RecipePortabella Pizza

Nutrition Facts
Amount per Serving
  • Calories: 80
  • Protein: 8 g
  • Total Fat: 3.5 g
    • Unsaturated Fat: 1.5 g
    • Saturated Fat: 2 g
  • Cholesterol: 10 mg
  • Total Carbohydrate: 6 g
  • Dietary Fiber: 2 g
  • Total Sugar: 4 g
    • Natural sugar: 4 g
    • Added sugar: 0 g
  • Sodium: 130 mg

Savor the rich flavors of a beloved classic with a nutritious twist! 

These Portabella Pizzas merge indulgence with health, replacing the traditional carb-heavy crust with immune-boosting mushrooms brimming with antiviral properties. You can customize with your choice of fresh veggies or set up a toppings bar so everyone can craft their own masterpiece. You’ll love this recipe with every pizza your heart ❤️

Here’s a simple step-by-step guide to removing the stem and gills from a portobello mushroom:

1. Wash the Mushroom: Gently rinse the portobello mushroom under cool running water to remove any dirt or debris. You can also use a soft brush or a damp paper towel to clean it. It’s essential not to soak the mushroom as it can become waterlogged.

2. Remove the Stem: Hold the mushroom cap in one hand. With your other hand, grasp the stem close to where it joins the cap. Gently twist and pull the stem. It should come off easily. If it doesn’t, you can use a knife to cut it off at the base.

3. Remove the Gills: Lay the mushroom cap gill-side up on a cutting board or a flat surface. Using a small spoon, gently scrape away the gills by moving the spoon from the outer edge towards the center. Be gentle to avoid breaking the mushroom cap. Remove all the dark gills, leaving the smooth underside of the mushroom cap.

And that’s it! Now your portobello mushrooms are ready for grilling, roasting, stuffing, or any other preparation you have in mind. P.S. The gills are edible and you may see that some recipes leave them intact, but I personally choose to always remove them.

  • Prep time
  • Total Time
This recipe makes 6 pizzas
  • • 6 Portabella mushroom caps
  • • ¾-1 cup marinara sauce
  • • 1 cup part-skim shredded mozzarella
  • • Dried oregano, optional
  • • Garlic powder, optional
  • • Parmesan, optional
  • • Fresh basil, optional

Preheat the oven to 425°F.

Remove mushroom stem and gills until you have a smooth beige-like surface (see instructions above). Mist a baking sheet with nonstick oil spray and place the mushroom caps on top, allowing adequate space between each cap so they can roast efficiently. Mist the tops with olive oil spray or alternatively, you can rub some olive oil directly on them, and sprinkle on salt, pepper, and optional garlic powder. Place in the oven and roast for about 20 minutes or until tender.

Once the mushrooms are tender remove from oven and discard any remaining water. (I blot the tops with a layer of paper towels)

Spoon 1 to 2 tablespoons marinara inside each mushroom cap. Then, top with mozzarella cheese. Sprinkle on preferred seasonings and toppings (dried oregano, garlic powder, Parmesan) and place back in oven until cheese is melty and brown.

Garnish with torn basil leaves or other minced herbs.

Try these Pizza Peppers!