Portobello Pizzas

Name: Portobello Pizzas
Prep time: 15 min
Total time: 15 min
Yield: 4 mushroom pizzas
Ingredients: 4 large portobello mushroom caps; good olive oil, for brushing; Italian seasoning, garlic powder, Aleppo pepper, salt and black pepper, to taste; 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

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

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

Jump to the recipe

Four portobello pizzas on a foil-lined sheet pan, the mozzarella browned and bubbling

These started as a keto swap for pizza night, and we still make them now that we’re not on keto. A big portobello cap is sturdy enough to hold everything, and it roasts into something meaty underneath the cheese.

There’s no real recipe here — it’s a method. Get the mushrooms seasoned well, use a good marinara, and pile on whatever you like.

Four oiled, seasoned portobello caps filled with marinara and sliced black olives — 1. Marinara and olives in the seasoned caps.

Portobello caps topped with overlapping pepperoni, and one with halved cherry tomatoes — 2. Pepperoni — or cherry tomatoes, or both.

The same caps covered in shredded mozzarella, ready for the oven — 3. A big handful of mozzarella and some cracked pepper on each, then into the oven.

Make it

Makes 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

Heat the oven to 400°F and line a sheet pan with foil.
Rinse and clean the mushrooms. Brush both sides with olive oil and set them gill-side up on the pan.
Season the insides with Italian seasoning, garlic powder, Aleppo pepper, salt and pepper.
Spoon in the marinara, then layer on your toppings — olives, tomatoes, peppers, then the pepperoni or bacon on top.
Cover each one with a big handful of mozzarella and a little more black pepper.
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.

Good to know

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.