"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." — KJONES27
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large portobello mushroom, stem removed
sliced black olives
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.
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!
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.
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 out and carry on with your fillings as noted.d
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!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Personal Portobello Pizza
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 123
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