Portobello Mushroom Pizza

Why You’ll Love This Portobello Mushroom Pizza

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 ready made pasta sauce, which is such a convenient pantry staple!

A Simple Dinner When Life Gets Busy

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!

How to Prepare the Mushroom

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

Portobello Mushroom Pizza

JoysLife.com

Make a delicious and healthy dinner with this great Portobello Mushroom Pizza recipe!

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Ingredients

  

• 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

Instructions

 

• 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!

To keep your mushrooms from getting soggy, make a simple stand out of aluminum foil. Fold the foil into a tight strip, then shape it into a circle. Place the mushroom cap on top so it’s lifted off the pan and not sitting in its own juices. Once the caps are brushed with oil, you can add the sauce and toppings.

Add Your Favorite Toppings

We added black olives, red onion, mozzarella cheese, parmesan cheese, grape tomatoes and fresh basil and chives.  They were a great combination!

Feel free to switch it up with your favorite toppings, anything you’d put on a traditional pizza works here too. Curious about other mushroom varieties beyond portobello? Check out this handy home cook’s guide to 16 types of mushrooms to explore your options before topping your pizza.

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