📋Portobello Mushroom Pizza

Portobello mushrooms with pizza toppings

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📋Portobello Mushroom Pizza

Portobello mushroom pizza is low-carb pizza that is quick, easy to make. It has all the delicious pizza toppings on large mushroom caps which are used as pizza crust. Enjoy pizza night with this delicious healthy low-carb pizza.

Prep Time7

Cook Time20

Total Time27

Course: Appetizer, Main

Cuisine: Italian, Western

Servings: mushrooms

Calories: 499kcal

Author: Jyothi Rajesh

Ingredients

4 portobello mushrooms
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper
½ cup pizza sauce
30 mini salami slices or pepperoni slices if you can't get mini salami slices, get the regular salami and cut into small cubes
¼ red onion
¼ bell pepper either red or yellow
⅓ cup black olive slices
1 cup mozzarella cheese
½ teaspoon Italian seasoning
1-2 fresh basil leaves

Instructions

Preheat oven to 350F.
Clean mushrooms using a pastry brush or damp kitchen towel.
Carefully cut or break the stem apart. You can also scoop out the dark gills from the mushroom using a small spoon (I left the gills on). Discard the gills, and chop the stem, will be using it as filling.
Place mushrooms on the chopping board with the stem side down. Using a small paring knife gently cut a small ‘x’ in the middle. This will help drain excess liquids from the mushrooms.
Place the mushroom on the stem side down on a baking tray. Brush olive oil on top, and quickly sprinkle salt and pepper so it sticks to the mushrooms.
Flip mushrooms and brush with olive oil, sprinkle salt and pepper.
Fill mushroom caps with thick pizza sauce. Add chopped mushroom stem, diced red onion, and chopped bell peppers (any color). Add half of the salami sliced and half of the black olives (sliced).
Bake in preheated oven at 350F for 10 minutes.
Remove the mushrooms from the oven, and drain all the liquids from the tray that were released from the mushrooms. Fill it up with shredded cheese, remaining salami sliced, and olives.
Bake for 7-10 minutes until cheese is melted and bubbly.
Remove mushroom pizza from the oven, and immediately sprinkle it with Italian seasonings, red pepper flakes, and fresh basil leaves.
Serve immediately. It’s best enjoyed right away, nice and hot from the oven.

Notes

Make a small ‘x’ cut. Mushrooms can release a lot of water. A small cross on the mushroom cap will help drain excess liquids from the mushrooms. A further step would be to place mushrooms on an oven-safe wire rack on top of the rimmed baking tray, this ensures mushrooms don’t sit in the water while it bakes.

Best shaped portobello. Choose large portobello mushrooms that have a concave shape so it has enough space to hold sauce and toppings.

Clean mushrooms using a brush or damp kitchen towel. Do not rinse mushrooms under water, as they can absorb water and turn soggy while baking.

Use a thick sauce. The pizza sauce that you use should be thick. A thin sauce will make mushrooms soggy.

Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition