Reviewed: May 7, 2013

This was fantastic!! We made both pepperoni and vegetarian (broccoli, red onion, olive and jalapeno. Delish! Even got a thumbs up from the son who doesn't like mushrooms! Thanks for sharing!

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Reviewer:

Meagan

Cooking Level: Expert

Reviewed: Apr. 30, 2013

D E L I C I O U S! I made these tonight and they came out phenomenal! I read other reviews and was concerned about the water. What I did was remove the stem and gills, baked on 425 for 20 minutes, and then layered on the sauce, cheese, a slice of salami and some pepperoni, then cooked it for an additional 15 minutes. It came out delicious, water was not an issue. It really took me back to one of my favorite pizza spots in San Diego. They've sense closed down because the owner passed away. I've never had pizza that fantastic again. This recipe HIT THE SPOT! Great. Would totally recommend. :)

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Reviewer:

GySgtVsWife

Cooking Level: Intermediate

Reviewed: Apr. 17, 2013

I am on Weight Watchers and the Simply Filling technique, so this recipe was perfect for me. Unfortunately I didn't read all the reviews first but I did scrape out the gills, just to allow more room for toppings and glad I did. However that being said, it was still watery...I followed the times and temperature to the letter. In my next attempt, I will turn up the heat and pre-bake the mushroom caps for a few minutes longer, I will use olive oil and pizza spice instead of the more watery sauce and will experiment with a few different and additional veggie toppings. This time I used lean deli thinly sliced ham for the meat and 1/3 cup low-fat mozza cheese, which for any WW people out there, amounted to two points on Simply Filling. This was great...cured my craving for pizza and will most definitely be making this again. And on a regular basis! :-) PS...hubby loved it, even though he only got a couple forkfuls...hehe Will need to make more next time.

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Reviewer:

pattik

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

Reviewed: Apr. 12, 2013

Tried this a few times, great for South Beach diet fans. My final adaptation is an adoption of one or two of the reviews above. 1) Gill scraping vital, as it allows more toppings, and a drier pizza base. 2) Cook Portobello caps slightly longer to reduce water content 3) Add what you like on a pizza 4) be very careful of the cooking times suggested. If I cooked this for longer than 15 mins in my oven it would be a black dog biscuit. Oven thermometer is on my to do list:-) Many thanks for this.

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Reviewer:

Buckaroobanzai

Reviewed: Apr. 6, 2013

Definitely remove the gills. Very yummy and almost guilt free.

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Mar. 8, 2013

The trick to keep the pizza together is to let it cool, almost to room temperature. Still warm but no hot spots. It stays together nicely. I dont precook the mushroom. I cook it on one of those Pizzazz Pizza Oven. IT makes great grill cheese too. U have to tweek the right time but still good

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Reviewer:

ali

Reviewed: Feb. 20, 2013

Veryyyyyy delicious and healthy appetizer. We added the pizza toppings that we like (onions, olives, and green pepper). Thanks for this great recipe!

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Reviewer:

RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

Reviewed: Jan. 31, 2013

This was yummy... I was worried that I would never make it on a low carb diet but so far the food is not only creative by very tasty. I put basil pesto instead of tomatoe sauce, some ricatta cheese, italian sausage, fresh motz cheese and some fresh grated parm cheese.. very tasty... i so forgot to add my fresh spinach.. I will for sure be making again.

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Reviewer:

love2cook32

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Mckinney, Texas, USA

Reviewed: Nov. 12, 2012

These were awesome. I have made them several times and they are a huge hit with everyone that has had them. Highly recommend. You can "tweak" them with different toppings. It's a great way to indulge without feeling like you have been bad.

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Reviewer:

HeatherSC

Cooking Level: Expert

Living In: Lexington, South Carolina, USA

Reviewed: Oct. 31, 2012

I really enjoyed these - didn't use the garlic just canned sauce, shredded mozzarella and pepperoni and hot peppers - these were great! remove the gills and stems. Turned out excellent!

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