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Why I Love These Portobello Mushroom Pizzas
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.
Portobellos Replacing the Classic 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 melted. It’s the perfect vessel for a weeknight meal, especially for those who want to watch their carbs and gluten!
Portobello Mushroom Pizza Ingredients
- 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 the 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.
The full amount of each ingredient can be found in the recipe card below.
Follow These Tips
Serving & Storage
To serve – Serve hot, right from the baking sheet, with knives and forks since the mushrooms are juicy. Add fresh basil or red pepper flakes for extra flavor.
To store – Store in an airtight container for up to 3-5 days.
More Weeknight Dinners
- Chicken, broccoli, and rice casserole
- Squash and chickpea tacos with chipotle slaw
- Garlic shrimp pasta
- Skillet kielbasa and sauerkraut
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Portobello Mushroom Pizzas
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 kosher 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 kosher 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I’m tried them with a bit of hamburger and Italian sausage worked great and today for someone who likes not as much oil going to do ground chicken my daughter prefers just cheese with your wonderful canned tomatoes she is totally blown away and now we have a Wyse guide birthday ” for her birthday she wants to try a new recipe from your collection of wonderful recipes thank you Kaleb …lovins for everyone that includes kip (of course)!
Hi! This makes me so happy, I can’t wait to hear about the Wyse Guide birthday party!
All good except I forget to add the meat! Able to add some on top when they came out of oven. Very tasty and filling. Did not miss pizza crust. Next time I’ll add some tomato and not forget to put the meat inside. I used a jarred tomato mushroom pasta sauce I had open which worked great.