Portobello Mushroom Cap Pizzas {A Meatless Monday Recipe

Portobello Mushroom Cap Pizzas {A Meatless Monday Recipe

I really didn’t know what to make for Meatless Monday last week, but David spotted some beautiful Portobello mushrooms at the grocery store and pointed them out to me. When I saw those beauties I knew exactly what we were going to have: Portobello Mushroom Cap Pizzas! I wanted to make mushroom cap pizzas for a long time. Those beautiful Portobello mushroom caps were perfect and I had some extra baby Bellas in the refrigerator, so I decided to stuff some of them too!

Make pizza night more wholesome with these vegetarian and low-carb, pizzas that substitute the traditional bread crust with Portobello mushroom caps. Top with any vegetables and cheeses you choose! 

Make pizza night more wholesome with these vegetarian and low-carb, portobello mushroom pizzas, substituting traditional crust with mushroom caps. Yum! | TheMountainKitchen.com

How To Make Portobello Mushroom Cap Pizzas:

Preheat oven to 400 degrees F.

Make the pizza sauce: In small sauce pan over low heat; mix together tomato sauce, oregano, basil. Heat until warmed through.

Meanwhile, wipe down the mushroom caps with a damp paper towel to remove any dirt. Gently scrape off the gills inside the mushrooms caps with a spoon.

Make pizza night more wholesome with these vegetarian and low-carb, portobello mushroom pizzas, substituting traditional crust with mushroom caps. Yum! | TheMountainKitchen.com

Removing the gills is totally optional. You can leave them in, they are edible. However, you will see a dark liquid cook out which may spoil the appearance of the pizzas.

In a small bowl, combine the olive oil, garlic powder; season with salt and pepper. Brush the caps all over the olive oil mixture.

Line a baking sheet with foil, arranging the mushrooms on it stem side up. Spoon 2 tablespoons of the pizza sauce into each mushroom and top each mushroom cap with mozzarella cheese.

Make pizza night more wholesome with these vegetarian and low-carb, portobello mushroom pizzas, substituting traditional crust with mushroom caps. Yum! | TheMountainKitchen.com

Add olives and artichokes and fresh basil along with any other topping of your choice. Sprinkle with Parmesan cheese.

Bake the mushroom caps for 15 minutes or until the cheese starts bubbling. Turn on broiler and broil until cheese is golden brown, about 5 additional minutes.

Make pizza night more wholesome with these vegetarian and low-carb, portobello mushroom pizzas, substituting traditional crust with mushroom caps. Yum! | TheMountainKitchen.com
Make pizza night more wholesome with these vegetarian and low-carb, portobello mushroom pizzas, substituting traditional crust with mushroom caps. Yum! | TheMountainKitchen.com
Make pizza night more wholesome with these vegetarian and low-carb, portobello mushroom pizzas, substituting traditional crust with mushroom caps. Yum! | TheMountainKitchen.com

I was kind of on the fence as to whether to back the caps before adding the cheese and toppings. During the cooking process, some liquid cooks out of the mushrooms. I chose to skip pre-baking the mushroom caps go with a pizza topped Portobello from the start. I didn’t think mushroom liquid would be a bad thing. Turns out it was a good thing. A very good thing indeed! David and I loved them mushroom juice and all.

I hope you enjoy these pizzas as much as we did without any guilt whatsoever!

Make pizza night more wholesome with these vegetarian and low-carb, portobello mushroom pizzas, substituting traditional crust with mushroom caps. Yum! | TheMountainKitchen.com
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Portobello Mushroom Pizza

Make pizza night more wholesome with these vegetarian and low-carb, Portobello mushroom pizzas, substituting traditional crust with mushroom caps. Yum!
Course Main Course
Cuisine Italian, Meatless Monday, Vegetarian
Keyword Cap, mushroom, Pizzas, Portobello
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 373kcal
Author Debbie Spivey

Ingredients

  • 2 large Portobello mushroom caps
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon garlic powder
  • Kosher salt and fresh cracked black pepper to taste
  • pizza sauce (recipe to follow)
  • ½ cup mozzarella cheese shredded
  • ½ cup parmesan cheese shredded
  • ¼ cup black olives (optional)
  • 2 tablespoons fresh basil leaves chopped optional

Pizza Sauce

  • 1 cup tomato sauce
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil

Instructions

  • Preheat oven to 400 degrees F.
  • Prepare the pizza sauce: In a small saucepan over low heat; mix together tomato sauce, oregano, basil. Heat until warmed through.
  • Meanwhile, wipe down the mushroom caps with a damp paper towel to remove any dirt. Gently scrape off the gills inside the mushrooms caps with a spoon.
  • In a small bowl, combine the olive oil, garlic powder; season with salt and pepper, to taste. Brush the caps (all over) with the olive oil mixture.
  • Line a baking sheet with foil, arranging the mushrooms on it stem side up.
  • Spoon 2 tablespoons of the pizza sauce into each mushroom.
  • Top each cap with mozzarella cheese.
  • Add olives and artichokes and fresh basil along with any other topping of your choice. Sprinkle with parmesan cheese.
  • Bake the mushroom caps for 15 minutes or until the cheese starts bubbling. Turn on broiler and broil until cheese is golden brown, about 5 additional minutes.

Nutrition

Calories: 373kcal | Carbohydrates: 8g | Protein: 17g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 39mg | Sodium: 1092mg | Potassium: 350mg | Fiber: 2g | Sugar: 3g | Vitamin A: 765IU | Vitamin C: 3.9mg | Calcium: 446mg | Iron: 0.8mg
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