Portobello Pizza Recipe With Cherry Tomatoes, Basil And Fresh Mozarella
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This Portobello Pizza With Fresh Mozzarella, Basil, And Cherry Tomatoes is a delightful way to enjoy pizza without the carbs! The juicy mushroom caps provide the perfect base, while fresh mozzarella and vibrant cherry tomatoes create a cheesy, veggie-packed pizza that’s both satisfying and nutritious. It’s a great vegetarian meal that’s quick, easy, and full of flavor.
Portobello pizza is an unconventional take on a traditional pizza – instead of the usual flour-based crust it uses a large portobello mushroom cap as a pizza base. Portobello mushroom cap is smothered in a yummy tomato sauce and topped with fresh mozarella cheese, fresh basil leaves and fresh cherry tomatoes, then baked in the oven until the mushroom becomes soft and the cheese melts into a hot gooey deliciousness!
Why You’ll Love Portobello Pizza Recipe With Cherry Tomatoes, Basil, And Fresh Mozzarella
- This recipe is perfect for anyone looking for a low-carb or gluten-free pizza option, as it uses a portobello mushroom cap instead of a traditional dough crust, cutting out extra carbs and calories without sacrificing flavor.
- The combination of fresh mozzarella, juicy cherry tomatoes, and aromatic basil gives this pizza a deliciously fresh and vibrant taste, making each bite a burst of flavor.
- It’s incredibly easy to make—just layer the ingredients on top of the portobello caps, bake, and enjoy! It’s a simple yet impressive dish that even beginners can master.
- Portobello mushrooms are hearty and filling, making this recipe a great vegetarian main dish that’s also perfect for meal prep as it reheats beautifully for lunch the next day.
- This recipe is customizable—you can make it vegan by swapping out the mozzarella for your favorite plant-based cheese, making it a versatile option for various dietary preferences.
No wonder portobello pizza has become a staple recipe for people on low-carb and gluten-free diets! Since portobello pizza is not using the traditional pizza crust, it’s cutting out the major source of carbs, calories and all of the gluten. This recipe is also an excellent option for a vegetarian main dish that even meat eaters will love. The mushrooms are very filling and are an excellent protein source, becoming an easy substitute for meat :) You can also use one of the vegan cheese substitutes available today instead of the mozarella cheese to make it vegan!
I always serve portobello pizza as a main dish – it makes a great lunch or dinner. It also reheats very well and tastes great the next day. I also saw some people serve this portobello dish as an appetizer, cut into wedges. No matter which way you serve it, portobello pizza makes a delicious healthy meal!
Ingredients For Portobello Pizza Recipe With Cherry Tomatoes, Basil, And Fresh Mozzarella
- Portobello mushroom caps – The base of the pizza, giving it a hearty texture and rich flavor.
- Tomato sauce – Provides a classic pizza flavor and adds a saucy layer to the mushrooms.
- Fresh mozzarella – Melts beautifully, giving the pizza a creamy, cheesy topping.
- Cherry tomatoes – Add a sweet and juicy pop to every bite.
- Fresh basil – Infuses the pizza with its aromatic, signature Italian flavor.
- Salt and pepper – Enhances the flavors and seasons the mushroom base.
For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.
Like with most recipes, using the fresh ingredients makes a huge difference in a final product. Fresh mozarella vs. regular shredded mozzarella, fresh basil vs. dried basil and adding fresh tomatoes instead of just the tomato sauce really matters! I do have a more basic version of portobello pizza recipe with just tomato sauce and shredded cheese, but the plain version pales in comparison to this upscale take on this healthy dish.
Kitchen Tools You Need To Make Portobello Pizza Recipe With Cherry Tomatoes, Basil, And Fresh Mozzarella
- Baking sheet – To bake the portobello pizzas evenly in the oven.
- Parchment paper – Prevents the mushrooms from sticking to the baking sheet and makes cleanup easy.
- Knife – For slicing the fresh mozzarella and halving the cherry tomatoes.
- Measuring spoons – To measure out the salt and pepper for seasoning.
How To Make Portobello Pizza Recipe With Cherry Tomatoes, Basil, And Fresh Mozzarella
- Preheat your oven to 375°F and line a baking sheet with parchment paper to prevent sticking.
- Clean the portobello mushroom caps by washing and patting them dry, then place them on the baking sheet.
- Sprinkle the mushrooms with salt and pepper to season them.
- Spoon tomato sauce over the top of each mushroom, spreading it evenly to cover the surface.
- Slice the fresh mozzarella and layer it over the tomato sauce.
- Remove the stems from the fresh basil leaves and place them on top of the mozzarella.
- Halve the cherry tomatoes and arrange them on top of the basil.
- Bake in the oven for 25 minutes or until the mozzarella is melted and bubbling.
- Serve hot and enjoy your flavorful and healthy portobello pizzas!
