Portobello Mushroom Pizzas

This post took a long time to get from my head to your computer (or iPad or tablet or phone or whatever) because every time I’ve made these I’ve gotten too excited/hungry to wait any longer and we end up eating them all before I get a chance to take pictures.

Portobello Mushroom Pizzas

Actually, one time I DID take a few shots before dinner – but they were terrible. Because I set it up in like five seconds and could only manage to take two or three pictures before I started sneaking bites. Whoops. But today, I finally got some blog-worthy pics! All I had to do was make extra so I could be eating mushroom pizzas and photographing mushroom pizzas simultaneously. And it totally worked. Which is SO exciting, because now I can tell you all about these mushroom pizzas and why you should probably make them immediately. Spoiler alert: They’re awesome.

Portobello Mushroom Pizzas

I love pizza. LOVE IT. Especially deep dish. But pizza is not so great for you. Especially when you want to eat it pretty much every single day (don’t worry, I don’t give in to the eat-it-every-day urges…usually). FORTUNATELY, portobello mushrooms make pretty delicious substitutes for crust. Which means you can make mushroom pizza and load it up with cheese guilt-free…right?

Portobello Mushroom Pizzas

Portobello Mushroom Pizzas
 
COOK TIME
TOTAL TIME
 
YIELD: Serves 4
INGREDIENTS
  • 4 large portobello mushroom caps
  • 3 Tbsp. extra virgin olive oil
  • ½ cup cherry tomatoes, sliced (or 1 large sliced tomato)
  • 2 cups shredded mozzarella (fresh if you can find it!)
  • ½ cup fresh basil, chopped, plus extra for garnish
  • salt and pepper to taste
INSTRUCTIONS
  1. Here’s a trick I learned to prevent sogginess! It’s super. Form 4 small foil rings (like this:)
  2. Then place them on a cookie sheet and put mushroom caps on top, like so:
  3. The foil rings will help the mushrooms roast more evenly, and they won’t be sitting in their own juices so they won’t get soggy on the bottom! I learned this as a trick for roasting beets, but I love it for large mushrooms as well.
  4. Drizzle portobello caps with olive oil and sprinkle with salt and pepper.
  5. Sprinkle a handful of mozzarella onto each mushroom cap, then top with a few slices of tomato and a sprinkling of basil. Then finish with another handful of mozzarella. (YAY CHEESE!)
  6. Bake at 375 for 20-25 minutes, until mushrooms have softened and cheese has melted. Garnish with more basil and serve immediately.

Portobello Mushroom Pizzas
Portobello Mushroom Pizzas

Comments

    • Jessie says

      I’m so glad you liked the pizzas! Thanks for letting me know how they turned out (and for letting me know they’ve reached Portugal! How fun!)

  1. Colleen says

    I am making this tonight and it looks so amazing and easy. I love pizza and mushrooms so this is the perfect combination. Thanks for posting it!!!

  2. Lisa says

    I did not feel left out at the dinner table tonight while the kids ate their homemade pizza, on homemade dough. I added a bit of parmesan cheese on top instead of the extra mozzarella. They were divine. Thank you for the idea.

  3. Heather says

    I’m making these now. This minute. So excited. One question I had though, as I’m a newbie to portobello caps, was I supposed to clean out the “underbelly” and remaining stem? I did to be safe, but wasn’t sure. And I forgot to cut in holes.

  4. Laurie says

    Thanks for posting this wonderful easy recipe! Mine are in the oven now and I know they will be great. No aluminum foil on hand so I used the outside rings of quart jar lids. Used the Daiya shredded vegan cheese.

  5. Sylvia says

    Definitely yum. Used the extra virgin olive oil, fresh mozzarella, fresh-frozen basil, oregano (gotta have oregano on a pizza), salt, and a little bit of tomato sauce since I was out of fresh tomatoes. The cheese even got some of those lovely lightly browned spots. Will now be sharing this recipe with friends and loved ones. Thank you!

    • Sylvia says

      Ah, and forgot to mention that I poked holes in the bottom of the caps to let some of that mushroom juice drain from the center. Still a little bit juicy. Will try bigger and more numerous holes next time to see if it helps.

  6. Erlyne says

    So happy to have found your blog via a link from the My Fitness Pal blog! Looking forward to trying this and many other recipes that you’ve shared. Thanks!

