This easy and delicious Portobello Mushroom Pizza is easy to make from start to finish. Topped with cherry tomatoes and hand shredded cheddar and mozzarella cheese. All baked in the hot oven to perfection.
This pizza recipe is perfect for those who are following a specific diet and for those who are conscience about carbs. This mushroom pizza is a perfect choice to enjoy a healthy pizza guilt free.
Made with Portobello mushroom caps to serve as the pizza crust, this quick recipe is perfect for quick midweek meal.
How do you cook a portobello mushroom pizza?
To make this pizza, you’ll use the mushroom caps which also serve as the main crust or use it as part of your pizza crust in the dough. To make your own dough, follow our air fryer milk buns recipe here.
WHICH MUSHROOM IS USED IN PIZZA
Mushrooms have a meaty texture, as well as in most diets, they are used as a substitute to replace meat.
Though the portobello mushroom cap is used as the crust for the pizza, you can also use it as part of the dough or as a topping to replace the meat.
You can also alter this recipe by adding various pizza such as You can use any mushroom in pizza as they have meaty flavor after they have been cooked. However, the best mushroom to use when making mushroom pizza is the Portobello mushroom.
CAN YOU EAT THE GILLS OF A PORTOBELLO MUSHROOM
Yes, absolutely! You can eat the gills of a Portobello mushroom. However, the taste may be a little strong.
The gills and stems can be saved to add on pizza or to make mushroom soup. I usually discard both the stems and the gills.
What makes this pizza unique is that rather than using the traditional bread crust, the mushroom heads or caps are laid down in place to make the crust. In addition, the cheese choice can be different.
While our regular pizzas are made from mozzarella and cheddar cheese (such as in this recipe), this mushroom goodness can also be elevated with the pecorino romano cheese that comes directly from Italy – don’t you think you will feel the richness of these amazing flavors in your mouth?
HOW DO YOU CLEAN A PORTOBELLO MUSHROOM?
After removing the gills with a spoon and cutting the stem, clean the Portobello mushroom cap with a wet paper towel and make sure to remove any dirt that was left over while packaging.
You may also run it under cold water and lightly scrub the cap. But sure to be gentle as you do not want to break the mushroom since they are very delicate.
If you decide to run it under cold water, we highly recommend you pat dry it with paper towel as mushrooms hold liquid.
Once you’re done cleaning. Assemble the pizza. We have a full video in our recipe card and YouTube channel on how to prepare this pizza with ease.
Aside from being part of the low carb diet, this quick pizza is also kid friendly, making it ideal as part of your back to school or weekly meal plan.
Portobello mushroom caps adds antioxidants, proteins, and fiber to any meal. In addition to this, this pizza is quick to make, and the recipe is quite easy.
This pizza is prepared with a few ingredients. Most of which are already in your pantry or refrigerator.
The full recipe with the measurements is listed below in the recipe card. For now, here’s a quick list of what you’ll need.
Mushroom Caps: This recipe calls for 3 portobello mushroom caps. Be sure to clean and remove the gills, dirt, and stems from the mushroom.
Dice onion: The red onion used in the recipe will provide a hint of sweetness. You may also use white onion or yellow onions.
Cheese: The more the merrier! We used 1 ½ cup of mozzarella and sharp cheddar cheese blend. You may also alter the recipe by topping it with a mixture of goat cheese, smoked gouda cheese, or parmesan cheese.
Seasoning: The tomato sauce is seasoned with fresh basil, kosher salt, and garlic cloves. Or, if you would like to make tomato sauce in batch, this Ghanaian tomato stew will work well. This stew is thick and rich and serves as a multipurpose tomato stew/sauce.
It’s extremely easy to store these little pizzas.
This is because the pizza is made from mushrooms and cheese, and both of them can take up refrigeration. In fact, you can make them ahead of time, freeze them, and bake them when you are ready.
All in all, they can be frozen for around three months, but if you want to refrigerate them, they store well in the fridge for up to 3 days.
This Portobello mushroom pizza serves well as a side dish, but if you want to serve it as the main dish, they are simply delicious with garlic bread.
After trying this portobello mushroom pizza, we recommend you try this healthy and delicious Vegetable Bruschetta next.
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Portobello Mushroom Pizza With Prosciutto
- 1 Oven
- 1 Small Saucepan
- 1 8×8 Baking Tray
- 3 Portobello Mushroom Caps Gills and stems removed. Washed
- 1 cup Sharp cheddar and mozzarella cheese blend
- 1 tbsp. fresh basil chopped
- 1 cup tomato sauce
- 1 tbsp. olive oil
- ¼ cup diced red onions
- 3 garlic cloves chopped
- 6 cherry tomatoes sliced
- salt and pepper to taste
- Preheat oven to 350°F.Clean and pat dry the mushrooms (remove stems and gills). Chop the tomatoes and garlic. Set aside. Slice the cherry tomatoes and set aside. Dice the onions and set aside.
- In a small saucepan, heat the olive oil over medium heat. Add the garlic and onions. Cook for about 45 seconds. Then add the tomato sauce. Next, add in the fresh basil and season with salt and pepper to taste. Stir and mix well. Transfer the mushrooms to the baking tray, and fill in the cavity with the homemade tomato sauce. Then, top with cheese and cherry tomatoes. Sprinkle black pepper on top (optional) and bake for 22 minutes at 350°F. Serve warm and enjoy with salad.