These baked portobello mushroom pizzas use large portobello mushroom caps instead of pizza crust for a quick and easy dinner with plenty of veggies! Topped with mozzarella cheese, tomato, and fresh basil. Vegetarian.
This post was originally published in 2013. It has been updated with additional photos, notes, and instructions.
We love pizza crust as much as the next person (maybe more!) but sometimes, we’re just craving an extra dose of veggies alongside our favorite pizza toppings.
Enter: these easy pizza stuffed portobello mushrooms!
Large portobello (sometimes spelled portobella or portabella) mushroom caps are the perfect veggie “crust” for your favorite pizza toppings. Portobello pizza crust is an easy gluten free pizza crust option, and the mushroom caps are sturdy enough to hold a generous scoop of cheese and veggies!
Our basic order of operations:
- Mix some quartered cherry tomatoes and fresh mozzarella together with a bit of olive oil, salt, and pepper.
- Spread a layer of pesto over your mushroom caps, then top with your cheese and tomato mixture.
- Bake until the cheese bubbles, then top with fresh basil and a drizzle of balsamic glaze!
Pro Tip: We’re roasting these pizza stuffed mushrooms in the oven today, but this recipe is also great on the grill!
How to avoid soggy mushrooms
As they cook, mushrooms can release a lot of water – and if they’re just sitting in that water while they bake, you end up with soggy mushrooms (NO THANK YOU).
Fortunately, there’s an easy fix!
Just place an oven-safe cooling rack on top of your rimmed baking sheet, and set the mushrooms on top. As the mushrooms cook, the rack lets any water drain away so the mushrooms roast evenly without getting soggy or mushy.
Riffs and Substitutions
This portobello pizza recipe is very forgiving and easy to customize! Some of our favorite swaps:
- Minced garlic (or roasted garlic!)
- Sliced green bell pepper
- Roasted red pepper
- Sliced onion
- Black olives
- Extra mushrooms
Mix up the cheeses
- Parmesan cheese
Swap the sauce
Add your favorite proteinPrint
These easy baked portobello mushroom pizzas are perfect for a quick, easy, veggie-packed dinner!
- 4–6 large portobello mushroom caps, stems removed
- 1/2 cup pesto
- 1 Tablespoon olive oil
- 8 ounces fresh mozzarella, cut into small cubes
- 1 heaping cup cherry tomatoes, quartered (or 2 large diced tomatoes)
- Salt and pepper to taste
- 1/2 cup fresh basil, sliced, for garnish
- 1/4 cup balsamic vinegar reduction (optional)
- Heat oven to 375°F.
- Place an oven-safe wire cooling rack on a rimmed baking sheet. Place portobello mushrooms top-side down on top of the rack. (The wire rack lets moisture drain away from the mushrooms as they cook to prevent any sogginess!)
- In a medium mixing bowl, stir together olive oil, mozzarella, tomatoes, salt, and pepper.
- Spread a layer of pesto over each mushroom cap.
- Divide the cheese and tomato mixture evenly among the mushrooms, gently pressing the mixture into each cap so it stays in place.
- Bake mushrooms at 375°F for 20-25 minutes, until cheese is melted and bubbly.
- Garnish mushrooms with fresh basil and a drizzle of balsamic vinegar reduction. Serve immediately.
You don’t need to remove the gills from the mushrooms here – just press the toppings down into the mushroom and they shouldn’t fall out!
Additions and Substitutions. Use any pizza toppings you like here! We like swapping the pesto for pizza sauce, alfredo sauce, BBQ sauce, or Ranch dressing depending on the toppings we’re using. Add extra veggies (spinach, minced garlic, bell peppers, onion, and black olives are all good) or add your favorite protein (Italian sausage, ground beef, meatballs, grilled chicken, pepperoni).
Which pesto should I use? We used store-bought basil pesto in these photos, but we also love using this homemade arugula pesto!
Do I need the balsamic vinegar? We love adding a kick of flavor from some balsamic vinegar here. Make your own balsamic reduction or use a store-bought balsamic glaze. If you have an aged balsamic hanging around, older high-quality balsamic vinegars are often on the thicker side (so you can just drizzle it over the mushrooms straight from the bottle!)
Keywords: summer, gluten free, grilling