There’s something amazing about enjoying pizza in a lighter, veggie-forward way.
These portobello pizzas swap the crust for hearty mushroom caps, making them naturally gluten-free, lower carb, and loaded with flavor.
Topped with sauce, cheese, and fresh veggies, they’re an easy weeknight meal or fun appetizer that feels indulgent without being heavy.
Why You’ll Love This Recipe
It’s a healthier alternative to traditional pizza but still cheesy and satisfying.
Portobello mushrooms add rich, meaty flavor and act as the perfect base.
You can customize toppings just like a regular pizza.
They’re quick to make, ready in under 30 minutes.
What You’ll Need (Ingredient Highlights)
Portobello mushroom caps replace the crust, bringing a hearty, earthy base.
Olive oil helps the mushrooms roast and prevents sogginess.
Pizza sauce provides classic flavor that pairs perfectly with cheese.
Mozzarella cheese melts into gooey goodness, bubbling under the broiler.
Fresh basil and parsley add brightness and a finishing touch.
Pro Tips Before You Start
Remove the gills from mushrooms to avoid excess liquid and bitterness.
Bake the mushrooms before adding toppings to keep them from getting soggy.
Pat mushrooms with a paper towel after roasting for the best texture.
Keep an eye on the broiler—cheese goes from golden to burnt quickly.
How to Make Portobello Pizza
Step 1 – Prep the mushrooms
Preheat oven to 400°F.
Clean portobello caps, remove stems and gills, and brush both sides with olive oil.
Step 2 – Bake the base
Place mushrooms on a baking sheet and bake for 13–15 minutes.
Dab with a paper towel to remove excess moisture.
Step 3 – Add toppings
Spread pizza sauce onto each cap.
Layer diced bell pepper, onion, mozzarella, and grape tomatoes.
Step 4 – Broil to perfection
Switch oven to broil. Cook 3–5 minutes until cheese is bubbly and lightly browned.
Step 5 – Garnish and serve
Top with basil, parsley, and a pinch of truffle salt or black pepper. Serve hot.
What to Serve It With
Pair with a fresh green salad for a light meal.
Serve as an appetizer at parties or alongside pasta.
Add garlic bread or roasted vegetables for a heartier dinner.
Variations / Substitutions
Swap mozzarella for provolone, goat cheese, or vegan cheese.
Use marinara or pesto instead of pizza sauce.
Add toppings like olives, pepperoni, or spinach for variety.
For extra richness, drizzle with balsamic glaze before serving.
Storage & Leftovers
Best enjoyed fresh, but you can refrigerate leftovers in an airtight container for up to 2 days.
Reheat in the oven at 350°F until warmed through. Avoid microwaving—they may turn mushy.
FAQs
Do I need to peel portobello mushrooms?
No, just clean them with a damp cloth and remove stems and gills.
How do I keep the mushrooms from getting soggy?
Pre-bake them and dab with a paper towel before adding toppings.
Can I make these vegetarian or vegan?
Yes, they’re naturally vegetarian. For vegan, just use plant-based cheese.
Can I grill portobello pizzas instead of baking?
Absolutely, grill mushrooms first, then add toppings and cook until cheese melts.
What other toppings work well?
Spinach, olives, artichokes, and pepperoni all work beautifully.
Can I make them ahead of time?
You can bake the mushrooms in advance, then add toppings and broil right before serving.
Final Thoughts
Portobello pizza is a delicious, customizable, and wholesome twist on a classic favorite.
With rich mushroom caps, gooey cheese, and fresh herbs, it’s the kind of dish that satisfies cravings without the guilt.
Whether served as a main or appetizer, it’s bound to be a hit.
Portobello Pizza
Ingredients
Method
- Preheat oven to 400°F. Brush both sides of mushroom caps with olive oil.
- Place on a baking sheet and bake 13–15 minutes. Dab dry with paper towels.
- Spread pizza sauce onto each mushroom.
- Add bell pepper, onion, mozzarella, and tomatoes.
- Switch oven to broil. Broil 3–5 minutes, watching closely, until cheese is browned and bubbly.
- Remove from oven, sprinkle with basil, parsley, and optional truffle salt and pepper. Serve immediately.
- See full steps with tips & photos → https://theboatshedcafe.com/portobello-pizza/
Notes
- Patting mushrooms dry after baking helps prevent sogginess.
- Customize toppings with pepperoni, olives, or spinach.
- Great for low-carb diets or gluten-free meals.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.