Portobello Mushroom Cap Pizzas {A Meatless Monday Recipe

Finally, there is pizza you can make in minutes without feeling you are wrecking your diet! You can make pizza night more wholesome with these vegetarian and low-carb, portobello mushroom cap pizzas. Oh, and not to mention these pizzas are gluten-free also!

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. I had been wanting to make mushroom cap pizzas for a long time, so when I saw those beauties, I knew exactly what we were going to have: Portobello Mushroom Cap Pizzas.

Traditional bread crust is substituted with portobello mushroom caps, topped with whatever vegetables and cheeses you choose! Now you can get your pizza fix without all the guilt that comes along with it.

The pizzas are so easy to make! The pizza sauce comes together in just a few minutes and best of all, you don’t have to worry about messing with sticky dough and slinging flour all over the kitchen, which makes clean up a breeze.

Let’s make some pizzas!

How To Make Portobello Mushroom Cap Pizzas:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil; set aside.

Make The Pizza Sauce:

In a small saucepan over low heat; mix together tomato sauce, oregano, basil. Heat until warmed through, then turn off the heat.

Prepare The Mushroom Caps:

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.

NOTE: Removing the gills is 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.

Arrange the mushrooms on it stem side up on the prepared baking sheet.

In a small bowl, combine the olive oil, garlic powder; season with salt and pepper.

Brush the caps all over the olive oil mixture.

Create The Mushroom Cap Pizzas:

Spoon 2 tablespoons of the pizza sauce into each mushroom and top each mushroom cap with mozzarella cheese.

Top the mushroom caps with olives or any other toppings of your choice. Then sprinkle with Parmesan cheese.

Bake The Pizzas:

Bake the mushroom caps for 15 minutes or until the cheese starts bubbling. Turn on broiler and broil until cheese is golden brown, about 3 to 5 additional minutes. Then remove the mushroom caps from the oven.

Serve The Portobello Mushroom Cap Pizzas:

Garnish with fresh basil, a sprinkle of parmesan cheese, and red pepper flakes, if desired. Serve immediately.

Forks are optional!

I was kind of on the fence as to whether to bake the caps before adding the cheese and toppings because during the cooking process some liquid cooks out of the mushrooms. I ended up skipping the pre-baking the mushroom caps go with a pizza topped Portobello from the start. 

How could the mushroom liquid 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. At 399 calories a serving, there will be no guilt whatsoever!