Portobello pizza is an unconventional take on a traditional pizza – instead of the usual flour-based crust it uses a large portobello mushroom cap as a pizza base. Portobello mushroom cap is smothered in a yummy tomato sauce and topped with fresh mozarella cheese, fresh basil leaves and fresh cherry tomatoes, then baked in the oven until the mushroom becomes soft and the cheese melts into a hot gooey deliciousness!
No wonder portobello pizza has become a staple recipe for people on low-carb and gluten-free diets! Since portobello pizza is not using the traditional pizza crust, it’s cutting out the major source of carbs, calories and all of the gluten. This recipe is also an excellent option for a vegetarian main dish that even meat eaters will love. The mushrooms are very filling and are an excellent protein source, becoming an easy substitute for meat 🙂 You can also use one of the vegan cheese substitutes available today instead of the mozarella cheese to make it vegan!
I always serve portobello pizza as a main dish – it makes a great lunch or dinner. It also reheats very well and tastes great the next day. I also saw some people serve this portobello dish as an appetizer, cut into wedges. No matter which way you serve it, portobello pizza makes a delicious healthy meal!
Like with most recipes, using the fresh ingredients makes a huge difference in a final product. Fresh mozarella vs. regular shredded mozzarella, fresh basil vs. dried basil and adding fresh tomatoes instead of just the tomato sauce really matters! I do have a more basic version of portobello pizza recipe with just tomato sauce and shredded cheese, but the plain version pales in comparison to this upscale take on this healthy dish.
This recipe is very easy to make, which is always a winner in my book. All you need to do is to layer the ingredients on top of the portobello cap and bake these “pizzas” in the oven. Since it reheats very easily, you can make a double batch and enjoy the leftovers for lunch the next day. Despite being so easy to make, the result looks like a chef’s creation 🙂
- 1 container (8 oz) fresh mozzarella
- 4 large portobello mushroom caps
- 1 package (8 oz) cherry tomatoes
- 1 can (8 oz) tomato sauce
- 1 small bunch fresh basil leaves
- 1 tsp salt
- ¼ tsp pepper
- Preheat the oven to 375F.
- Line a baking sheet with parchment paper.
- Wash the portobello mushroom caps and blot with paper towels to dry.
- Put the portobellos on a baking sheet in a single layer.
- Sprinkle the portobellos with salt and pepper.
- Pour the tomato sauce on top of the portobello mushrooms.
- Cut the fresh mozarella into slices and put those slices on top of tomato sauce.
- Cut off the stems from the basil leaves and discard. Layer the basil leaves on top of the mozarella slices.
- Cut the cherry tomatoes in half, and layer the tomatoes on top of basil.
- Put the portobello pizzas in the oven and bake for 25 minutes.