Portobello Mushroom Pizzas Recipe | Yummly

Portobello Mushroom Pizzas

Emma Pelkie: "Yummy! We added mini pepperonis and that turned o…" Read More
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  • 4 portobello mushroom caps (large)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup cherry tomatoes (sliced, or 1 large sliced tomato)
  • 2 cups shredded mozzarella (fresh if you can find it!)
  • 1/2 cup fresh basil (chopped, plus extra for garnish)
  • salt
  • pepper
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    NutritionView More

    Sodium23% DV560mg
    Fat35% DV23g
    Protein29% DV15g
    Carbs2% DV7g
    Fiber8% DV2g
    Calories290Calories from Fat210
    Total Fat23g35%
    Saturated Fat9g45%
    Trans Fat
    Calories from Fat210
    Total Carbohydrate7g2%
    Dietary Fiber2g8%
    Vitamin A15%
    Vitamin C8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Liz 2 years ago
    Just call it Caprese Styled Mushrooms. Absolutely doesn't deserve to be called pizzas lmao. Overall, pretty alright. I recommend using garlic butter instead of olive oil and using plenty of cheese.
    Emma Pelkie 2 years ago
    Yummy! We added mini pepperonis and that turned out to be a good idea
    Summer Macon 2 years ago
    Extremely delicious... I could have ate all four! I added salt in between cheese layers and did what others suggested such as baking at 450 for 7 min with mushrooms stem down on foil rings so that moisture drains. Then flip and add the toppings and bake for about 7-10min. Came out perfect and my husband really loved it as well!
    marshall koehler 2 years ago
    Daughters made this for supper, I really enjoyed it 😘
    John Tietema 2 years ago
    overall good flavor, cook mushrooms first, needs a kick, balsamic was good.
    Wes Sutton 2 years ago
    Delicious. A little juicy, but worth the mess.
    Tonya 2 years ago
    I made this pizza very different. So my review isn’t for the recipe but I was inspired by the original. I scrapped out the gills then layered in pepperoni cooked it for ten minutes. I pulled it out, spooned in sauce added cheese and then put it back in the oven for another 15 minutes.
    gibbons 2 years ago
    If you like mushrooms and cheese this one is for you.
    bittersweetriley . 2 years ago
    Very tasty and simple to make. I would use a fork to poke a few holes before baking to make sure they dry out when baking
    Martin 2 years ago
    Mmmmm loved it! Added some Balsamic Vinaigrette to the top! Yummy❣️
    McGIll 2 years ago
    My family really enjoyed these
    Sierra Kihlstadius 2 years ago
    So tasty! Love it with some Parmesan.
    Sam 2 years ago
    Not my favorite. I tried drying the mushrooms on a rack over a pan in the oven at 375 deg for 10 minutes. Then added olive oil and other ingredients. Mushrooms were not done in the center and had juice running out of them. The cooking time for this phase was 20 min. (30 min total)
    Ez 2 years ago
    A little soggy but I like to consider it ‘juicy’ will defs give other ingredients a go
    Lon S. 2 years ago
    The basic recipe was easy, quick and delicious! My wife and I also had one with canned oysters. Hey. We live in Virginia Beach! Oysters grow in our rivers. I read some of the other variations and they look even better. This a keeper!
    Great. I add some balsamic to the cavity of the mushroom before stuffing it also added sautéed spinach and onions to the stuffing with some breadcrumbs on top. Will definitely make again!
    Tessa R. 3 years ago
    As long as you do a quick 5 minute roast in the oven to dry them out, they are AMAZING. Mushrooms will always get soft and "moist", but by airing them in the oven for a wee bit they're far from soggy. Will definitely make again, easy and tasty.
    Sanne Thatcher 3 years ago
    Yummmmm! Loved it! Easy and super yummie!
    Dobba Wagoner 3 years ago
    Fancy! But very easy and tasty!
    Meredith B. 3 years ago
    Really good! I would make it again, and there is room to alternate and put whatever ingredients you prefer. We added jalapeño slices for some spice.
    Timmerman 3 years ago
    Absolutely love these! To prevent them from getting soggy, make sure to use foil rings and make a very small puncture through the middle of the mushroom cap to allow it to drain while cooking. Turns out great!
    Melanie Goldsmith 3 years ago
    Wonderful recipe!! New thing to add to our dinners!!
    Vix A. 3 years ago
    This was great. I did add pepperoni as a topping.
    Dusty Biermeyer 3 years ago
    I took the advice of some of the other reviewers and did some research on how to avoid sogginess; I stripped the gills out of the cap, then rubbed olive oil and some seasoning on it before cooking just the cap for about 7m on 450°. After that I added the rest of the toppings and cooked for another 5-7m at the same temperature, adding some extra feta cheese for flavor. Let me tell you, this thing came out beautiful and delicious, and I would 100% recommend it!
    Avery 3 years ago
    That turned out to be a very easy and tasty meal . Mushroom works as a worthy substitute for a pizza crust. It was still watery even after the tin foil technique, however was still a delicious treat. Would recommend if you're a mush fan.
    Clark Brinkley 3 years ago
    Very tasty and quite healthy
    Maranda Spencer 3 years ago
    Pretty good, but mine were a little bit watery, even when I raised them with the foil rings. I added a sautéed mixture of baby bellas, onions, and garlic because I was afraid it would be too bland--the right call. In addition to the mozzarella and tomatoes, I put on slices of black olives. I sprinkled dry basil and oregano onto the caps themselves and on top before baking along with salt and some pepper. Pretty good!
    Franco Gonzalez 3 years ago
    Really easy to make and delicious! I want to try adding some prosciutto and turn it into a margarita pizza shroom!
    Lilah Tsudome 3 years ago
    Delicious! Had trouble with how soggy and watery they were though. Maybe I didn't elevate them enough? Besides that if i didn't have to drain the water they would have been perfect
    Melissa Feder 3 years ago
    This recipe turned out great! The aluminum foil ring under the mushroom was a great trick! Will defiantly be doing this again!!

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