These mini pizzas use Portobello mushrooms as the base instead of dough for a low carb option. Quick and easy to make - you still have all of the delicious topping, but with less calories. With a Portobello Mushroom Pizza, you can add whatever toppings you like to keep everyone happy too.
Do you love pizza? If your hand isn't raised then you might be in the wrong place! We could happily eat pizza all day every day, but sadly that wouldn't be the best thing for us. This option is a little bit lighter and more nutrient dense, and easy to pack with veggies.
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Why you will love them
- All the delicious flavours of pizza
- Low in carbs
- Lower in calories
- Delicious party food
Ingredients needed
- Portobello mushrooms - Try to get the largest mushrooms you can and make sure they are all an even size.
- Chopped tomatoes - Try to use the best quality tomatoes you can get as cheaper tomatoes can be a bit watery.
- Garlic and oregano - This flavours the pizza sauce. You could also use our marinara if you wanted.
- Toppings - Like with any pizza, toppings are limited only by your imagination. We used some chopped spinach and sliced cherry tomatoes.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Combine the chopped tomatoes, crushed garlic and oregano in a bowl.
Two: Peel the mushrooms and remove the stalks. To create more space, use a small spoon to scrape out some of the mushroom's gills. Place on a baking tray.
Three: Build the pizzas by filling the mushrooms with the pizza sauce, chopped spinach, grated cheese and sliced tomatoes.
Four: Place in a preheated oven at 200°C/400°F/Gas 6 for 20 minutes.
What mushrooms to use
Portobello mushrooms have a really meaty texture (well, as close to meat you can get with it being a vegetable) and they make a good sturdy pizza base. They are really low in calories too. We used the large portobello mushroom caps, however you could us mini ones and make lots of mini pizzas for party food.
If you want to make mini versions and can't find mini portobello mushrooms, then you use chestnut mushrooms, as these have plenty of space for filling.
How to clean the mushrooms
It's important to clean the mushrooms first, as they can have quite a bit of dirt on them. However, you don't wash them under the tap like you would other vegetables. Mushrooms will soak up all the water, and they are already very watery. Use a damp cloth to remove the dirt.
What toppings to add
We have kept the toppings on these pizzas fairly simple this time, with some spinach, marinara and the all important cheese. But, feel free to get creative and recreate all your favourite pizzas in these lighter Portobello Mushroom Pizzas. Add ham and pineapple for a Hawaiian, keep it classic with cheese and tomato or make a Texan BBQ with some shredded chicken and our homemade healthy BBQ sauce.
What to serve them with
These are great as a light lunch or snack. However, if you want to serve them as a bigger meal, then serve them with all the usual sides that you would serve pizza with.
They go well with our Air fryer Chips, Baked Garlic Polenta Fries, No Mayo Coleslaw or The Best Greek Potatoes.
Frequently Asked Questions
Yes, you can definitely make these in advance. Simply clean all the mushrooms and stuff them and then keep them in the fridge until you are ready to cook them in the oven.
We wouldn't recommend reheating these, so try to make them from fresh. Luckily they are really simple to make.
You can easily make Instant Pot Portobello Mushrooms. Simply assemble the pizzas as above. Add a cup of water to the Instant pot and put the mushrooms on a trivet inside the pot.
Close the Instant Pot lid and turn the valve to Sealing. Press the Pressure Cook button and set the time to 10 minutes on High pressure.
When the Instant Pot is done cooking, natural release the steam for 5 minutes and then quick release. Remove the Pizzas carefully from the Instant Pot and serve.
More mushroom recipes
If you’ve tried these mushroom pizzas, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Portobello Mushroom Pizza
Ingredients
- 4 portobello mushrooms
- 80 g (2.75 oz) Light mature cheddar
- 20 g (0.66 cups) Spinach - finely chopped
- 8 tablespoon Marinara
- 1 teaspoon Dried oregano
Instructions
To cook in the oven:
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Peel 4 portobello mushrooms and remove the stalks.
- Divide 8 tablespoon Marinara, 20 g Spinach, 1 teaspoon Dried oregano and 80 g Light mature cheddar between each one.
- Put them into the oven for 20 minutes.
- When cooked, gently drain any liquid.
To cook in the Instant Pot:
- Assemble the pizzas as in steps 2-3 above.
- Add a cup of water to the Instant pot and put the mushrooms on a trivet inside the pot.
- Close the Instant Pot lid and turn the valve to Sealing. Press the "Pressure Cook" button and set the time to 10 minutes on High pressure.
- When the Instant Pot is done cooking, natural release the steam for 5 minutes and then quick release.
- Remove the Pizzas carefully from the Instant Pot and serve.
Notes
- Mushrooms have a high water content so these do create a pool of liquid when cooking. Just gently pick them up and drain the liquid off before serving and you are good to go. You could bake them before filling them and drain the liquid before filling.
- Prick holes in the bottom of the mushroom cap with a toothpick to allow the moisture to drip out, but not the toppings.
- Chop any vegetables for the topping as small as possible. They are only in the oven for a little while, so you want to make sure they are cooked through.
- Sprinkle with some fresh basil before serving.
- You can make mini versions of these by using mini portobello mushrooms. These would be great for party food.
Hayley Warren
This is such a great idea! I've heard of a pizza with a cauliflower base, but not mushroom!!
chichi
I love portobello mushrooms they are very meaty, never thought about making pizza with them, can't wait to try this weekend!
Jess
As a veggie I definitely appreciate the meat texture of mushrooms. Especially when I get cravings! Absolutely love this idea.
Tanya Brannan
I would never have thought to use large Portobello mushroom as a base. These look so scrumptious and super easy too. Perfect for a saturday night in front of the TV!
Jemma @ Celery and Cupcakes
I love making pizzas using vegetables as the pizza crust. These look fab!