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.
Extra 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.
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.
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
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.
colleen kennedy says
This recipe reminds me of my grandmother. SHe loved portobellos and I would make something similar for her :)
Rebecca says
These are seriously mouthwatering!
Danielle says
Oh how I wish it was ok to eat pizza all day...but alas, my waistline would not agree. These sound great! I'ma always looking for healthy lunches to bring to work, and these would be perfect!
Lisa | Garlic & Zest says
I'm such a big fan of portobello mushrooms and dressing them up with my favorite pizza toppings sounds like a great way to get the flavor without the excess carbs. Sold.
Erica says
Make this with violife and it would be vegan too. I am going to try it with some chopped kale instead of spinach.
Charlotte says
We just made these for lunch and they were amazing. I can’t believe I can have pizza without the guilt. There was a fair bit of liquid, but I drained it off and it was fine.
Yan says
This is such a good idea and much easier than a cauliflower crust that I made recently, which didn’t even taste nice.
My husband hates even the smell of mushrooms, so I would have to make it when he is out. But there are so many topping options too.
Charli Bruce says
I love the idea of having a mushroom as a base, I love portobello mushrooms too so I can imagine it would be delicious. I reckon it would get the kids eating mushrooms too x
Nicolette Lafonseca-Hargreaves says
oooh such I simple idea and could be changed up so many ways LOVE IT! I have recently made some portabello aduki bean burgers I love me some big mushrooms. As a veggie they give real bite to often mushy soft food, gotta work the teeth right? x
Rhian Westbury says
I've done a few things with portobello mushrooms but I've never thought about using them to make pizza's, this is such a good idea x
The London Mum says
I don't think I'd miss the pizza base to be honest because I'm such a fan of mushrooms!
MissPond says
These sound yummy! You could even make some sweet potato wedges to go on the side :)
Oldfashionedsusie says
I love these types of recipes, where it rather unexpected but just works! Thanks for sharing
Sarah Bailey says
Oh my goodness, I absolutely love this idea! What an awesome thing to make with mushrooms, I have to admit I don't use them as much as I should but this is something I'm really going to try.
Andrea @ Cooking with Mamma C says
The first recipes we post on our blogs are so special! I love mushrooms, and the idea of a low-carb pizza option. Nice job!