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The Boat Shed Kitchen

Portobello Pizza

These Portobello Pizzas are a low-carb, veggie-packed twist on classic pizza. Juicy mushroom caps are baked until tender, then topped with pizza sauce, veggies, and gooey mozzarella. Quick, healthy, and full of flavor, they make a fun weeknight dinner or appetizer.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 3 large portobello mushroom caps stems and gills removed
  • 1 tablespoon olive oil
  • 1/4 cup pizza sauce
  • 1/4 cup finely diced bell pepper
  • 1/4 cup finely diced onion
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup sliced grape tomatoes
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon chopped fresh parsley
  • Truffle salt and black pepper optional for topping

Method
 

  1. Preheat oven to 400°F. Brush both sides of mushroom caps with olive oil.
  2. Place on a baking sheet and bake 13–15 minutes. Dab dry with paper towels.
  3. Spread pizza sauce onto each mushroom.
  4. Add bell pepper, onion, mozzarella, and tomatoes.
  5. Switch oven to broil. Broil 3–5 minutes, watching closely, until cheese is browned and bubbly.
  6. Remove from oven, sprinkle with basil, parsley, and optional truffle salt and pepper. Serve immediately.
  7. 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.