# Portobello Pizzas

Big portobello caps as the crust — Rao's marinara, pepperoni, olives and a lot of mozzarella, roasted at 400°F until the cheese crisps.

Source page: https://madebetterwithbutter.com/recipes/portobello-pizzas/

- Category: Weeknight
- Prep: 15 min
- Cook: About 15 min at 400°F
- Serves: 4 mushroom pizzas

## Ingredients

### The crust
- 4 large portobello mushroom caps
- good olive oil, for brushing
- Italian seasoning, garlic powder, Aleppo pepper, salt and black pepper, to taste

### The toppings
- marinara — we use Rao's, a few spoonfuls per mushroom
- pepperoni (regular or turkey)
- sliced black olives
- shredded mozzarella, plenty
- optional: halved cherry tomatoes, Mama Lil's hot peppers (patted dry), partly cooked bacon, Canadian bacon

## Steps
1. Heat the oven to 400°F and line a sheet pan with foil.
2. Rinse and clean the mushrooms. Brush both sides with olive oil and set them gill-side up on the pan.
3. Season the insides with Italian seasoning, garlic powder, Aleppo pepper, salt and pepper.
4. Spoon in the marinara, then layer on your toppings — olives, tomatoes, peppers, then the pepperoni or bacon on top.
5. Cover each one with a big handful of mozzarella and a little more black pepper.
6. Roast for 8–10 minutes, spin the pan around, then roast about 5 minutes more, until the cheese is bubbling and browned at the edges.

## Notes
- Pat Mama Lil's peppers dry before they go on, or the oil pools in the cap.
- Partly cook any bacon first; it won't crisp in 15 minutes from raw.
- Mushrooms release a lot of liquid as they roast. That's normal — the foil catches it.
- Want a written-out version to compare? [Feel Good Foodie has one](https://feelgoodfoodie.net/recipe/pizza-style-roasted-portobello-mushrooms/).