas with homemade pizza sauce, arugula, goat cheese, and mushrooms. At just under 120 calories each, these mini pizzas are a nutrient packed veggie dish that you can feel good about! Gluten-free.

Remember that quick and easy pizza sauce I posted over the weekend? Well, here’s your chance to put it to good use! During my 28 Day Transformation program back in August I realized that so many participants were using their weekly treat meal to have pizza. I joked about it in a couple follow-up emails and ultimately decided that I needed to add a healthy pizza recipe to the plan so that participants could have pizza without taking up their treat for the week. So here’s the recipe I came up with. It’s on plan and perfect for lunch or dinner when paired with a serving of protein.

Healthy Goat Cheese and Arugula Portobello Pizzas on baking sheet.

These babies are easy! Simply whip up a batch of pizza sauce (here’s a super easy blender pizza sauce recipe, but you can also use store-bought), prep your veggies, add your toppings, and bake.

For this version I used the biggest portobello caps I could find at Whole Foods. I cut the stems out and scrapped out the gills to make more room for toppings. I did end up saving the stems that weren’t too woody to use for the topping.

Healthy Goat Cheese and Arugula Portobello Pizzas on baking sheet.

Toppings = arugula, onion, cherry tomatoes, mushroom pieces and goat cheese! If you’re not a huge goat cheese person, you can use mozzarella or any other type of cheese you’d like.

At just under 120 calories each, these mini pizzas are a nutrient packed veggie dish that you can feel good about adding to any meal. To make a meal out of these, I would have two paired with a salad or have one with a serving of protein.

Healthy Goat Cheese and Arugula Portobello Pizza served on a white plate with side of fresh arugula.

The raw pizzas look much prettier, but trust me the cooked version is delicious. I topped each with a sprinkle of freshly grated parmesan, a drizzle of balsamic and devoured them. Well, not all four… I shared some with friends. 🙂

If you make these arugula and goat cheese portobello pizzas, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

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Arugula and Goat Cheese Portobello Pizzas


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x

Description

Healthy, vegetarian portobello pizzas with homemade pizza sauce, arugula, goat cheese, and mushrooms. At just under 120 calories each, these mini pizzas are a nutrient packed veggie dish that you can feel good about! Gluten-free.


Scale

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
  • fresh basil leaves
  • freshly grated parmesan, for topping
  • balsamic vinegar (optional)

Instructions

  1. Preheat oven to 400°F.
  2. 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.
  3. Lie the caps stem side up on a baking sheet.
  4. 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.
  5. 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.

  • Category: Vegetarian
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 pizza
  • Calories: 119
  • Sugar: 5g
  • Fat: 4g
  • Carbohydrates: 13g
  • Fiber: 3g
  • Protein: 8g

Looking for other healthy pizza options? Check out these links:

Healthy pizza — you gotta love it!

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    11 comments
  1. 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!

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