Pizza in a Portobello is the perfect way to consume pizza without the crust! Use your favorite pizza toppings or just pepperoni, onions, peppers! Everything works!
We started using Portobello mushroom caps as an alternative to bread or gluten when wanting to create a healthier pizza experience. The mushroom caps in the picture have pepperoni, onions and peppers. Less calories without he crust and just as delicious! Well, we think so!I have made these caps using everything from just vegetables to chicken, bacon and ham. Anything and everything you could and would use as a pizza topping will work. Pizza in a Portobello is delicious every time, no matter which toppings you decide to use!For all our fellow mushroom lovers we also make a delicious breakfast or brunch option in our Prosciutto Portobello Baked Eggs and definitely think you should have a look! A wonderful way to start your day, with our without the prosciutto!
I have used everything from cooked bacon to ham to nothing but the egg! The portobello mushrooms are quite filling in their own right and taste fabulous with a runny egg, perfect for dipping! If you are like me and love that sort of thing!We also make The Best Stuffed Mushrooms and sometimes use the creamy shrimp and crab filling to stuff these portobello mushrooms. Boy oh boy are they tasty! Perfect as a snack or a small meal! The creamy, cheesy, crab and shrimp filling blends perfectly with these big portobello mushrooms!
Of course, my son made each of these Pizza in a Portobello exactly the way he loves them!
Pizza in a Portobello
- 4 portobello mushrooms large, stems removed - 4
- 3 tblsp olive oil more or less to taste
- 2 cups cheese shredded - (more or less to taste)
- 16-20 slices pepperoni
- 2 cups pizza or pasta sauce - or 1 bottle approximately
- 1 tblsp dried Italian seasoning - more or less to taste
- salt - to taste
- pepper - to taste
- optional pizza toppings
- 1/2 small onions diced -
- 1/2 peppers green, yellow, orange or red, cored, diced
- 3 mushrooms fresh, thinly sliced -
- 1-2 olives sliced - 1 or 2 per cap
Preheat your oven to 400 degrees. Prepare a rimmed baking sheet with tinfoil. Set aside.
Wash and wipe the Portobello mushroom caps with a damp paper towel to remove any dirt. Using a teaspoon carefully scrape out the gills inside each mushrooms cap.
Brush the inside and outside of the mushroom caps with olive oil and sprinkle with salt and pepper. Place caps stem side up on your prepared sheet.
Bake for 10-12 minutes or until liquid pools inside each mushroom cap. Remove from oven and drain excess moisture with a paper towel.
Add 2-3 tablespoons of pizza or pasta sauce to the inside of each cap. Spread sauce around with a brush if possible.
Sprinkle each cap with Italian seasoning and then add cheese, approximately 1/4 cup per cap. Place pepperoni and additional pizza toppings on top of cheese.
Bake for between 7-10 minutes or until the cheese melts. Broil mushrooms for a minute or two, if desired, to brown cheese and other toppings. Enjoy!