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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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • 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.

  • Bake for an additional 20 minutes, or until cheese is melted and golden.

Nutrition Facts

235 calories; 18.8 g protein; 10.6 g carbohydrates; 44.9 mg cholesterol; 589.9 mg sodium. Full Nutrition

Reviews (133)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/05/2011
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. Read More
(272)

Most helpful critical review

Rating: 3 stars
06/24/2008
I thought this was OK but not great. I have to agree with the other reviewer who said they are difficult to eat. So I'll probably not eat again. Sorry! Read More
(16)
165 Ratings
  • 5 star values: 122
  • 4 star values: 31
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
04/05/2011
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. Read More
(272)
Rating: 5 stars
03/20/2009
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. Read More
(239)
Rating: 4 stars
03/28/2011
to avoid a watery mushroom, cook longer (30 min) and hotter (425), turning over once. Add toppings and broil until the cheese melts. Read More
(166)
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Rating: 4 stars
06/25/2011
If you remove the gills, scraping with a table knife first and then bake the mushroom cap gill side down for 5-8 minutes depending on the side, it reduces the wateriness. Then flip it, dry it out and carry on with your fillings as noted.d Read More
(95)
Rating: 5 stars
12/17/2010
Make sure to remove the gills of fresh mushrooms before cooking. Added Parmesan cheese, and cooked for about 15 minutes--until the cheese came out with the golden spots (just like a real pizza). Don't use too much cheese or sauce or it will overflow while cooking. However, the sauce marinates the mushroom while cooking and it comes out with a delicious flavor! Read More
(58)
Rating: 5 stars
10/22/2010
These are wonderful! You can't miss the step about baking the mushroom for a few minutes by itself before baking it with the added toppings. I think that is why some people had issues with it being watery. I know, because I missed that step the first time I made these! Also, I made the rookie mistake of rinsing the mushrooms rather than just wiping them off with a damp towel! They were still very good, though, and they have even been better since I realized my mistakes. I topped mine with pizza sauce, mozzarella, and tri-color bell peppers. Even my husband enjoyed them, and he is typically not inclined to enjoy anything unless it is meaty and greasy! Read More
(53)
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Rating: 5 stars
02/18/2010
I thot these were great. I changed the toppings to fit what I had on hand and I also used the tip from one of the reviews about crankin' up the heat a little at the first cooking of the 'shrooms. One more tip is, I pre-cooked them-gills down on a rack on a pan-once that first pre-cooking is done I then placed them gills down on a paper towel for a few minutes while I finished prep on the toppings. My hubby and I didn't find them to be too juicy at all. In fact he went back for seconds! Read More
(36)
Rating: 5 stars
06/24/2011
These were so easy and good that I had to write my first review. I wiped them with a paper towel and used a spoon to clean out the cap of the stem and gills. I then threw them on the grill flipping to get rid of any liquid. Once I thought they were cooked enough I added my toppings. Yumm and so easy! I have a neighbor who loves to taste test any new recipes(or old for that matter) I try. She loved it too! Thanks for a great simple recipe! Read More
(28)
Rating: 5 stars
04/28/2003
Excellent! I marinated my mushroom in a bit of Italian dressing for a little extra flavor and with a little cheese and tomato sauce it was wonderful. I'll definitely use this recipe again. Read More
(27)
Rating: 3 stars
06/24/2008
I thought this was OK but not great. I have to agree with the other reviewer who said they are difficult to eat. So I'll probably not eat again. Sorry! Read More
(16)