These Stuffed Portobello Mushrooms make a simple, low-carb dinner you will love! These mushrooms are loaded with marinara, pepperoni slices, veggies, loads of cheese, and herbs!
I love it when I can make foods that feel indulgent and a little lighter! Today I'm sharing a weeknight favorite in our house! This dish has very little prep, requires no cooking ahead of time, and is ready in a flash!
Why You'll Love This Recipe
- customizable with your favorite pizza toppings
- ready in under 30 minutes
- low-carb and gluten-free
Ingredients
- Large Portobello Mushrooms: This recipe will also work with other varieties of mushrooms, such as baby bella, button, or cremini. Smaller mushrooms make a great appetizer. I suggest using large portobello mushrooms because they are the perfect serving size for a meal.
- Pizza sauce or Marinara: if you are following a keto diet, opt for a sugar-free sauce such as Rao's.
- Pepperoni: I sliced turkey pepperoni sticks for this recipe, but you can use whatever variety you prefer.
- Veggies: tomatoes, red onion and basil.
- Cheese: shredded mozzarella cheese and grated parmesan cheese.
How to make portobello pizzas
I'm hooked on stuffed mushrooms because you can turn your favorite comfort food into a guilt-free meal. I've previously made Enchilada Stuffed Portobellos and Lasagna Stuffed Portobellos, and so clearly, it was time for portobello pizzas!
- Wash your mushrooms well; rinse and dry or clean them with damp paper towels.
- Pull out the stems and reserve. Scoop out the gills with a spoon and discard.
- Brush mushrooms with olive oil and salt & pepper.
- Fill with your favorite pizza toppings! I used a mixture of chopped mushroom stems, tomatoes, pepperoni, onions, cheese and basil.
- I used shredded mozzarella and a generous sprinkling of parmesan.
- Bake until the mushroom cap is tender and the cheese is bubbly.
Variations
- Meat: cooked Italian sausage, salami, or prosciutto
- Vegetables and herbs: spinach, artichokes, shallot, green onion, red bell pepper, garlic, fresh herbs like oregano or fresh parsley. Top it with a pinch of red pepper flakes for a little heat!
- Cheese: Provolone, goat cheese, feta, or Asiago.
- Sauce: pesto or alfredo.
Recipe FAQ
Can these mushroom pizzas be frozen?Yes! You must bake them first, allow them to cool, and then wrap them in parchment or foil. Freeze for 1-2 months. You can either thaw completely or bake from frozen (see full directions in the Lasagna Portobello Mushroom recipe)
Do these portobello mushroom pizzas last as a meal prep lunch?YES. I was dubious, but the mushrooms did not get soggy and were delicious after heating through in the microwave. I recommend packing with a few extra pepperoni sticks and some fruit (see below).
Can I grill them?Absolutely. Refer to the directions in my Enchilada Stuffed Grilled Portobellos.
Serve
- a simple Kale Salad or a Slaw
- Grilled Broccoli or Snap Peas
- a salad tossed in this Balsamic Vinaigrette or Red Wine Vinaigrette
- extra pepperoni sticks and some berries for a healthy lunch on the go!
Watch the video below to see exactly how I prepped these pizza mushrooms. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
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Stuffed Portobello Mushrooms
These Stuffed Portobello Mushrooms make a simple, low-carb dinner you will love! These mushrooms are loaded with marinara, pepperoni slices, veggies, loads of cheese, and herbs! Course DinnerCuisine Italian Prep Time 15 minutes minutesCook Time 20 minutes minutesTotal Time 35 minutes minutes Servings 4 Calories 230kcal Author Denise BustardIngredients
- 4 portobello mushrooms (washed)
- 2 tablespoons olive oil
- salt & pepper
- ½ cup pizza sauce
- ½ Grimm's Lean Turkey Pepperoni Sticks sliced
- ½ cup cherry tomatoes (sliced)
- ¼ cup red onion slices
- 1 cup mozzarella cheese (shredded)
- ½ cup parmesan cheese (grated)
- ½ teaspoon dried basil leaves
Instructions
- Heat oven to 400°F (if you have convection, use this setting).
- Prepare the portobello mushrooms: remove the stems (reserve for filling) and scoop out the gills.
- Fill your 'pizzas': 2 tablespoons pizza sauce per mushroom, followed by pepperoni slices, cherry tomatoes, onions and chopped mushroom stems.
- Top with ½ cup shredded mozzarella, then a sprinkling of parmesan and basil. Add a few extra pepperoni slices.
- Bake in pre-heated oven on a baking sheet for 18-25 minutes, until cheese is melted and bubbly.
Storage
- Mushroom pizzas may be stored in a sealed container in the fridge for up to 4 days. Reheat until steaming hot and cheese is melted.
