Home » We Are Meatless On Monday » Portobello Mushroom Cap Pizzas {A Meatless Monday Recipe
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Published · By Debbie · 9 Comments
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Finally, there is pizza you can make in minutes without feeling you are wrecking your diet! You can make pizza night more wholesome with these vegetarian and low-carb, portobello mushroom cap pizzas. Oh, and not to mention these pizzas are gluten-free also!
I really didn’t know what to make for Meatless Monday last week, but Davidspotted some beautiful portobello mushrooms at the grocery store and pointed them out to me. I had been wanting to make mushroom cap pizzas for a long time, so when I saw those beauties, I knew exactly what we were going to have: Portobello Mushroom Cap Pizzas.
Traditionalbread crust is substituted with portobello mushroom caps, topped with whatever vegetables and cheeses you choose!Now you can get your pizza fix without all the guilt that comes along with it.
The pizzas are so easy to make! The pizza sauce comes together in just a few minutes and best of all, you don’t have to worry about messing with sticky dough and slinging flour all over the kitchen, which makes clean up a breeze.
Let’s make some pizzas!
How To Make Portobello Mushroom Cap Pizzas:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil; set aside.
Make The Pizza Sauce:
In a small saucepan over low heat; mix togethertomato sauce, oregano, basil. Heat until warmed through, then turn off the heat.
Prepare The Mushroom Caps:
Meanwhile, wipe down the mushroom caps with a damp paper towel to remove any dirt.
Gently scrape off the gills inside the mushrooms caps with a spoon.
NOTE: Removing the gills is optional. You can leave them in, they are edible. However, you will see a dark liquid cook out which may spoil theappearanceof the pizzas.
Arrange the mushrooms on it stem side up on the prepared baking sheet.
In a small bowl, combine the olive oil, garlic powder; season with salt andpepper.
Brush the caps all over the olive oil mixture.
Create The Mushroom Cap Pizzas:
Spoon 2 tablespoons of the pizza sauce into each mushroom and top each mushroom cap with mozzarella cheese.
Top the mushroom caps with olives or any other toppings of your choice.Then sprinkle with Parmesan cheese.
Bake The Pizzas:
Bake the mushroom caps for15minutes or until the cheese starts bubbling. Turn on broiler and broil until cheese is golden brown, about 3 to 5 additional minutes. Then remove the mushroom caps from the oven.
Serve The Portobello Mushroom Cap Pizzas:
Garnish with fresh basil, a sprinkle of parmesan cheese, and red pepper flakes, if desired. Serve immediately.
Forks are optional!
I was kind of on the fence as to whether to bake the caps before adding the cheese and toppings because during the cooking process some liquid cooks out of the mushrooms. I ended up skipping the pre-baking the mushroom caps go with apizza topped Portobello from the start.
How could the mushroom liquid be a bad thing?
Turns outit was a good thing. A very good thing indeed! David and I loved them mushroom juice and all.
I hope you enjoy these pizzas as much as we did. At 399 calories a serving, there will be no guilt whatsoever!
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5 from 3 votes
Portobello Mushroom Pizza
Make pizza night more wholesome with these vegetarian and low-carb, portobello mushroom cap pizzas, substituting traditional crust with mushroom caps. Yum!
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 2
Calories 399kcal
Author
Ingredients
- 4 large Portobello mushroom caps
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon garlic powder
- Kosher salt and freshly cracked black pepper to taste
- pizza sauce (recipe to follow)
- ½ cup mozzarella cheese shredded
- ½ cup parmesan cheese shredded
- ¼ cup black olives (optional)
- 2 tablespoons fresh basil leaves chopped, for serving (optional)
- red pepper flakes for serving, (optional)
Pizza Sauce
- 1 cup tomato sauce
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
Instructions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil; set aside.
Prepare the pizza sauce:
In a small saucepan over low heat; mix togethertomato sauce, oregano, basil. Heat until warmed through, then turn off the heat.
Prepare The Mushroom Caps:
Meanwhile, wipe down the mushroom caps with a damp paper towel to remove any dirt.Gentlyscrape off the gillsinside the mushrooms caps with a spoon.
Arrange the mushrooms on it stem side up on the prepared baking sheet. In a small bowl, combine the olive oil, garlic powder; season with salt andpepper. Brush the caps all over the olive oil mixture.
Create The Mushroom Cap Pizzas:
Spoon 2 tablespoons of the pizza sauce into each mushroom and top each mushroom cap with mozzarella cheese. Top the mushroom caps with olives or any other toppings of your choice.Then sprinkle with Parmesan cheese.
Bake The Pizzas:
Bake the mushroom caps for15minutes or until the cheese starts bubbling. Turn on broiler and broil until cheese is golden brown, about 3 to 5 additional minutes. Then remove the mushroom caps from the oven.
Serve The Portobello Mushroom Cap Pizzas:
Garnish with fresh basil, a sprinkle of parmesan cheese, and red pepper flakes, if desired. Serve immediately.
Notes
Removing the gills is optional. You can leave them in, they are edible. However, you will see a dark liquid cook out which may spoil the appearance of the pizzas.
Nutrition
Calories: 399kcal | Carbohydrates: 16g | Protein: 21g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 39mg | Sodium: 1496mg | Potassium: 1061mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1087IU | Vitamin C: 9mg | Calcium: 467mg | Iron: 2mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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Comments
Dana Fashina says
I love me some portabellas, largely for this reason 🙂
Reply
David says
Beautiful! Bet they would have been great cooked on the grill as well 🙂
Reply
Debbie Spivey says
Thanks, David. I agree!! 🙂
"Cheffie Cooks" says
Hey Debbie these sound delicious!!! Go girl. Cheryl
Reply
Debbie Spivey says
Thanks, Cheryl!
chefkreso says
Wow this recipe is such a great idea for portobello mushrooms, sounds and looks really delicious, must try!Reply
Pearl Seidman says
Outstanding and flavorful. Didn’t expect this taste profile and were most pleasantly surprised. We used sharp cheddar instead of mozzarella, which heightened the contrast of ingredients.Reply
The Mountain Kitchen says
Hi Pearl! Thank you so much for the review. The cheddar sounds like a great choice. I’m so glad you liked this recipe!
Debbie says
This was delicious. I had some mushroom caps that I needed to use up & this fit the bill. Even though it gets a little soupy, it doesn’t affect the taste or texture at all.Reply