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This filling Personal Portobello Pizza turns a basic mushroom into a tasty low-carb pizza substitute that hits the spot without any regrets. I began whipping these up when I was trying to eat fewer refined carbs, and they soon became my go-to weeknight meal.
I stumbled upon this idea during a midnight snack hunt when my fridge had mushrooms but no dough. Now it's what I turn to whenever I want something that feels indulgent but isn't as heavy as regular pizza.
What You Need
- Large portobello mushroom: Works as a natural pizza base with its substantial texture and woodsy taste
- Spaghetti sauce: Go for something chunky to avoid extra liquid and get more flavor in each bite
- Mozzarella cheese: Try to use fresh for that awesome stringy pull when you take a bite
- Sliced black olives: Gives you that salty Mediterranean kick that works well with the rich cheese
- Pepperoni slices: Brings that familiar pizza flavor with a bit of heat
- Chopped garlic: Go with fresh cloves for better aroma than the stuff from jars
How To Make It
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- Get Your Mushroom Ready:
- Pull off the stem completely and wipe the cap using a damp paper towel. Don't wash mushrooms under water as they'll soak it up like a sponge and make your pizza all wet.
- Bake The Mushroom First:
- Put the mushroom upside down on a baking sheet and cook it for 5 minutes at 375°F. This key step gets rid of extra moisture so your pizza stays firm, not soggy.
- Put On The Sauce:
- Spoon about a tablespoon of sauce into the cap, spreading it around. Don't go overboard or it'll spill during cooking. The mushroom's edge makes a nice little wall for your sauce.
- Stack Your Toppings:
- First put down half your cheese, then add the olives, pepperoni, and garlic before covering with the rest of your cheese. This way, your toppings won't slide off when you take a bite.
- Finish Cooking:
- Pop it back in the oven for 20 minutes until you see the cheese bubbling with some golden spots. Let it sit for 2 minutes after cooking so the cheese firms up a bit and isn't too messy to eat.
My top way to make this recipe even better is swapping in smoked mozzarella. I found this by accident when I grabbed the wrong pack at the store, and now I can't go back. The smoky notes really work with the mushroom's earthy flavor.
Picking The Right Mushroom
Look for mushrooms that are firm with caps intact and no slime. Bigger ones work better as pizza bases, so grab ones at least 4 inches across. Check that the gills underneath are dark brown and dry, not wet-looking, which shows they're fresh. I like finding ones with deeper caps that can hold lots of toppings without making a mess.
Keeping Leftovers
These mushroom pizzas taste best right after you make them but will keep in a sealed container in the fridge for up to two days. To warm them up, put them in a 350°F oven for 5–7 minutes until hot. Skip the microwave as it makes the mushroom rubbery and too wet. I actually like eating the cold leftovers straight from the fridge for lunch the next day.
Ways To Switch It Up
You can turn this simple recipe into tons of different versions based on what pizza styles you like. Try a Mediterranean take with feta, olives, and some oregano sprinkled on top. Make a morning version with a small egg and some diced ham. Get fancy with goat cheese, sweet cooked onions, and a little balsamic drizzle. My husband can't get enough of the BBQ chicken version with cheddar and red onions, while my kids stick to the basic margherita with fresh basil added after cooking.
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This dish hits the spot when you want pizza but need something lighter. Every bite is totally worth it!
Frequently Asked Questions
- → Can I use a different cheese?
Absolutely! Swap in cheddar, Parmesan, or even a mixed cheese blend to vary the taste and texture.
- → What can replace pepperoni?
Try turkey pepperoni, sausage, or go veggie with zucchini slices or bell peppers as toppings.
- → How do I make this vegetarian?
Skip the meat and pile on veggies like mushrooms, spinach, or cherry tomatoes for a veggie-loaded dish.
- → Can this be cooked in an air fryer?
Yep! Bake it in your air fryer at 375°F for 10-12 minutes, keeping an eye on it to avoid overcooking.
- → What are other sauce options?
Switch it up with pesto, Alfredo, or even a buttery garlic spread to add variety.