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Personal Portobello Pizza

Personal Portobello Pizza

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
KJONES27

KJONES27

A delicious recipe that substitutes a portobello mushroom for a pizza crust. Try using pesto sauce instead of spaghetti sauce, and experiment with your favorite pizza toppings.

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Nutrition

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  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 590 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic.
  3. Bake for an additional 20 minutes, or until cheese is melted and golden.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

treyshirls
207

treyshirls

4/5/2011

Portobellos are not so runny if the gills are removed prior to cooking. Just scrape them out with a spoon. This is a quick and easy week night recipe. Add a bit of fresh spinach or some canned artichoke hearts, halved grape tomatoes, cooked and crumbled Italian sausage, anything you like on a regular pizza. You can make it as healthy and low calorie as you like by adding or omitting ingredients.

JENNY-REDS
180

JENNY-REDS

3/20/2009

I love portobello pizzas! They are so good and give me a healthy alternative to satisfy my pizza cravings! I cook the mushroom for 10 minutes at 400 degrees and then add the topping and cook for another 10 minutes. Add whatever your favorite toppings are. I added cooked broccoli the other day just for some extra veggie. Delicious. Update: After reading the reviews, a few people mentioned how watery the mushroom was. A couple suggestions...DO NOT rinse your mushroom off under running water, mushrooms are very absorbent and will just soak up all that water. Just take a cloth or paper towel and brush the dirt off the mushroom. Also, try increasing the oven temp a little bit and cook the mushroom the first time around just a little longer to dry it out more. The mushroom will always be a little watery, but hopefully with those tips it won't be as bad as some have posted.

Phlogiston
142

Phlogiston

3/28/2011

to avoid a watery mushroom, cook longer (30 min) and hotter (425), turning over once. Add toppings and broil until the cheese melts.

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