Portobello Pizza

Save the dough and heavy crust and swap it for these low carb, lightened up pizza stuffed portobello mushroom caps.

Why use portobellos 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 Fiber: They are rich in dietary fiber, 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 Flavor: The meaty texture and umami flavor 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 or celiac diet, portobello mushrooms are a healthy (and easy!) pizza crust alternative

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)

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
• honey

Pro tips

1. 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
2. You will want to remove the stems from the mushroom and the gills. 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!
3. 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)
4. 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