  7. ChrisP says

    Oh my goodness.. this is brilliant! I wish I’d seen this last week, before I went to a pizza party~~
    I’m anxious to try this, it sounds so good!
    Thank you!!

  8. Jennifer Trujillo says

    I just made these today and they were really tasty! I skipped the basil as I didn’t have any on hand.
    My question is, even with the rings I found a fair bit of water inside the caps (not sure if that is coming from the mushroom or the cheese) and I am wondering if there some way to avoid that? I used a mix of fresh mozzarella ciglione and shredded mozzarella. I am thinking the mozzarella ciglione might be the culprit. May try the loaf (precious is the brand I think) next time as I love the idea of a softer/fresher cheese.

    Great stuff though and really hit the spot. I am hoping the left over hold up a bit for later tonight (dinner)

    • Jessie says

      I’m glad you liked them – thanks for letting me know! I find that the water inside the caps can vary from mushroom to mushroom and cheese to cheese. I’ve sometimes cooked the mushrooms topping-free, with the concave side of the mushroom cap facing down towards the baking sheet so any water drips out of the mushroom caps as they cook. When mushrooms are done, just transfer them to a new baking sheet, flip them over, top as normal and broil for a minute or two to melt the cheese. A little more work, but worth it when you’re using particularly watery cheese or mushrooms. Hope that helps!

  9. Nancy Oblad says

    So, um…yum! Just made this tonight and it was great! I added about a Tbsp of marinara sauce to each shroom (had it open in the fridge). Then I added a slice of havarti as a cheesy base because my mozzarella situation was low. After that, followed as directed – loved it!!

  10. Kellie says

    This is happening!!!! Wow- thanks for the awesome foil idea. Do you ever use sauce with these or are they perfect with out it?

    • Jessie says

      They’re great either way! Adding tomato sauce or a bit of pesto every now and then is a fun twist, although usually I just leave the sauce off completely.

  11. Nancy says

    Great idea with the tin foil rings, I’m going to make these today.

    Also, just curious, I have the same pattern flatware as shown in the last photo and I’m looking to add on to my set. Just wondering, if it is yours, where did you buy them from.

    • Jessie says

      Hi Nancy, we actually inherited the silverware from my boyfriend’s parents a few years ago – I really have no idea where it originally came from! I’ll ask his mom, though, and see if she remembers.

  12. Jeremy says

    I don’t know where you got the idea for the foil rings, but your blog post is the oldest one I could find on the Internet with this idea. This month’s (June 2014) issue of Muscle & Fitness uses this idea on page 127. They probably got the idea from here and if so, congratulations!

  13. Victoria says

    These are so good! I just made a few, I added garlic and substituted spinach for the basil, but this was such a quick and easy recipe. So.delicious!

  14. C says

    These were great.
    I will add minced garlic and thin sliced onions to them next time.
    Thanks for the inspiration!

  15. says

    Can’t wait to try the foil ring on mushrooms and beets! I’ll want to swap out the cheese for something vegan style, but the deep dish style is sure to please. Thanks!

      • Jessie says

        There are some pretty decent vegan cheeses available at specialty stores, but I usually opt for cheese-less meals rather than using a substitute. If you want to veganize these, I’d suggest filling the caps with pesto, a variety of veggies (like tomatoes, basil, more mushrooms, olives, spinach, or any of your other favorite toppings). If you want to try out a vegan cheese substitute, use it just like you would regular cheese and bake as directed. Hope that helps!

      • Laurie says

        Hi! I used the Daiya shredded vegan Mozzarella cheese (just recently discovered this one). It’s creamy and comforting and tastes great.

Trackbacks

  1. […] 13. Portabello Mushroom Pizzas You will believe it when you taste it—mushrooms make an incredibly tasty pizza crust. Lunch or dinner doesn’t get simpler than this: drizzle mushroom caps with olive oil, load up on your favorite toppings like cheese or veggies, and bake. Sprinkle a little fresh basil on to bring it over the top. […]

  2. […] 13. Portabello Mushroom Pizzas You will believe it when you taste it—mushrooms make an incredibly tasty pizza crust. Lunch or dinner doesn’t get simpler than this: drizzle mushroom caps with olive oil, load up on your favorite toppings like cheese or veggies, and bake. Sprinkle a little fresh basil on to bring it over the top. […]

Leave a Comment