This recipe is very easy to make, which is always a winner in my book. All you need to do is to layer the ingredients on top of the portobello cap and bake these “pizzas” in the oven. Since it reheats very easily, you can make a double batch and enjoy the leftovers for lunch the next day. Despite being so easy to make, the result looks like a chef’s creation :)
Serving Suggestions
- Serve your portobello pizzas with a simple side salad like Brussels sprouts salad with a light vinaigrette to keep the meal fresh and light.
- Pair these pizzas with a bowl of tomato soup for a comforting meal that’s packed with complementary flavors.
- For a more filling dinner, serve the portobello pizzas alongside roasted vegetables like zucchini or bell peppers.
- If serving as an appetizer, cut the portobello pizzas into wedges and serve them on a platter with extra fresh basil sprinkled on top for a pretty presentation.
- You can also drizzle a bit of balsamic glaze on top for a tangy and sweet finishing touch.
Tips For Success
- Choose large, firm portobello mushrooms: When selecting your portobello mushrooms, pick ones that are large and sturdy to hold the toppings well. The firmer the mushroom, the better it will hold up during baking without releasing too much moisture.
- Don’t skip patting the mushrooms dry: After washing the portobello caps, make sure to dry them thoroughly with paper towels. This prevents excess water from making your pizzas soggy while baking.
- Use fresh ingredients: Fresh mozzarella, basil, and cherry tomatoes really elevate the flavor of this dish. Using pre-shredded cheese or dried herbs won’t give you the same vibrant taste, so go for fresh whenever possible.
- Layer strategically: Spread the tomato sauce evenly on each mushroom to ensure the flavors are balanced. When adding the cheese, make sure it covers the sauce to keep it from drying out. The basil and tomatoes should be on top to bake in the oven heat for a slightly roasted flavor.
- Adjust baking time as needed: Every oven is different, so check on the pizzas at the 20-minute mark. You’re looking for melted, bubbly cheese and mushrooms that have softened but still hold their shape.
- Let them cool slightly before serving: Allow the portobello pizzas to cool for a minute or two after taking them out of the oven. This lets the cheese set slightly, making it easier to cut and serve, especially if you plan to slice them into wedges for appetizers.
Variations And Substitutions
- Make it vegan: If you’re following a vegan diet, simply swap the fresh mozzarella for a plant-based cheese alternative. There are many great vegan cheese options available that melt and taste just as delicious. Vegan mozzarella or even cashew cheese would work well for this recipe.
- Add more veggies: You can easily customize this portobello pizza by adding more vegetables. Sliced bell peppers, red onions, or spinach would add extra flavor and nutrition. Just layer the veggies on top of the basil before baking.
- Try different cheeses: If you’re not a fan of mozzarella or want to switch things up, feel free to try other cheeses. Goat cheese, feta, or even sharp cheddar can add a different flavor profile to the pizza while still maintaining its deliciousness.
- Make it spicy: For those who like a little heat, sprinkle some red pepper flakes or drizzle hot sauce over the pizzas before baking. You can also add some sliced jalapeños or pepperoncini for an extra kick.
- Switch up the sauce: Instead of using traditional tomato sauce, you could try pesto for a fresh, herby twist, or a white garlic sauce for a creamy base. These alternative sauces can create a whole new flavor experience with the same base ingredients.
- Experiment with different herbs: While basil is a classic choice, you can experiment with other fresh herbs like oregano, thyme, or rosemary to change up the flavor. Each herb brings a unique taste that can enhance the overall dish.
Storage and Reheating
- Storage: If you have leftovers, allow the portobello pizzas to cool completely before storing them. Place the pizzas in an airtight container and refrigerate them for up to 3 days. For best results, store the pizzas in a single layer to avoid squishing the toppings.
- Freezing: You can freeze the portobello pizzas if you’d like to enjoy them later. Wrap each pizza individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They will keep in the freezer for up to 2 months. When you’re ready to eat, thaw them in the refrigerator overnight before reheating.
- Reheating: To reheat your portobello pizzas, you can use the oven or microwave. For the oven, preheat it to 350°F and bake the pizzas on a baking sheet for 8-10 minutes until warmed through and the cheese is melty again. If you prefer to use the microwave, heat on medium power for 1-2 minutes, but be aware the mushrooms may release a bit more moisture in the microwave.
Frequently Asked Questions
Can I make this recipe vegan?
Yes, you can easily make this recipe vegan by substituting the fresh mozzarella with a plant-based cheese alternative. There are plenty of vegan mozzarella options that melt well and taste great, or you could try using a cashew-based cheese for an extra creamy texture.
Do I need to remove the gills from the portobello mushrooms?
It’s up to you! Some people prefer to remove the gills to reduce moisture and make the mushrooms less earthy in flavor. To do so, use a spoon to gently scrape out the dark brown gills under the cap. However, this step is optional, and the gills are perfectly safe to eat.
Can I grill the portobello pizzas instead of baking them?
Absolutely! Grilling the portobello pizzas adds a nice smoky flavor. Preheat your grill to medium heat, then grill the mushroom caps for about 5 minutes on each side. Add the toppings and close the grill for a few more minutes until the cheese is melted and the mushrooms are tender.
