Portobello Mushroom Pizzas or Portobello Pizzas are keto, full of your favorite pizza toppings, grilled or baked to perfection including the best marinade!
Pizza Mushrooms
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!
Baked Portobello Mushroom Recipe
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!
Grilled Portobello Mushroom Marinade
- 4 portobello mushrooms (4 – 5 inches in diameter), cleaned with stem and gills scaped and removed with a spoon
- ½ cup olive oil
- 3 tablespoons white or red wine vinegar, lemon juice, apple cider vinegar, sherry wine vinegar, balsamic vinegar or rice vinegar
- 4-6 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
I saw this technique on America’s Test Kitchen and absolutely loved it. Anything that adds flavor to these giant mushrooms is definitely worth the effort.
Portobello mushrooms have a meaty, dense texture and should be marinated, whenever possible. To assist in creating a wonderfully flavored portobello mushroom I urge you to try preparing the mushroom caps as directed below.
If you are unable to slice the tops of your mushrooms, for any reason, you can still marinate them and the mushrooms will still benefit from the marinade.
For those of you that are going to try this method here we go.
Using the tip of a small paring knife, cut a 1/2 inch crosshatch pattern on the tops of all the mushroom caps.
Slices or slits should be 1/8 – 1/16 of an inch deep on the top side of each mushroom cap and go from one side straight across to the other.
Make the lines as straight as you can get them.
My friend’s son loved slicing into these portobello mushrooms.
He said it was like making a big tic tac toe board (I never quite totally understood that) or a graph paper pattern across the top of each mushroom cap.
The squares should be about a half an inch or a little more.
I sure hope that makes sense. If not please ask in the comment section below.
At certain times of the year I am only able to get smaller portobello mushrooms. If you can only find 4 inch wide portobellos use six or so for the purposes of this recipe.
You will have to reduce cooking time by a few minutes per side.
Combine oil, vinegar of your choice or lemon juice, garlic, salt, and pepper in a large resealable bag. Adjust until mixture is somewhat blended.
Add mushrooms, seal, and adjust some more until all are coated.
How long can you Marinate Portobello Mushrooms
Allow to sit for at least 30 minutes, if not an hour. Not much longer.
Portobello Mushroom on Grill
Brush and clean cooking grates.
Using tongs, grab a wad of paper towel dipped in oil and rub it all over the grates on your barbecue.
Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
In the meantime, let’s get your onions ready while the mushrooms are marinating.
If making onion slices, shove skewers through or toothpicks so onion rings don’t come apart while on your grill.
If using skewers, shove them right through the onion slice so it stays flat.
If using toothpicks sometimes I have to shove one toothpick through each side, towards the middle, to hold the onions together. Set aside
Turn all burners down to medium high.
Remove mushrooms from the marinade and do not discard any extra. You will be brushing it on your onion slices. If there isn’t enough marinade just brush oil all over.
Brush onion with excess marinade or oil and sprinkle each slice with salt and pepper on both sides.
Grill onion and mushrooms, gill side down, covered, for 4 – 6 minutes on the first side, 3 – 5 on the second side. Mushrooms will have released liquid, softened and be somewhat charred.
Once finished remove from grill and place on serving platter.
Remove toothpicks or skewer from onion before serving.
Ingredients in Portobello Mushroom Pizzas
- 4 portobello mushroom caps, (4 to 5 inches in diameter) stems removed, gills scraped
- 1/2 cup olive or another vegetable oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups cheese, shredded, more or less to taste
- 16-20 slices pepperoni
- 1/2 cup pizza or pasta sauce, as needed
- 1 tblsp Italian seasoning, dried, more or less to taste
- salt, to taste
- pepper, to taste
Optional Pizza Toppings
- 1/2 small onions, diced
- 1/2 pepper, green, yellow, orange or red, cored, diced
- 3 mushrooms, fresh, thinly sliced
- 1-2 olives, sliced
How to Make Pizza Portobello Mushrooms
Preheat your oven to 475 degrees. Prepare a rimmed baking sheet with parchment paper. Set aside.
Wash and wipe the Portobello mushroom caps with a damp paper towel to remove any dirt. Using a spoon, scrape out and remove the gills from the underside of the mushroom caps.
Adjust your oven racks to upper middle and lower middle positions. You will be using both racks.
Combine oil, salt, and pepper in a large resealable bag.
Adjust until blended.
Add mushrooms.
Adjust mushrooms until coated and allow to sit at room temperature for at least 30 minutes but preferably an hour.
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!
Place your mushrooms gill side down on top of your parchment paper.
Bake on the lower rack until tender, about 20 minutes.
Flip mushrooms gill side up.
Carefully stuff each mushroom with filling, as evenly as possible. Both your pan and mushrooms will be hot.
Bake on upper rack until stuffing is a nice golden brown color, between 3 and 5 minutes.
Serve and enjoy every bite!
Portobello Mushroom Pizzas
Portobello Mushroom Pizzas or Portobello Pizzas are keto, full of your favorite pizza toppings, grilled or baked to perfection including the best marinade!
Ingredients
- 4 portobello mushroom caps, (4 to 5 inches in diameter) stems removed, gills scraped
- 1/2 cup olive or another vegetable oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups cheese, shredded, more or less to taste
- 16-20 slices pepperoni
- 1/2 cup pizza or pasta sauce, as needed
- 1 tblsp Italian seasoning, dried, more or less to taste
- salt, to taste
- pepper, to taste
Optional Pizza Toppings
- 1/2 small onions, diced
- 1/2 pepper, green, yellow, orange or red, cored, diced
- 3 mushrooms, fresh, thinly sliced
- 1-2 olives, sliced
Instructions
-
Preheat your oven to 475 degrees. Prepare a rimmed baking sheet with parchment paper. Set aside.
-
Wash and wipe the Portobello mushroom caps with a damp paper towel to remove any dirt. Using a spoon, scrape out and remove the gills from the underside of the mushroom caps.
-
Adjust your oven racks to upper middle and lower middle positions. You will be using both racks.
-
Combine oil, salt, and pepper in a large resealable bag.
-
Adjust until blended.
-
Add mushrooms.
-
Adjust mushrooms until coated and allow to sit at room temperature for at least 30 minutes but preferably an hour.
-
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!
-
Place your mushrooms gill side down on top of your parchment paper.
Bake on the lower rack until tender, about 20 minutes.
Flip mushrooms gill side up.
Carefully stuff each mushroom with filling, as evenly as possible. Both your pan and mushrooms will be hot.
Bake on upper rack until stuffing is a nice golden brown color, between 3 and 5 minutes.
Serve and enjoy every bite!
Recipe Notes
What kind of cheese?
You really can use any kind! I usually use a mozzarella cheddar blend of just mozzarella. Whatever you have on hand or prefer will work! These are yummy! I hope you enjoy them! Take care and all the best. Karin