These healthy portobello mushroom pizzas are quick, simple, and an easy way to enjoy your favorite pizza toppings without the guilt! Vegetarian.
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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 portobello mushroom pizzas 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.
Today, though, I finally got those pesky pictures taken!
All I had to do was make extra so I could be eating mushroom pizzas and photographing mushroom pizzas simultaneously.
It totally worked.
Which is SO exciting, because now I can tell you all about these mushroom “pizzas” and why you should proooooobably make them immediately.
Spoiler alert: They’re awesome.
I love pizza. LOVE IT. But pizza is not so great for you. Which is a problem, because it’s high on my list of things-I-want-to-eat-every-day-forever-please.
FORTUNATELY, portobello mushrooms make pretty delicious substitutes for traditional pizza crust. And that means 1) health food which means 2) we can load it up with extra cheese and also 3) we can eat twice as many delicious bites because 4) please see #1.
Also, pro tip: Bake your mushrooms on of an oven safe cooling rack that you place on top of a rimmed baking sheet. The cooling rack will make space for any moisture released during baking to drain away from the mushrooms, which eliminates any potential sogginess (soggy portobello mushroom pizzas = NO THANK YOU) and helps the mushrooms roast evenly.
Portobello Mushroom Pizzas – a healthy twist with your favorite pizza toppings. Ready in 30 minutes.
- 4 large portobello mushroom caps, stems removed
- 3 Tbsp. extra virgin olive oil
- 2 cups shredded or torn fresh mozzarella
- 1/2 cup cherry tomatoes, sliced (or 1 large sliced tomato)
- 1/2 cup fresh basil, chopped, plus extra for garnish
- Heat oven to 375 degrees F.
- Place a wire cooling rack on a rimmed baking sheet and place mushrooms top-side down on top of the rack. This will let moisture drain away from the mushrooms as they cook and prevent any sogginess.
- Drizzle portobello caps with olive oil and sprinkle with salt and pepper.
- 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!)
- Bake at 375 for 20-25 minutes, until mushrooms have softened and cheese has melted. Garnish with more basil and serve immediately.
Use a spoon to remove the gills under the mushroom caps if you like. I honestly don’t mind them, so I leave them in, but pull them out if you’re not a fan!
Use any pizza toppings you like here – the sky’s the limit!
Drizzle portobello mushroom pizzas with balsamic glaze for an extra flavor kick.