Description

Portobello Mushroom Pizzas are a healthy, low-carb alternative to traditional pizza. Using large portobello mushroom caps as the base, these pizzas are topped with marinara sauce, melted cheese, and a variety of flavorful toppings. Perfect for anyone craving a quick, veggie-packed meal that doesn’t compromise on taste.

Ingredients

4 large portobello mushroom caps, stems and gills removed

2 tbsp olive oil

Salt and black pepper, to taste

1/2 cup marinara sauce

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2 tsp dried Italian seasoning

Optional toppings: sliced olives, cherry tomatoes, bell peppers, turkey pepperoni, or fresh basil

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Brush the mushroom caps with olive oil and season them with salt and pepper. Place the mushrooms, gill-side up, on the prepared baking sheet.
Bake the mushrooms for 8–10 minutes to release any excess moisture. Once baked, pat them dry with paper towels.
Spread marinara sauce inside each mushroom cap. Sprinkle mozzarella, Parmesan, and Italian seasoning on top.
Add your desired toppings, then return the mushrooms to the oven. Bake for another 10–12 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil before serving.

Notes

You can swap turkey pepperoni with other protein toppings like sausage or grilled chicken.

For a vegan version, use dairy-free cheese and omit Parmesan.

This recipe is naturally gluten-free, so enjoy it without worry.

For added nutrition, try experimenting with extra veggie toppings like spinach or zucchini.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pizza
Calories: 200
Sugar: 3g
Sodium: 400mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 14g
Cholesterol: 20mg