Stuffed Portobello Pizza Recipe

  • PortPi_09

    Pizza is everyone's favorite, but isn't always the healthiest choice. By swapping the carb-y crust with fresh portobello mushroom caps, we created dough-less, guilt-free pizzas that everyone will love. Instead of using store bought tomato sauce, this stuffed portobello pizza recipe shows you how to cook up a quick and healthier version of this crowd-pleasing meal.  

    Stuffed Portobello Pizza

    These mini pizzas are all flavor and no carb!

    Prep Time:
    Cook time:
    Servings: 6


    • olive oil: 1 tablespoon, plus more for drizzling mushroom caps
    • portobello mushrooms (caps only): 6 large
    • yellow onion: 1 medium
    • vine tomatoes (ripe): 4 medium
    • cloves of garlic: 3 large
    • tomato paste: 1 tablespoon
    • dried oregano: 1 teaspoon
    • chili flakes (optional): 1 pinch
    • salt + pepper: to taste
    • basil leaves: ¼ cup packed
    • mozzarella cheese: ½ cup, shredded


    Step 1: Preheat oven to 375 degrees.

    Step 2: Finely chop onion. Heat 1 tablespoon olive oil in a large skillet over a medium-high flame. Add finely chopped onion. Cook until soft and translucent (about 5 minutes), stirring occasionally. 



    Step 3: Peel and chop tomato. Mince garlic. Add chopped tomato and minced garlic to the skillet. Cook tomatoes until they soften and release their juices (about 5-7 minutes).


     Step 4: Add tomato paste, oregano, and chili flakes. Season to taste with salt + pepper. Mix sauce well. Reduce to a simmer, add torn basil leaves, and cook for an additional 5-10 minutes.



    Step 5: On a parchment-lined baking sheet, place portobello mushroom caps (inside facing up). Lightly drizzle with olive oil. Bake for 5 minutes.


    Step 6: Remove mushrooms from oven. Spoon prepared sauce into the center of each cap, and sprinkle with shredded mozzarella cheese. Bake for an additional 10-15 minutes, or until cheese is melted. (Optional for serving: sprinkle tops with dried oregano and extra strips of basil.) 



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