Portobello Pizza Recipe

This is a 20-minute for Portobello Pizza recipe that is such a great alternative to pizza for those not wanting the traditional doughy crust.

I like it best topped with pepperoni, though there are plenty of other delectable options. Surprisingly, it stores well and is really good leftover!

I am a huge fan of using vegetables for the base of so many types of pizzas. It is such a great way to get in more vegetables, and it is delicious and fun.

In this recipe, the portobello mushroom acts as a great base, almost “meaty” with flavor that’s perfectly complemented by the melty cheesy topping. Just like you would imagine. If you love mushrooms like I do, especially portobello mushrooms, take a look and try my recipe for Stuffed Portobello Mushrooms!

Ingredients

Portobello mushrooms: Buy the biggest, most flat mushrooms you can find because they shrink when they broil and are more shapely like pizza crusts.

Olive oil spray: The flavor of this oil is my favorite, but you can use avocado oil if you want one that has a high smoke point.

Seasonings: Including Kosher salt, pepper, and granulated garlic for flavor.Pizza sauce: Just be sure and purchase no sugar added. My personal favorite is Rao’s.

Shredded cheese: Shredded mozzarella or an Italian blend works best.oppings: I use pepperoni, but you can use olives or even thinly sliced red onions.

Variations

• The easiest way to mix this recipe up is by having fun with the toppings. Other than pepperoni, I enjoy adding olives, anchovies, sautéed mushrooms, sliced jalapeños, and bell pepper strips for something different.
• You can also play around with the cheeses. Provolone is really good as a substitute for mozzarella; I have tried it, and it brings in a taste of its own.
• For more flavor, other than garlic granules, I like sprinkling some dried oregano or dried thyme to bring out an added kick in the portobello pizza.

How To Make Portobello Pizza Recipe

See below for details on the recipe card, but here is an overview of the steps:

Broil the mushrooms: The first step is to season the portobello mushrooms and broil them until they are partially cooked. Remove excess liquid by setting them on paper towels to drain (Photos 1-2).

Stuff the mushrooms: Fill the pre-broiled mushrooms with pizza sauce and shredded cheese (Photo 3).

Toppings: Place your desired toppings on top of the mushrooms. Of course, pepperoni is the favorite, but you can take any desired toppings you want-be it olives, jalapeños, even bell peppers. Photo 4

Melt the cheese: Just broil the mushrooms enough for the melting of the cheese. And voilà! A quick, easy, and delicious recipe. Photos 5-6.

Tips

The only real challenge with using a portobello as a pizza base is stopping them from going soggy. Mushrooms have quite a bit of liquid inside of them, and the last thing you want is for them to leak the water into your beautiful pizza! Here are my tips for stopping it from becoming soggy:

Clean but don’t wash the mushrooms. If you wash, they absorb too much water.

Remove the gills. They tend to release quite a bit of water.

Prebroil mushrooms, to discard a little of the water, then let them drain on paper towels, gill side down.

Broil briefly in the last step of broiling-just until the cheese is melted.

FAQs for the Portobello Pizza recipe:

1. Can I use other types of mushrooms for this recipe?
Yes, while the size and “meaty” nature of portobello mushrooms work best, you can try using other large mushroom varieties, such as portobello. Note that with small mushrooms, they may not have enough room for filling.

2. Do I need to pre-cook the mushrooms?
Broiling the mushrooms before adding the toppings helps release excess moisture from them. This is to prevent your pizza from becoming watery.

3. Can I make this ahead of time?
Yes, you can broil the mushrooms and store them in the fridge for a day. When ready to eat fill them with sauce, cheese, and toppings and broil again to melt the cheese.

4. Can I freeze portobello pizza?
It is better not to freeze them, as mushrooms have a high water content that will affect the texture once it has thawed. The recipe is quick enough to make fresh!

5. What are good toppings other than pepperoni?
A lot of different toppings work well, like olives, anchovies, sautéed mushrooms, jalapeños, bell pepper slices, and even crumbled sausage. Use your favorite toppings!

6. Can I use another cheese instead of mozzarella?
Absolutely! Provolone, gouda, or an Italian cheese blend will do. You can also use a dairy-free cheese if you’re looking for a vegan option.

7. How do I prevent sogginess from the portobello mushrooms?
Cooking the mushrooms beforehand and setting them on paper towels to drain takes away moisture. Overloading with sauce or toppings should also be avoided.

8. Can I make this keto-friendly?
Yes, this recipe is naturally keto-friendly, but make sure to use sugar-free pizza sauce and keto-friendly toppings.

9. What type of pizza sauce should I use?
Look for a sugar-free type of pizza sauce like Rao’s to make the recipe healthy. You can also go ahead and make your own homemade sauce using basic ingredients such as tomatoes, garlic, and herbs.

10. How long does leftovers last?
You can store the Portobello pizzas in an airtight container in the refrigerator for 2 to 3 days. Simply reheat in the oven or microwave.

Portobello Pizza recipe

ketoinsides.com

The recipe for Portobello Pizza is one of speed and ease, replacing the normal doughy crust with a meaty, flavor-filled portobello mushroom base. Ready in 20 minutes, it is an outstanding low-carb and keto-friendly option. First, the mushrooms are broiled for a little while to remove some moisture, then they are stuffed with pizza sauce, cheese, and your choice of toppings. Featuring infinite topping combinations-olives, pepperoni, or bell peppers-this pizza dish is a delicious alternative to the veggie-packed classic. And it's perfect for leftovers.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Ingredients

  

• 2 large portobello mushrooms
• Olive oil spray
• ½ teaspoon Diamond Crystal kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic granules
• ¼ cup marinara sauce 
• ½ cup Italian cheese blend –
• 8 pepperoni slices – (½ oz)

Instructions

 

• Preheat broiler on high. Place an oven rack in the middle of the oven. Line a rimmed broiler-safe baking sheet with foil for easy cleanup
• Clean the mushrooms by wiping them with a damp paper towel. Twist the stem off each mushroom. Holding each mushroom in one hand, use a spoon in the other to carefully scoop out the gills.
• Spraying both sides of the mushroom caps with olive oil spray, sprinkle with kosher salt, black pepper, and granulated garlic. Broil until just tender, about 4 minutes on each side.
• Remove the mushrooms from the oven, but do not turn the broiler off. Draining on paper towels, gill-side down. Wipe the baking sheet clean and return the mushrooms, gill-side up, to the baking sheet.
• Fill each mushroom cap with half of the marinara sauce. Top with cheese and pepperoni or toppings of your choice.
• Broil the mushrooms again, placing them middle of the oven just until cheese melts, about 2 minutes. Serve hot.

Notes

Since the mushrooms tend to shrink during pre-broiling, try finding the largest you can. Flat portobellos work best as they are fairly similar in appearance to a traditional pizza crust.

That being said, even if you follow the steps to the letter, some mushrooms might still release a little liquid. Just tilt them a bit, so that each mushroom can drain some excess moisture onto your surface; then just let them sit on some paper towels for a couple of minutes. They will still taste great!