Pizza stuffed portobello mushrooms make an amazing low carb meal!
Make low carb mini pizzas in minutes with this Pizza Mushrooms recipe. It’s so quick and easy to prepare and is sure to become a family favorite in no time. Hearty portobello mushroom caps are stuffed with sausage, cheese, and marinara and then oven-roasted until they are juicy and delicious. Add favorite pizza toppings, like pepperoni, for a fun recipe that can be keto friendly, too!
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Stuffed Portobello Mushrooms
- Ready in 30 minutes using one baking pan!
- Pizza stuffed portobello mushrooms make a healthy recipe that’s quick and easy!
- A fun way to get kids to eat their veggies and a low-carb lover’s favorite recipe! Create a DIY pizza bar and let everyone prepare their own personal pizza!
- Purge the fridge and use up leftover meats and veggies for mini pizzas!
MUSHROOMS: Select portobellos that are whole and have intact gills underneath.
SAUCE: No time to make the sauce? Use a jar of pre-made pizza sauce or marinara! Even Alfredo or basil pesto will do!
MEAT: Italian sausage, crab, bay shrimp, ground beef, chorizo, ham, turkey, or chicken are all excellent choices. Or, go vegetarian and use black beans or small cubes of tofu!
CHEESE: Mozzarella is extra melty, but any cheese works. Pre-sliced cheese like Monterey Jack, Swiss, or cheddar fits perfectly over the top of the mushrooms and saves time from shredding by hand.
TOPPINGS: Anything that goes on a pizza can go on stuffed portobello mushroom pizzas! Pineapple, black olives, onions, green chiles, tomatoes, spinach, and even anchovies will work!
How to Make Stuffed Portobello Mushrooms
Portobello pizzas are super easy to prepare:
- Prepare mushrooms by removing the stems and gently scraping out the gills with a spoon.
- Brush the tops with olive oil and bake for 10 minutes.
- Meanwhile cook sausage, add tomato sauce, paste, and oregano. Bing to a simmer.
- Flip portobellos over and fill with meat sauce, top with cheese and optional toppings.
- Return to the oven and bake (per the recipe below).
What To Serve With Portobello Mushrooms
A simple salad makes the best side for these mini pizzas. Try this sweet and tangy spinach and strawberry salad, or a zesty tomato salad recipe. Craving something with Mediterranean flavors? Then give this delicious Greek salad a try.
Quick Tips & Tricks
- Clean mushrooms by brushing off any dirt or debris instead of rinsing. Mushrooms are spongy and will soak up water and take longer to bake, so brushing is preferred.
- Freeze mushroom stems to use in future stir-fries, soups, or omelets!
- Select portobellos that are similar in size so they cook at the same rate.
- Mini pizzas need mini toppings so be sure meats and veggies are scaled down to easily fit onto each cap.
- For extra bubbly cheese, place mushrooms under the broiler for 2 minutes after baking.
Other Delish Mains To Try!
- Taco Spaghetti Recipe– quick 5 minute prep.
- Quick And Easy Chili – perfect for game day.
- American Goulash – always a favorite.
- Cheesy Ground Beef Pasta – dinner in just 30 minutes!
- 4 portabello mushrooms
- 1 tablespoon olive oil
- ½ pound Italian sausage
- 1 cup marinara sauce
- 1 tablespoon tomato paste
- ½ teaspoon oregano
- 2 cups mozzarella cheese shredded
- ¼ cup parmesan cheese shredded
- pepperoni sliced (optional topping)
- Preheat the oven to 425°F
- Clean the mushrooms, remove the stems, and use a spoon to gently scrape out the gills.
- Place on a baking pan and brush the tops of the mushrooms with olive oil. Bake for 10 mins.
- Meanwhile, brown the sausage and drain. Stir in tomato sauce, tomato paste, and oregano. Simmer 5 minutes.
- Remove the mushrooms from the oven and flip over. Fill with meat sauce and top with cheese, and other toppings if desired.
- Bake 10 minutes or until mushrooms are tender and the cheese is melted.
- Optional: Broil for 2 minutes for bubbly golden brown cheese!
- Nutrition calculated without optional toppings.
- Brush mushrooms to clean instead of rinsing. Since mushrooms are spongy, they soak up water and will take longer to bake, so brushing is preferred.
- Freeze mushroom stems to use in future recipes.
- Choose similar sized portobellos so they cook at the same rate.
- Place mushrooms under the broiler for 2 minutes after baking to crisp up the cheese.
- Refrigerate leftovers in a covered container for 2-3 days and reheat in the oven or even the air fryer.
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Recipe from Easy Low Carb.