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Close up, overhead shot of a portobello mushroom pizza plated with arugula. A silver fork rests on the plate.
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4.50 from 6 votes

Portobello Pizzas

These tasty portobello pizzas use portobello mushrooms as the crust instead of a topping. They're healthy, low carb and nutrient packed!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Lunch/Dinner
Cuisine: American
Keyword: Portobello Pizzas
Servings: 4
Author: Brittany Mullins

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