Portobello Pizzas make a quick and easy appetizer and is definitely something different than the typical finger foods you’d find at an event. Even better, you can make those on a diet as there is no carb-laden pizza crust. Instead, the portobello serves as a base for all the delicious pizza ingredients. Add mozzarella cheese, tomato sauce, pepperoni, and herbs, and you have all the pizza flavor packed into a single bite. The mushrooms are juicy and tender, while the texture is chewy (thanks to the mozzarella cheese!). This serves as a basic recipe, but feel free to customize it as you want. Ready to impress your pizza-loving guests? Then make these Portobello Pizzas today!
You only need a handful of ingredients to make these Portobello Mushrooms. Look for the largest portobello mushrooms you can find. At the same time, they shouldn’t be too flat, as they need to hold the ingredients. Look for large, deep mushrooms.
Mozzarella cheese will work best for this recipe, as it has enough stretch. If you don’t have mozzarella, you can also use Swiss cheese.
Pepperoni and tomato sauce is an absolute must for maximum pizza flavor. Finally, add some Italian herbs for delicious flavor.
The large portobello mushrooms are first seasoned with oil and then spices are added. The mozzarella cheese is added, together with pepperoni. They’re then baked in the oven until the mushrooms are cooked through, and the cheese has melted.
– These Portobello Pizzas are keto-friendly and suitable for those following a gluten-free diet (just make sure that your spice is also gluten-free!).
– For extra herby flavor, add a teaspoon of basil pesto to each mushroom cap before adding the cheese.
– To prevent the mushrooms from becoming soggy, you can place them on a grid on top of a baking tray. This will allow the excess moisture to drain off.
– The Portobello Pizzas can be cooked in the Airfryer. Simply place the stuffed mushrooms in the basket and cooked for 8 minutes at 370°F.
– Vegetables: wilted spinach, sliced bell pepper, olives, chopped mushrooms.
– Cheese: Parmesan cheese, feta cheese, provolone.
Store the cooked Portobello Pizzas in the fridge for up to 5 days. If you want to make them ahead of time, you can fill the mushrooms, and store them in the fridge. Cook right before serving.
Preheat your oven to 200°C/400°F. Brush each mushroom cap with oil.
Sprinkle with salt and pepper on both sides.
Add a spoonful of tomato sauce to each mushroom cap.
Fill each mushroom with sauce, sprinkle cheese on top, and place pepperoni slices.
Bake for 10-15 minutes. Add thyme and chili flakes before serving.
These Portobellos Pizza can be served as an appetizer, or as a low-carb side dish.