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Portabella Mushroom Pizzas Recipe

Looking for a tasty meal for Meatless Monday? Try this Portabella Mushroom Pizzas recipe from www.drugstoredivas.net. It's easy and low carb.

I love carbs. I love bread and I can’t ever actually do keto because I love bread too much. Honestly, I’ve started making four loaves of bread every other Sunday because I like bread that much. But, even with my love for bread, I still love these Portabella Mushroom Pizzas.

They’re pizzas, just without the carb-filled crust. Instead, the “crust” of the pizza is the portabella mushroom.

It’s definitely a great way to sneak more vegetables into your meals.

Now, do these portabella mushroom pizzas taste like a slice of New York pizza? No, definitely not. But they have all the elements of pizza with a lot less guilt.

And isn’t that more important?

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Did you buy too many mushrooms for this Mushroom and Feta Bisque and you’re wondering what else to do with them?

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Portabella Mushroom Pizzas Recipe

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Portabella Mushroom Pizzas Ingredients:

How To Make Portabella Mushroom Pizzas:

Pre-heat your oven to 375 F.

Rinse your portabella mushroom caps, making sure to clean the dirt off the bottom.

Carefully wiggle the stem to remove it.

Use a spoon to clear out the black gills.

Rinse your portabella mushroom caps again, this time making sure to pay attention to the inside so no gills remain.

Pat the portabella mushroom caps dry.

Put them on a foil-lined cookie sheet.

Sprinkle the portabella mushroom caps with garlic powder, salt, and pepper. Be generous with your seasoning because portabella mushrooms can be pretty bland without seasoning.

Bake for five minutes.

Looking for a tasty meal for Meatless Monday? Try this Portabella Mushroom Pizzas recipe from www.drugstoredivas.net. It's easy and low carb.

While that’s baking, use a cheese grater to cut your mozzarella cheese.

Take the portabella mushrooms out of the oven and fill the caps with marinara sauce and cheese.

Bake for an additional 20 minutes until the cheese is melted.

Top with chopped basil and parsley.

Let them cool slightly before eating because they come out really hot, especially if you overfilled them with marinara.

Looking for a tasty meal for Meatless Monday? Try this Portabella Mushroom Pizzas recipe from www.drugstoredivas.net. It's easy and low carb.

Portabella Mushroom Pizzas Cooking Tips:

These are really easy to make, but I do have a few tips to make this recipe fool proof.

  • Remove the gills in the portabella mushroom caps. I did mention that above, but I wanted to give you a few more details about that here. The gills are edible, and you can honestly leave them depending on what you’re making.

    If I’m making sliced portabella mushrooms, as a side dish, I leave them. They add a deep brown color to the dish, which looks really nice. But the portabella mushroom gills do taste kind of fibrous and they’re not that great when you’re eating stuffed mushrooms. Plus, they take up a lot of space in the mushroom, leaving you less room to stuff. So for this portabella mushroom recipe, it’s worth the effort to remove the gills.
  • A spoon can help if you’re having trouble removing the stem. A little wiggle should remove the step without pulling up too much of the mushroom’s flesh. But, if that doesn’t work, take a knife and slice a plus sign into the mushroom cap all the way down to where it is attached to the mushroom’s flesh. Then, take a spoon and carefully slide it between the mushroom stem’s bottom and the mushroom’s flesh. Score it with the spoon, gently, and you should be able to wiggle each quarter out easily.
  • Do not overfill the mushrooms with marinara sauce. The marinara will end up leaking all over your pan if you do and your portabella mushroom pizzas will be really soupy. Some of the marinara will leak anyway, which isn’t the end of the world, but if you fill the mushrooms to the top with marinara, you’re going to end up with a mess.

    And, keep this in mind too. If your marinara is soupy and you try to pour some of it off, your cheese is going to slide right off with it. And cheese is the best part of any meal.
  • Sliced mozzarella is better than shredded. Yes, it takes a little more time to use a cheese grater to slice your cheese as opposed to opening a bag of already-shredded mozzarella cheese. But the melt you’ll get from cheese that just came off a block is so much better than the melt you’ll get from shredded cheese. And since people eat with their eyes, you definitely want to make this meal look appealing.
  • Use fresh herbs after the portabella mushroom caps have already come out of the oven. You don’t want to actually cook the herbs because they’ll lose their flavor. If you top the cheese with herbs before you put these portabella mushroom pizzas back in the oven, the herbs will cook and brown and won’t be as tasty or pretty as with the fresh herbs added after.

