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Personal Portobello Pizza

Rated as 4.6 out of 5 Stars

"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

40 m servings 235 cals
Original recipe yields 1 servings (1 serving)

Directions

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  • Prep

  • Cook

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  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.

Nutrition Facts


Per Serving: 235 calories; 13.6 g fat; 10.6 g carbohydrates; 18.8 g protein; 45 mg cholesterol; 590 mg sodium. Full nutrition

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Reviews

Read all reviews 116
  1. 144 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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!

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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...

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 f...

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

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 ou...

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)...

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 ...

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 'shroom...

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 fli...

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.