Personal Portobello Pizza

Personal Portobello Pizza

80 Reviews 13 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
KJONES27
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 serving

ADVERTISEMENT

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.

Share It

Reviews (80)

Rate This Recipe
treyshirls
206

treyshirls

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
177

JENNY-REDS

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
140

Phlogiston

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

More Reviews

Similar Recipes

Grilled Portobello Mushrooms
(223)

Grilled Portobello Mushrooms

Allie's Mushroom Pizza
(117)

Allie's Mushroom Pizza

BLT Pizza
(90)

BLT Pizza

Portobello Mushroom, Fresh Peppers and Goat Cheese Pizza
(50)

Portobello Mushroom, Fresh Peppers and Goat Cheese Pizza

Bacon Asparagus Pizza
(32)

Bacon Asparagus Pizza

Easy Tomato-Basil Pizza
(24)

Easy Tomato-Basil Pizza

Nutrition

Amount Per Serving (1 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Grilled Portobello Mushrooms

>

next recipe:

Allie's Mushroom Pizza