Portabella Mushroom Pizza topping ideas:

This recipe just tops these portabella mushroom pizzas with mozzarella cheese, but you can definitely change it up.

  • Meat lovers: Crumbled sausage and mini pepperoni.
  • Veggie lovers: Sliced peppers, onions, and fresh tomatoes.
  • Greek: Spinach, olives, and Feta cheese.
  • Summertime: Zucchini and yellow squash.

Portabella Mushroom Pizzas: Frequently Asked Questions

Are these Weight Watchers portabella mushroom pizzas?

Vegetables are really popular when you’re on Weight Watchers because they’re zero points. So the portabella mushrooms themselves are zero points, as as the spices. If you make your own homemade marinara, you can make that zero points as well (as long as you don’t use oil to make it). But the cheese is where you get into a slice issue.

Even though I know of low point cheese, and even zero point cheddar cheese, I don’t personally know of any zero point mozzarella cheese. So these are Weight Watchers friendly because your only points are from the cheese, but I didn’t make these as a Weight Watchers recipe, per say.

Are these Keto portabella mushroom pizzas?

I didn’t make these with the intention of these being Keto-friendly portabella mushroom pizzas, but they are accidentally Keto-friendly.

One portabella mushroom cap is just about 3 carbs, the amount of sauce used per cap is around 2 carbs, and the amount of cheese is under one carb. Of course, I’m approximating, so you should double check your carbs before adding this to your menu. But with my quick approximation, it’s about six carbs per portabella mushroom pizza. You can have two with a salad and you’re still around 12 carbs.

When we were carb-conscious for a month last year, our goal was about 20 carbs per day and we would reserve those for dinner. So we would consider these Keto-friendly portabella mushroom pizzas, but your carbs per day limit may be less and they might not work for you.

Pepperoni pizza in a box with the words "The Ultimate List Of Homemade Pizza Recipes" digitally written on top.

Want more pizza recipes?

If you’re hungry for pizza now, but you want one with a more traditional crust, check out
The Ultimate List Of Homemade Pizza Recipes for more ideas.

Yield: 6 Servings

Portabella Mushroom Pizzas

Looking for a tasty meal for Meatless Monday? Try this Portabella Mushroom Pizzas recipe from www.drugstoredivas.net. It's easy and low carb.

Looking for a tasty meal for Meatless Monday? Try this Portabella Mushroom Pizzas recipe. It's easy and low carb.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 6 Portabella Mushroom Caps
  • 4 oz. mozzarella cheese
  • 1/2 cup marinara sauce
  • Garlic powder
  • Salt
  • Pepper
  • Fresh parsley
  • Fresh basil

Instructions

  1. Pre-heat your oven to 375 F.
  2. Rinse your portabella mushroom caps, making sure to clean the dirt off the bottom.
  3. Carefully wiggle the stem to remove it.
  4. Use a spoon to clear out the black gills.
  5. Rinse your portabella mushroom caps again.
  6. Pat the portabella mushroom caps dry.
  7. Put them on a foil-lined cookie sheet.
  8. Sprinkle the portabella mushroom caps with garlic powder, salt, and pepper.
  9. Bake for five minutes.
  10. While that’s baking, use a cheese grater to cut your mozzarella cheese.
  11. Take the portabella mushrooms out of the oven and fill the caps with marinara sauce and cheese.
  12. Bake for an additional 20 minutes until the cheese is melted.
  13. Top with chopped basil and parsley.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 85Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 15mgSodium 318mgCarbohydrates 5gFiber 2gSugar 2gProtein 6g

Have you tried this Portabella Mushroom Pizzas recipe yet? Let us know in the comments.

Alison's Allspice

Tuesday 9th of May 2017

I love stuffed mushrooms, this is a different twist! Very fun!

Nadine

Tuesday 9th of May 2017

I LOVE this idea! We've been doing portabella burgers where the portabella is the bun (it's like an open burger). I've found my love for these fungi this way! Can't wait to try it as pizza!!!

monique s

Thursday 13th of April 2017

I love pizza and love this recipe. It lets me have more veggies with the portabello and be a bit healthier

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