How do I prevent the mushrooms from becoming too soggy?
Portobello mushrooms naturally release moisture as they cook, so to prevent sogginess, make sure to pat them dry thoroughly after washing. You can also roast the mushrooms for a few minutes before adding the toppings to reduce moisture, or try placing the cooked pizzas on a paper towel to absorb any excess liquid.
What other toppings can I add to my portobello pizzas?
The options are endless! In addition to cherry tomatoes and basil, you could add sautéed spinach, caramelized onions, olives, or roasted bell peppers. You can also sprinkle on some grated Parmesan or red pepper flakes for extra flavor.
Can I use a different type of mushroom?
If you don’t have portobello mushrooms, you can use large cremini mushrooms, which are essentially smaller versions of portobellos. Just keep in mind that they might not hold as much filling. Other large mushrooms could work, but portobellos are ideal because of their size and meaty texture.
Other Easy Portobello Recipes
Crispy Air Fryer Portobello Mushrooms Recipe: These air-fried portobello mushrooms are perfectly crispy on the outside and juicy on the inside, making them a delicious, healthy snack or side dish.
Garlic Butter Sautéed Portobello Mushrooms: Sautéed in garlic butter, these portobello mushrooms are rich, flavorful, and perfect as a side or topping for steaks and salads.
Low-Carb Air Fryer Mushroom Pizza: This low-carb pizza uses portobello mushroom caps as a crispy base, topped with your favorite pizza toppings and cooked to perfection in the air fryer.
Baked Eggs In Stuffed Portobello Mushrooms: A wholesome, protein-packed breakfast or brunch dish featuring baked eggs nestled inside flavorful stuffed portobello mushrooms.
Quick Instant Pot Portobello Pizza Recipe: This Instant Pot recipe creates a quick, delicious portobello pizza with a tender mushroom base and melty cheese in minutes.
Stuffed Portobello Mushrooms With Cottage Cheese Filling: These hearty portobello mushrooms are stuffed with a savory, creamy cottage cheese mixture for a filling and nutritious meal.
Gluten-Free Portobello Mushroom Pizza Recipe: A healthy and gluten-free pizza alternative that swaps out traditional dough for a meaty portobello mushroom base topped with fresh ingredients.
Portobello Pizza Recipe With Fresh Mozzarella, Basil And Cherry Tomatoes
Ingredients
- 1 container 8 oz fresh mozzarella
- 4 large portobello mushroom caps
- 1 package 8 oz cherry tomatoes
- 1 can 8 oz tomato sauce
- 1 small bunch fresh basil leaves
- 1 tsp salt
- 1/4 tsp pepper
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
Instructions
- Preheat the oven to 375F.
- Line a baking sheet with parchment paper.
- Wash the portobello mushroom caps and blot with paper towels to dry.
- Put the portobellos on a baking sheet in a single layer.
- Sprinkle the portobellos with salt and pepper.
- Pour the tomato sauce on top of the portobello mushrooms.
- Cut the fresh mozarella into slices and put those slices on top of tomato sauce.
- Cut off the stems from the basil leaves and discard. Layer the basil leaves on top of the mozarella slices.
- Cut the cherry tomatoes in half, and layer the tomatoes on top of basil.
- Put the portobello pizzas in the oven and bake for 25 minutes.
More Pizza Recipes
- Air Fryer Naan Flatbread Pizza
- Grilled Veggie Pita Pizza with Cheese & Mushrooms
- Sweet and Savory Pineapple Onion Pita Pizzas
Melanie–I LOVE this so much!! With the new year just around the corner, you can bet I’m making this ASAP. I really do love flourless breads and pizzas :) I’ll probably pair this with some cauliflower cheesy “bread.” cheerios!
Thanks Ala! Please let me know how it turns out :) Cheesy cauliflower “bread” sounds so yummy too!
I am going to try this the next time I find some mushrooms large enough :)
Every time I see huge portobellos at the supermarket this recipe comes to mind! Hope you enjoy it!
Wow what a fun idea! I can eat gluten but I love the idea of eating more vegetables :)
Me too! I can eat gluten as well, but love this healthy take on the pizza! And mushrooms are so much better for you then the flour crust :)
I’m not usually a mushroom person, but since you made them into PIZZA I may have to change my ways! Looks so good.
Thanks Kate! Mushrooms have so many health benefits, hope this recipe will change your mind about them :) Also, I have a great stuffed mushrooms recipe on this site – try it as well!
I’m not on a gluten free or low carb diet but I would swap 10 things for one of these mushroom pizzas right now and it’s only 7:25am. :)
Same here! I’m not on any kind of diet, but really enjoy these mushroom “pizzas”!
This looks yummy. I am not on a gluten-free diet, but I know that I would enjoy this pizza.
Same here! Not on a gluten-free diet, but can’t get enough of these pizzas!
Who knew mushrooms could make such a great pizza base?
I love how easy this is to make and how great it reheats.