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Portobello Mushroom Pizzas

 

This post took a long time to get from my head to your computer (or iPad or tablet or Droid 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 I finally got some blog-worthy pics. All I had to do was make extra so I could be eating some mushroom pizzas and photographing some 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

Inactive Time: 25 minutes

Yield: Serves 4

Portobello Mushroom Pizzas

Ingredients

  • 4 large portobello mushroom caps
  • 3 Tbsp. extra virgin olive oil
  • 1/2 cup cherry tomatoes, sliced (or 1 large sliced tomato)
  • 2 cups shredded mozzarella (fresh if you can find it!)
  • 1/2 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.
http://www.lifeasastrawberry.com/portobello-mushroom-pizzas/

 

 

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{ 62 comments }

Leave a Comment

  • Lisa November 21, 2014, 7:36 PM

    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.

    Reply
  • Heather October 12, 2014, 7:49 PM

    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.

    Reply
  • Laurie October 12, 2014, 6:50 PM

    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.

    Reply
  • Sylvia October 6, 2014, 9:24 PM

    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!

    Reply
    • Sylvia October 6, 2014, 9:27 PM

      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.

      Reply
  • Shirley Venente October 5, 2014, 11:04 AM

    Sonds great – I’m going to try it tomorrow.

    Reply
  • Erlyne October 4, 2014, 8:17 AM

    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!

    Reply
  • ChrisP October 4, 2014, 3:01 AM

    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!!

    Reply
  • Tywana October 3, 2014, 8:48 PM

    I’m all over this recipe right now!!! Can’t wait :-)

    Reply
  • Christina September 30, 2014, 11:35 PM

    Oh I can’t wait to try these!!!!

    Reply
  • Jennifer Trujillo September 12, 2014, 3:41 PM

    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)

    Reply
    • Jessie September 23, 2014, 5:10 PM

      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!

      Reply
  • Nancy Oblad August 26, 2014, 8:45 PM

    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!!

    Reply
    • Jessie September 3, 2014, 3:27 PM

      So happy you liked it! Love the idea of using havarti – I’ll definitely have to give that a try next time!

      Reply
  • Kellie August 26, 2014, 11:47 AM

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

    Reply
    • Jessie September 3, 2014, 3:26 PM

      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.

      Reply
  • Nancy June 27, 2014, 10:14 AM

    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.

    Reply
    • Jessie July 16, 2014, 11:28 AM

      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.

      Reply
  • Jeremy May 29, 2014, 4:45 PM

    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!

    Reply
  • Cindy April 5, 2014, 10:48 PM

    I will definitely try these, may also use some fresh garlic. Thanks for a great idea!!

    Reply
  • Crystal March 22, 2014, 3:05 PM

    I am making these for dinner today, I cannot wait! I love mushrooms & cheese :)

    Reply
  • Victoria March 20, 2014, 8:41 PM

    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!

    Reply
    • Jessie April 1, 2014, 9:27 PM

      I’m so happy to hear that! Thanks for letting me know!

      Reply
  • Melissa March 8, 2014, 3:16 PM

    Yum

    Reply
  • Lynn Keable Gauvreau February 23, 2014, 11:38 AM

    Quelle bonne idee

    Reply
  • micheal February 5, 2014, 9:14 AM

    hello i have been thinking about what to do with large portobello mushrooms
    your idea is super
    thank you
    michael

    Reply
  • Cristina August 28, 2013, 2:09 PM

    What a great idea for either a side, main or appetizer. Gorgeous veggie pizzas!

    Reply
  • Melissa July 24, 2013, 10:19 AM

    This is in the oven right now! Gonna be Brunch! Thanks for posting this :)

    Reply
  • C July 23, 2013, 6:41 PM

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

    Reply
  • Lisa July 22, 2013, 10:46 PM

    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!

    Reply
    • Colin September 1, 2013, 6:42 PM

      What did you find as a good substitute for vegans? I’m a bit new to the life style.

      Reply
      • Jessie September 1, 2013, 6:48 PM

        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!

        Reply
      • Laurie October 12, 2014, 6:56 PM

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

        Reply
  • Mushrooms Canada July 18, 2013, 1:49 PM

    Love making my portabella’s into pizza’s! Thanks for sharing the recipe…

    -Shannon

    Reply
  • cassie July 18, 2013, 11:44 AM

    This is fabulous! I love the aluminum foil ring tip!

    Reply
  • Aggie July 18, 2013, 8:32 AM

    Oh how I’m loving this!! Looks delicious.

    Reply
  • Shane Donegan July 17, 2013, 4:59 PM

    I NEED THIS NOWWWWWWWWW

    Reply