Table of Contents
  1. Why use portobello mushrooms instead of a crust?
  2. The ingredients in these mushroom pizzas
  3. Watch how to make these portobello mushroom pizzas
  4. Portobello Mushroom Pizzas Recipe

We’ll never replace the perfection that is pizza. A good crust with sauce and toppings is, for most of us, one of our favorite meals. So why would we ever do anything differently?

When it comes to weeknight meals, we want recipes that can be slightly faster to make but also different. And when it comes to weeknight meals, I look for a meal that will satisfy my cravings and hopefully (fingers crossed) is a bit healthy. These portobello mushroom pizzas provide all those required pizza vibes with all the flavor we hope for, plus a little extra health benefit.

Why use portobello mushrooms instead of a crust?

Portobellos are a great crust for these pizzas because of their shape and heft. The caps are roasted, releasing some of their juices and condensing their flavor. Once they’re partially roasted, they’re topped and baked until the cheese is melting. It’s the perfect vessel for a weeknight meal, especially for those who are wanting to watch their carbs and gluten!

Hand holding metal spatula with portobello mushroom pizza with cheese, red and green pepper, and sausage on top

The ingredients in these mushroom pizzas

  • Portobello mushroom caps are the large brown mushrooms that can easily be found at grocery stores. Before using them in this recipe, brush off any dirt, but do not submerge them in water.
  • Oil and red wine vinegar season the mushrooms while they’re roasting. The oil and vinegar ensure that the mushrooms have a deep flavor that shines even with that added toppings.
  • Tomato sauce is the base of a quick pizza sauce. Instead of cooking a sauce, I’m employing the same trick my mom did while we were growing up: canned tomato sauce with added seasonings that make the resulting sauce seem totally homemade!
  • Dried basil, oregano, garlic, and red pepper flakes are the spices that make a quick pizza sauce taste and smell homemade.
  • Cooked sausage is a classic topping with mushrooms. Since the mushrooms are acting as the crust, sausage is the perfect meat to layer on top. Don’t worry, though. Other meats can easily be swapped out or added in addition.
  • Bell pepper and onion are classic toppings that work well when paired with mushrooms and sausage. Dice the pepper and onion into small pieces so they can become tender in the oven.
  • Mozzarella cheese will melt and just begin to brown during the baking time. I love how mozzarella perfectly falls into all the cracks and crevices of the toppings.
Side view of portobello mushroom that was made into a pizza with cheese, red and green pepper, and sausage on top all sitting on white piece of parchment paper

To be considered a weeknight meal, a recipe needs to be a quick go-to that can be easily made and taste delicious. With the use of portobello mushrooms, these pizzas take minimal time and have a ton of flavor. The small size of these mushrooms provides the option to make multiple pizzas with customized toppings.

You may surprise yourself and not even miss the traditional crust!

Close up top down view of portobello mushroom pizza with cheese, red and green pepper, and sausage all over the top with other small pizzas around

Watch how to make these portobello mushroom pizzas

Round portobello mushroom sitting on white piece of parchment paper on baking sheet topped with sausage, red and green pepper, and melted cheese

Portobello Mushroom Pizzas

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This recipe is definitely not a traditional pizza recipe. Instead of using a traditional crust made from dough, these portobello mushroom pizzas use the vegetable instead! The great thing about these pizzas is that they can be topped with whatever your heart and appetite desire!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6 servings

Ingredients

  • 12 portobello mushrooms
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 12 oz sausage browned
  • 1 can tomato sauce
  • 1 ½ tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • ¼ tsp red pepper flakes
  • ¾ tsp salt
  • 1 large bell pepper diced
  • ½ medium onion diced
  • 8 oz fresh mozzarella cheese sliced

Instructions
 

  • Preheat the oven to 400°F.
  • Remove the stem of each mushroom and place them on a parchment-lined baking sheet pan, smooth side down. Drizzle the mushrooms with olive oil and red wine vinegar. Roast in the preheated oven until the caps are beginning to brown, 10 minutes. Once partially roasted, remove the mushrooms from the oven. If they have juice pooling into the caps, remove the juice using a paper towel.
    12 portobello mushrooms, 1 tbsp olive oil, 1 tbsp red wine vinegar
  • While the mushrooms are roasting, brown the sausage over medium heat. Dice up the removed stems from the mushrooms and add them to the sausage. Cook until the sausage is cooked through, 6-7 minutes. Once the sausage is cooked, remove it from the heat and set it aside.
    12 oz sausage
  • In a small bowl, combine the tomato sauce, basil, oregano, garlic, red pepper flakes, and salt. Stir to combine. Top each mushroom with 1-2 tbsp of the sauce, meat, pepper, and onion. Tear pieces of cheese onto the small pizzas, leaving some open spaces to see the toppings as the cheese melts.
    1 can tomato sauce, 1 ½ tsp dried basil, 1 tsp dried oregano, ½ tsp garlic powder, ¼ tsp red pepper flakes, ¾ tsp salt, 1 large bell pepper, ½ medium onion, 8 oz fresh mozzarella cheese
  • Place the pizzas in the oven until the cheese is melted and beginning to brown, 10 minutes. Once baked, remove the pizzas from the oven and serve.

Nutrition

Serving: 1serving | Calories: 250kcal | Carbohydrates: 13.3g | Protein: 21.3g | Fat: 13.6g | Saturated Fat: 4.2g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 6.5g | Trans Fat: 0g | Cholesterol: 32mg | Sodium: 835.6mg | Potassium: 946.4mg | Fiber: 4.5g | Sugar: 7.8g | Vitamin A: 101.8IU | Vitamin C: 39.2mg | Calcium: 397.3mg | Iron: 2mg
Course Dinner
Cuisine American
Difficulty Easy
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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