Portobello Mushroom Pizzas

  • Author: Jessie
  • Cook Time: 25 mins
  • Total Time: 25 mins
  • Yield: Serves 4 1x


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


  1. Heat oven to 375 degrees F.
  2. 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.
  3. Drizzle portobello caps with olive oil and sprinkle with salt and pepper.
  4. 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!)
  5. 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.

Try to use a cooling rack that’s the same size as your baking sheet. I also recommend a rimmed baking sheet like this one (as opposed to a flat cookie sheet).