Pizza Stuffed Portobello Mushrooms

Stuffed portobello mushrooms with all the pizza fixings are a perfect way to enjoy the flavours of a good pizza with fewer carbohydrates. Make these for lunch or dinner in just over 20 minutes!

This post is sponsored by Naked Nutrition. I have been compensated to sponsor this recipe but -as always- all opinions are my own.

Who doesn’t love pizza? It is perfect for lunch. Perfect for dinner and sometimes perfect for breakfast!

I sometimes crave Italian food because I honestly can’t get enough of the combo of cheese and sauce but that usually means it also comes with a tonne of carbs like pasta and pizza crust. Delicious but not always awesome for my girlish figure.

This recipe uses portobello mushrooms as the “crust” so you can top them with all the pizza toppings your heart desires without all the bready carbs.

INGREDIENTS AND SUBSTITUTIONS

• Portobello Mushrooms – known for their meaty texture they are the perfect size to act as the “crust” to your pizza stuffed mushrooms.
• Olive Oil & Garlic – Used to baste the mushrooms with to give them more flavour and keep them from drying out in the baking process
• Pizza Sauce – Look for pizza sauces that have no additional sugars added. Pasta sauce naturally has enough sugar from the tomatoes there is no need for more. If you don’t have pizza sauce any thicker pasta sauce will work well to. I like to use Nonni’s Ragu when I have it made.
• Shredded Mozzarella Cheese – You can’t have a pizza without cheese! Mozzarella is the traditional go-to for pizza but if you are vegan or prefer dairy-free you can easily swap the mozzarella out for any cheese you prefer.
• Pepperettes – Because they are already small they cut easily into the perfect tiny pepperoni slices. But again, it’s your portobello mushroom pizza so you can top with any other meat you like or leave the meat out altogether and make a vegetarian style pizza.
• Italian Seasoning – Sprinkle a little on top for flavour
• Fresh Basil – Added to the top of the pizza after baking either as a full leaf or roughly torn or chopped. Basil adds a great light peppery flavour that goes great with pasta sauce.

how to make Portobello mushroom pizza

This recipe is super simple and only takes about 20 minutes to make! Plus it is a great way to use up fridge tid bits like peppers, onions, olives, bacon, tomatoes…skys the limit!

INSTRUCTIONS

Prepare the portobello mushrooms

1. Using a dry paper towel or clean cloth gently wipe off any dirt from the top of the portobello mushroom. Mushrooms are like little sponges so if you use water the mushroom will retain the water and become soggy when baked.
2. Hold the stem of the mushroom and gently tug to the side to pop the stem out of the crown of the portobello mushroom. You can save these for soups, rice dishes or slice and use over salads.
3. If you prefer you can remove the gills from the mushroom caps using a small spoon and gently scraping them away from the mushroom cap and discarding. I don’t mind them so I keep them in.
4. Add the olive oil and minced garlic to a small bowl and mix. Then baste the top of each mushroom cap and sides with the olive oil mixture using a basting brush.
5. Preheat oven to 400 F and bake for 10 minutes. Remove from oven.

Topping the Portabello Mushoroom Pizzas

1. Fill each mushroom cap with about 2 tbsp of pizza sauce and spread evenly over the cap.
2. Add a 1/4 cup of shredded mozzarella cheese.
3. Add 1/2 of a sliced pepperette to each pizza and top with any other desired toppings.
4. Sprinkle with Italian seasoning
5. Return to oven and bake for an additional 10 minutes or until cheese topping is melted.
6. Remove from oven and add fresh basil either as a whole leaf or roughly chopped and serve.

what to served with pizza stuffed portobello mushrooms

These stuffed mushroom pizzas are very low carb so you can continue down that path with a protein or light salad or go the other direction and add a good piece of garlic bread. I can never resist a good piece of garlic bread but it has to be super garlicky, sprinkled with salt and oozing with bubbling cheese. I can’t resist!

In the theme of keeping on track with lower carb choices though here are some of my favourite recipes to pair with this recipe:

• Chopped Cucumber Caprese Salad
• Lemon Parmesan Chicken Burgers – hold the bun for the low carb version or use lettuce leafs
• Sauteed Rapini
• Lemon Basil Pork Chops
• Cilantro Lime Fire Roasted Vegetables
• Whole Roasted Chicken with Dijon Herb Butter

rECIPE NOTES

• Choosing portobello mushrooms – Look for mushrooms that are firm and uniform in colour… not spotty. Good ones will feel dry, a little tacky but never slimy.
• Storing leftovers – Store any leftovers in the fridge for up to 3 days and reheat for 90 seconds in the microwave or in an oven at 350F for about 10-12 minutes.
• Freezing – make these ahead of time and freeze them for up to 3 months. You can freeze them for up to 3 months by wrapping them tightly in plastic wrap. When you are ready to make them just thaw overnight in the fridge and reheat in the oven or microwave.

IF YOU ENJOYED THIS RECIPE YOU MAY ALSO LIKE THESE OTHER LOW CARB RECIPES…

PIN IT FOR LATER!