Portobello Mushroom Pizza Recipe

Portobello mushroom pizzas can be made in advance and reheated in a microwave. I usually make a double-batch of them, then each the leftovers for next day’s lunch. Portobello mushroom pizzas are an excellent portable lunch, they can be eaten hot or cold, so they are very convenient to pack in a lunchbox.

Here’s a picture of 6 portobello mushroom pizzas on a baking sheet:

Enjoy your portobello mushroom pizza!

Serving Suggestions

• Serve these portobello mushroom pizzas as a light lunch or dinner with a side of green salad with cauliflower or a simple pear and gorgonzola salad.
• Add some roasted vegetables like zucchini, bell peppers, or asparagus on the side for a filling, veggie-packed meal.
• For a heartier dish, pair it with a warm bowl of tomato soup or a side of cheesy garlic bread.
• Serve with a sprinkle of fresh herbs like basil or parsley for an added burst of flavor and color.
• These pizzas also make a great appetizer for a gathering—just slice them into smaller pieces for easy sharing!

Tips For Success

• Precook the Mushrooms: Microwaving the portobello mushrooms before adding the toppings helps release excess moisture and ensures the mushrooms are tender but not soggy. Don’t skip this step to avoid watery pizza!
• Season Well: Portobello mushrooms have a mild, earthy flavor, so don’t be shy with the salt and pepper. You can even add extra seasonings like garlic powder, Italian seasoning, or crushed red pepper flakes for more flavor.
• Cheese Choice: While shredded mozzarella is a classic, feel free to mix things up with other types of cheese like cheddar, gouda, or even goat cheese. Each option will add a unique flavor to your pizza.
• Don’t Overfill: Be mindful of the toppings. Portobello mushrooms are quite sturdy, but they can only hold so much. Keep the toppings light to avoid spilling or overwhelming the mushroom base.
• Make Ahead: These pizzas are perfect for meal prep. You can assemble them in advance and store them in the fridge until you’re ready to bake. They also reheat well, making them ideal for a quick and easy lunch or dinner.
• Watch the Bake Time: Since the mushrooms are precooked, the pizzas don’t need long in the oven. Keep an eye on them, and once the cheese is melted and bubbly, they’re ready to enjoy.

Variations And Substitutions

• Cheese Variations: While this recipe calls for shredded mozzarella, you can easily switch it up with your favorite cheeses. Try goat cheese for a tangy twist, provolone for a smoky flavor, or cheddar for an extra sharp bite. Each type of cheese will give your portobello pizzas a unique flavor profile.
• Vegan Option: If you’re looking to make this dish vegan, simply replace the ricotta and shredded cheese with dairy-free alternatives. Cashew ricotta or almond-based cheese work wonderfully and still provide that creamy, cheesy goodness. Just make sure the pasta sauce you use is also vegan!
• Meat Lovers: For those who want to add some protein, feel free to top your portobello pizzas with cooked sausage, pepperoni, or shredded chicken. These toppings add a heartier element to the dish while keeping the mushroom base intact.
• Herb and Seasoning Alternatives: You can also experiment with different herbs and spices. Fresh basil or oregano will add a classic Italian flavor, while a sprinkle of rosemary or thyme brings in an earthy, aromatic touch. If you like heat, don’t hesitate to add a dash of red pepper flakes or drizzle some hot sauce over the finished pizzas.
• Gluten-Free and Keto-Friendly: This recipe is naturally gluten-free and keto-friendly, but for extra flavor, you can add low-carb or keto-friendly toppings like crispy bacon, sautéed spinach, or roasted bell peppers. These additions will boost the flavor while keeping the dish within dietary guidelines.
• Different Sauces: Instead of traditional pasta sauce, you can try pesto for a nutty, herby flavor or even a white garlic sauce for a rich, creamy base. These sauces change up the pizza entirely while still keeping it light and delicious.

Storage and Reheating

• Refrigeration: Store any leftover portobello mushroom pizzas in an airtight container in the refrigerator for up to 3 days. Make sure they have cooled completely before placing them in the fridge to avoid condensation and sogginess.
• Freezing: For longer storage, you can freeze the cooked pizzas. Place them on a baking sheet to freeze individually, then transfer them to a freezer-safe container or bag once solid. They will keep well in the freezer for up to 3 months.
• Reheating: To reheat the pizzas, microwave them for 1-2 minutes until warmed through. If you prefer a crispier texture, you can reheat them in the oven at 350°F for about 5-7 minutes or until the cheese is bubbly again.
• Eating Cold: These pizzas also taste great cold! You can pack them for a quick and easy lunch without worrying about reheating them, making them a perfect meal prep option.

Frequently Asked Questions

Can I use different types of mushrooms for this recipe?

Yes, while portobello mushrooms are ideal due to their large size and sturdy texture, you can experiment with other large mushrooms like cremini or even large shiitake mushrooms. Keep in mind that smaller mushrooms may not hold as many toppings and may require less cooking time.

Can I make these pizzas ahead of time?

Absolutely! You can assemble the portobello mushroom pizzas in advance and store them in the refrigerator until you’re ready to bake. They can also be made in batches and reheated for easy lunches or dinners. If you’re freezing them, be sure to bake them first and freeze them after they’ve cooled.

What can I serve with portobello mushroom pizza?

These pizzas pair well with a fresh salad, roasted vegetables, or even a light pasta dish. You can also serve them with a side of garlic bread or a bowl of soup for a more filling meal. If you’re looking for a simple pairing, a mixed green salad with a light vinaigrette works beautifully.

How do I prevent the mushrooms from getting too watery?

Microwaving the mushrooms before adding the toppings helps release excess moisture, preventing them from becoming soggy. You can also pat the mushrooms dry with a paper towel after microwaving them to remove any additional water.

Can I add meat to the pizzas?

Yes, feel free to add your favorite meats like cooked sausage, pepperoni, or shredded chicken. Make sure the meat is fully cooked before adding it to the pizza, as the baking time for the pizzas is relatively short and won’t be enough to cook raw meat.

Other Easy Portobello Mushroom Recipes

Sautéed Garlic Portobello Mushrooms: These tender and flavorful portobello mushrooms are sautéed with garlic for an easy, savory side dish.

Crispy Air Fryer Portobello Mushrooms: Lightly seasoned and air-fried to perfection, these portobello mushrooms are crispy on the outside and juicy inside.

Air Fryer Low-Carb Portobello Pizza: A low-carb pizza made with a portobello mushroom base, topped with cheese and sauce, and cooked to perfection in the air fryer.

Oven-Baked Eggs in Portobello Mushroom Caps: Portobello mushroom caps are filled with eggs and baked in the oven for a hearty and protein-packed breakfast or brunch.

Instant Pot Low-Carb Portobello Pizza: Quick and easy portobello mushroom pizzas made in the Instant Pot, perfect for a low-carb meal that’s full of flavor.

Stuffed Portobello Mushrooms with Creamy Cottage Cheese: These rich and satisfying portobello mushrooms are stuffed with a creamy cottage cheese mixture and baked to golden perfection.

Portobello Mushroom Pizza with Fresh Basil and Cherry Tomatoes: A fresh and vibrant pizza made with portobello mushrooms as the crust, topped with juicy cherry tomatoes, basil, and mozzarella.

More Pizza Recipes

• Easy Crescent Roll Pizza with Cheesy Topping
• Mexican Style Tortilla Pizza with Fresh Toppings
• Grilled Pita Pizza with Mushrooms and Melted Cheese