Portobello Pizzas

Portobello pizza on a plate with fresh basil.

These Portobello Pizzas are made with tender, meaty mushroom caps topped with pizza sauce, melted mozzarella, mini pepperoni, and Italian seasoning. Pre-roasting the mushrooms keeps the pizzas from becoming watery while giving you all the classic pizza flavors without the traditional crust.

Prep Time10

Cook Time, divided19

Total Time29

Servings: pizzas

Calories: 242kcal

Author: Karin and Ken

Ingredients

4 large portobello mushroom caps 4–5 inches wide, stems and gills removed
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
⅓ cup thick pizza sauce
1 cup shredded low-moisture mozzarella cheese
½ cup mini pepperoni approximately 32–48 pieces
1 teaspoon dried Italian seasoning

Optional Toppings

½ small red onion finely diced
1-2 tablespoons sliced olives
fresh basil leaves thinly sliced

Instructions

Prepare the Mushrooms. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Clean the mushroom caps, remove the stems, and scrape out the gills. Brush with olive oil, season with salt and pepper, and roast gill-side up for 10 minutes. Drain or blot away any released liquid.
Add the Sauce and Seasonings. Spread approximately 1 tablespoon plus 1 teaspoon pizza sauce inside each mushroom cap. Sprinkle evenly with Italian seasoning.
Add the Toppings. Top each mushroom with ¼ cup shredded mozzarella, 8–12 mini pepperoni, and any optional pizza toppings.
Bake and Serve. Return the mushrooms to the oven and bake for approximately 9 minutes, until tender and the cheese is melted and bubbly. Broil for 1 minute if desired, watching closely. Garnish with fresh basil and serve warm.

Video

Notes

Pre-roasting and draining the mushrooms helps prevent soggy pizzas.
Use thick pizza sauce and low-moisture mozzarella.
Avoid overloading the caps with toppings.
For the air fryer method, see the section above the recipe card.
Refrigerate leftovers for up to 3 days; freezing assembled pizzas is not recommended.

Nutrition