Save the dough and heavy crust and swap it for these low carb, lightened up pizza stuffed portobello mushroom caps.
Why use portobello mushrooms as a pizza base?
- Low in Calories: Portobello mushrooms are significantly lower in calories compared to traditional pizza crusts, making them a great option for calorie-conscious eaters
- Rich in Nutrients: They provide essential vitamins and minerals, including B vitamins (such as riboflavin and niacin), selenium, and potassium, which support overall health
- High in Antioxidants: Portobello mushrooms contain antioxidants that help combat oxidative stress by boosting the immune system
- Low in Carbohydrates: A perfect low-carb alternative for those following ketogenic or low-carb diets
- Source of Fibre: They are rich in dietary fibre, which promotes digestive health and helps keep you feeling full longer
- Plant-Based Protein: While not as high in protein as meat, portobello mushrooms still contribute a decent amount of plant-based protein, supporting muscle health and recovery
- Anti-Inflammatory Properties: Certain compounds in mushrooms may help reduce inflammation in the body
- Versatile Flavour: The meaty texture and umami flavour of portobello mushrooms provide a satisfying base for pizza, enhancing the overall taste without the added carbs
- Gluten-free: If you follow a gluten-free, grain-free, or celiac diet, portobello mushrooms are a healthy (and easy!) pizza crust alternative
If you love this recipe, you’ll have to try my Crustless Cottage Cheese Pizza next!
What toppings work best in stuffed portobello mushroom caps?
The possibilities are endless! What we love about using portobello mushroom caps as a pizza base is that you can customize each one to suit the tastes of all your guests. This is especially great for picky eaters, those with dietary restrictions, and anyone who loves variety! These are some of our fave toppings to use:
Veggies
- green pepper
- zucchini
- eggplant
- mushrooms
- onion
- red pepper
- tomatoes
- spinach
- arugula (use for garnish or after baking)
Meat (cook all meat before adding to the mushroom cap)
- Italian sausage
- ground turkey, chicken or beef
- roasted chicken (leftovers are great!)
- prosciutto
- baked ham
Cheese
- mozzarella
- burrata
- pepper jack
- goat cheese
- feta
- parmesan
- pecorino
Sauce
- homemade meat sauce
- red lentil pasta sauce
- Alfredo
Spices & Additions
- Italian seasoning
- fresh basil
- red pepper flakes
- balsamic reduction
- hot honey
Pro tips
- Since you don’t want the mushroom cap to get soggy when baking, cooking them on a perforated pizza pan allows the moisture to escape
- You will want to remove the stems from the mushroom and the gills using a spoon. These are the little flaps the surround the inside of the mushroom cap. They are 100% edible, but you might find that they taste a little earthy, so remove them at your discretion!
- If you choose to add any meats to your pizza, be sure it is thoroughly cooked first as there won’t be enough time for meat to cook in the mushroom cap (in this recipe)
- Wondering what kind of mushrooms work best for this recipe? You are looking for large portobello mushrooms. They are often bundled up into pairs, and also sold individually. Try to find the biggest ones you can so you can fit all the great pizza fillings
- If you are following the Metabolic Balance program, just use one protein (meat OR cheese)
Lightened Up Portobello Pizza
A lightened up version of pizza using hearty portobello mushroom caps and all the pizza toppings
Servings 4
Calories 264kcal
Ingredients
- 4 portobello mushrooms caps and gills removed
- 2 Tbsp olive oil
- 8 Tbsp tomato sauce
- 1 cup raw spinach
- 2 cups grated mozzarella
- 8 cherry tomatoes or 1 large tomato, diced
- 8 basil basil leaves torn
- balsamic reduction optional
Instructions
- Preheat the oven to 400F
- Wash the mushrooms well. Remove the stems from the mushrooms by twisting them off and use a spoon to gently scoop out the gills from the underside of the mushroom caps. Rub the olive oil around the inside and outside of the mushroom cap and place on the pizza pan
- Divide the tomato sauce between the 4 mushroom caps, spreading it around evenly. Sprinkle in the diced mushrooms, diced tomatoes, and any other veggies or cooked meat you want to add to your “pizza”
- Divide the grated mozzarella between the 4 mushroom caps, then garnish with chopped or torn basil leaves and balsamic reduction, if using
- Bake the mushroom pizzas for 15 minutes, or until the cheese is melted and starting to brown
Video
Nutrition
Calories: 264kcal | Carbohydrates: 8g | Protein: 15g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 44mg | Sodium: 511mg | Potassium: 559mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1483IU | Vitamin C: 12mg | Calcium: 304mg | Iron: 1mg
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