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.
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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 and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- 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.
More ingredient substitutions and variations can be found in the recipe card.
Step by Step Instructions
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.
Toppings
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.
Serving Suggestions
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.
Dannii's Top Tips
- 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.
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) of Light mature cheddar
- 20 g (0.66 cups) of Spinach - finely chopped
- 8 tablespoon of Marinara
- 1 teaspoon of 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 tbsp of Marinara, 20 g of Spinach, 1 tsp of Dried oregano and 80 g of 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.
Recipe Tips
- 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.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Traci says
I always love a good portobello mushroom pizza! No crust, just produce...and all the cheese. YUMMM!
Emily says
What a great twist on pizza!
Chris says
LOVE a stuffed portobello and your version looks so scrummy!!
Karen @ Seasonal Cravings says
I love the idea of a low carb pizza and these look so easy to throw together. They would be perfect for a quick weeknight meal or an appetizer!
Estie says
I love that these are so low in calories too. I am going to make these with some slimming world chips.
Tamara says
This is such a great idea. We have pizza once a week, so I will give these a try next time.
Rebecca | AAUBlog says
such a simple but effective idea, really like it. Will give it a try if I can finally get my hands on a decent vegan cheese :)
Deborah Nicholas says
Oh yum and this would be good on Slimming world too - i could use my cheese as my allowance!
Jenni LeBaron says
These are like upgraded stuffed mushrooms. I love it!
Sally says
Could you give the saturated fat and sugars also?
Trying to figure out the SmartPoints for Weight watchers.
Thanks. They look yummy!
Dannii says
Sat fat is 6g and sugar is 8g
Jenn says
How do you keep yours from getting all watery? Mine were very wet when I made these a while back. :/
Dannii says
They do gain some extra liquid. I don't mind that, but if you do I would suggest cooking the mushroom by itself for 10 minutes and then draining the liquid and adding the toppings and cooking it for a bit longer.
Gigi says
I wish I would have seen this last night...oh well! I am definitely making this tonight.
Sam says
I am drooling. I can't wait to make these. I might add some chicken to mine though.
Kerry says
Thanks for reminding me of these, I have not had them in a while but they are yummy. As are all your recipes :)
Charlotte says
These sound amazing! And healthy too :)