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You are in for a pizza treat! This portobello pizza is made with… you guessed it, portobello mushrooms. These large caps are absolutely perfect for stuffing with traditional pizza toppings. I’ve topped this portobello mushroom pizza with sauce, cheese, and pepperoni, but I’m also sharing a ton of ideas below. These are so easy to customize, or put out toppings and let everyone top their own.
We have low carb pizza night at least once a week at our house. It never gets boring, because first of all… pizza!! And second, we switch it up a lot! The classic keto fathead pizza crust is still a family fave, but there’s also cauliflower pizza crust, pizza bowls, eggplant pizzas, and even cauliflower pizza casserole. And, these portobello pizzas are part of the rotation as one of my favorite keto stuffed mushrooms recipes.
Why You Need My Portobello Mushroom Pizza
- Classic pizza flavor
- Soft mushrooms and cheesy toppings
- Just 10 minutes to prep
- Cooks in 20 minutes
- Naturally low in carbs, keto, and gluten-free
Ingredients & Substitutions
Here I explain the best ingredients for my pizza stuffed portobello mushroom recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Olive Oil Spray – Use a spray to get an even and light coating of olive oil on the baking sheet and the mushrooms. If you don’t have it, you can just drizzle or brush on olive oil instead.
- Portobello Mushrooms – Choose large portobello mushroom caps that are more concave and have taller sides work best to hold the toppings.
- Sauce – I used marinara sauce here, but pizza sauce is also a great choice. Buy store-bought (I look for versions without added sugars like this one), or make your own sugar-free marinara sauce or keto pizza sauce.
- Mozzarella Cheese – Use shredded for convenience or shred your own. Fresh mozzarella is also fine, but will release more moisture.
- Pepperoni – I love classic pepperoni pizza, but you can also try some of the other topping ideas below.
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How To Make Portobello Mushroom Pizza
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep. Preheat the oven. Coat a baking sheet with a layer of olive oil spray. Scrape out the gills of the mushrooms with a spoon.
TIP: If you like, you can pre-cook the mushrooms in the oven first.
Doing this helps to get rid of the extra moisture before adding toppings, but I often skip this step for less work. If you do roast them first, drain, then add toppings and bake again. If you skip this step, know that they can release a lot of water, but you can just drain the extra liquid from the pan afterward instead.
- Season. Place mushrooms on a rimmed baking sheet (stem side up). Spray with olive oil and sprinkle with sea salt.
- Assemble. Top each mushroom with sauce, cheese, and pepperoni.
- Bake. Place in the oven until the cheese is bubbly and the mushrooms are soft. If you like, you can top with grated parmesan cheese at the end.
My Recipe Tips
- Use a thick sauce. A thin sauce will make the mushroom more watery.
- Spread sauce carefully. Don’t put the sauce all the way to the edge of the mushroom cap, as it can run off while cooking.
- Choose the best mushroom shape. Look for mushroom caps that are concave so that they hold the fillings in better. If yours are very flat, it may be better to roast the mushrooms with olive oil for 15 minutes first, then pat any excess moisture with paper towels, add toppings, and bake for about 5 more minutes to melt the cheese.
- Want a summer version of this? Use my grilled portobellos as the base. Just top with sauce, cheese, and toppings in the last few minutes of grilling, and close the lid to melt.
Topping Ideas
Wondering about what to put on your portobello mushroom cap pizza? Try some of these topping ideas:
- Meat Lover’s – Meat in every bite! Top your mushroom with pepperoni, Italian sausage, ham, and bacon. Season with red pepper flakes if you want to add a little heat.
- Veggie Lover’s – You can go so many ways with veggie pizzas, but a classic veggie pizza has peppers, onions, cherry tomatoes, and black olives. If you’d like to try some others, add garlic, baby spinach, artichoke, broccoli, or extra mushrooms. For watery vegetables, it’s best to pre-cook them first.
- Hawaiian – Similar to my Hawaiian pizza bowl, top the mushroom with cheese, ham, and diced pineapple.
- BBQ Chicken – Top the mushroom with shredded chicken tossed in sugar-free bbq sauce, shredded cheese, diced onions, and cilantro.
- Margherita – This simple classic is made with tomato sauce, fresh mozzarella and fresh basil leaves.
- White Pizza – Just like my chicken crust pizza, top the mushroom with alfredo sauce, spinach, red onion, and mozzarella cheese.
- Add a finishing sauce – For a simple flavor boost, add a drizzle of balsamic glaze to your pizza.
Serving Ideas
Serve this portobello pizza recipe with a healthy side salad:
More Veggie-Packed Healthy Pizza Recipes
If you like this portobello mushroom pizza recipe, you might also like some of these other veggie-packed pizza recipes:
Portobello Mushroom Pizza (Easy & Healthy)
By
Portobello mushroom pizza is an easy and delicious way to make pizza night in a healthy way. Just 10 minutes to prep.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Coat with a layer of olive oil spray.
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Scrape out the dark gills from the mushrooms with a spoon, and discard the gills.
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Place the mushrooms stem side up on the baking sheet. Spray with olive oil spray and sprinkle lightly with sea salt.
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Top each mushroom with 1 1/2 tablespoons (21 g) of sauce. Sprinkle each with 3 tablespoons (42 g) of mozzarella and 4 slices of pepperoni or chorizo.
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Bake for 20 to 25 minutes, until the cheese is bubbly and the mushrooms are soft. (See notes for alternative method.) Serve immediately.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 stuffed mushroom
- Tips: Check out my recipe tips above to help you avoid watery mushrooms, keep the sauce from running off, and make sure your toppings stay put!
- Store: Keep leftovers in the fridge for 3–4 days.
- Reheat: Bake at 350 degrees F to warm them up.
- Freeze: Mushrooms don’t freeze well—better to make a smaller batch!
- Note on the recipe: If you’d like, you can pre-bake the mushrooms for 15-20 minutes before adding toppings. Drain, then add toppings and bake again. They turn out less watery this way.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Portobello Pizza Recipe
35 Comments
Karen
0Was so Delicious!
Sandy
0If you don’t use pepperoni, just veggies, what is the adjusted nutrition values for fat and sodium?
Wholesome Yum
0Hi Sandy, I can’t calculate individual macros, but you can definitely use your favorite macro calculator to find out.
Owly
0It was delicious!!! Tasted just like a real pizza. Definitely worth roasting the mushrooms first to dry them out. I will definitely make again. Very filling. I added Italian seasonings and sprinkled garlic powder on top. 5 ***** recipe!
Nicole
0How long do you pre-bake the mushrooms for?
Maya | Wholesome Yum
0Hi Nicole, It would take about 20 minutes if you pre-bake the mushrooms. If you do, the time after adding times would be much less, around 10 minutes or until the cheese melts.
Morty B
0Made them two ways. Hubby your way. Since I cannot have tomatoes or heat, made mine with white pizza sauce and cheese, mushrooms, black olives, chicken, and Italian seasoning. Both were outstanding. Thanks.
Valerie Gray
0Rao’s Marinara sauce is even lower in sugar/carbs then Victoria’s.
Healthy Kitchen 101
0Wow. I’ve never heard of Portobello mushrooms before! (To be honest, I thought they were baked potatoes at the first sight) They are incredibly big! So easy and simple for this recipe 🙂
– Natalie Ellis
Maya | Wholesome Yum
0I am so happy to hear that, Natalie! Thanks for stopping by!
Simone
0How can I get the recipes?
Maya | Wholesome Yum
0Hi Simone, The pizza stuffed mushroom recipe is above on the recipe card.