Portobello Mushroom Pizza

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This Portobello Mushroom Pizza is as delicious as it is beautiful.  I never thought I’d say this, being that I’m a maniac for carbs, but I don’t miss the crust.  It’s that good.  Another thing to love about it is that it’s easy to make.  I’m using a jar of Francesco Rinaldi Pasta Sauce, which is such a convenient pantry staple.  This ready made pasta sauce is low carb and under 100 calories a serving.  That helps me get dinner on the table fast, and feel good about what I’m serving.

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To get started, we bought large portobello mushrooms to act as the crust.  Well, really my husband bought them because one of our cars has been in the shop for an eternity so I’ve been kinda stuck here.  That’s another reason it’s nice to have a quick recipe.  It’s one less thing to worry about!

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Mix olive oil, salt and oregano and brush both sides of the mushroom with it.  This will give a great flavor to the mushroom.

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Portobello Mushroom Pizza

Main Dish
Make a delicious and healthy dinner with this great Portobello Mushroom Pizza recipe!
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  • 6 Large Portobello Mushroom caps
  • Francesco Rinaldi Traditional Original pasta sauce
  • Sliced Mozzarella Cheese
  • Shredded Parmesan Cheese
  • Sliced Grape Tomatoes
  • Sliced Black Olives
  • Finely Chopped Red Onions
  • Chopped fresh Chives
  • Chopped fresh Basil leaves


  • Preheat oven to 375.
  • Mix 2/3 cup olive oil, 1 Tbsp salt and 2 Tbsp oregano.
  • Stir.
  • Remove stem from mushroom cap.
  • Brush Portobello mushroom caps front and back with the oil mixture.
  • Place mushrooms on a foil circle or directly onto greased pan.
  • Spoon sauce into cap.
  • Top with mozzarella, sliced tomatoes and black olives.
  • Place mushroom pizzas in oven for 10 - 15 minutes. Watch to be sure that the cheese is melted and not burned.
  • Remove from oven and sprinkle with shredded parmesan cheese.
  • Place back in the oven for a 1 - 2 minutes to melt.
  • Remove and top with finely chopped red onion, fresh chopped chives and basil leaves.
  • Enjoy!
Course Main Dish
Cuisine Italian

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To keep your mushrooms from getting soggy, make a little round stand for them out of aluminum foil.  Getting them up off of the pan will keep them from sitting in their juice.

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I’m using Francesco Rinaldi Traditional (Original) pasta sauce.  You can find it at Walmart.  I love our local Walmart.  It always has what I need.

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See the little aluminum foil stands?  Yep.  Just make folds until you have a tight strip of it, then form a circle with it.  That’s your stand!  Now add sauce and toppings to the oil brushed caps.

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We added black olives, red onion, mozzarella cheese, parmesan cheese, grape tomatoes and fresh basil and chives.  They were a great combination!  Just add your favorite toppings and bake.  I know you’ll love it too!

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What creative meals would you make with Francesco Rinaldi Pasta Sauce?

Follow Francesco Rinaldi @FrancescoSauce on Twitter!

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  1. I love portabello mushrooms! Going to try this for sure!

    1. Let me know what you think about it, Danelle! 🙂

  2. I never would have thought to use pasta sauce on mushrooms for mini pizzas! This is absolutely creative, and I love it! #client

    1. Thanks so much, Krystal! It was soooo good!

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