These mini pizzas use Portobello mushrooms as the base instead of dough for a low carb option. You still have all of the delicious topping, but with less calories. With a Portobello Mushroom Pizza, you can add whatever toppings you like to keep everyone happy too.
Do you love pizza? If your hand isn’t raised then you might be in the wrong place. Sadly, eating pizza all day everyday is not good for us (I know – unfair, right?!), so, I have come up with this great alternative recipe which means all the delicious flavours of pizza can be in your life more often. This was actually the first recipe posted on the blog, nearly 7 years ago, so we have rephotographed it and reposted it as it’s one of our favourite recipes.
Do you want to be kept up to date on more delicious and healthy recipes like these Portobello Mushroom Pizzas? Please subscribe to the blog mailing list (it takes 30 seconds). You will get sent the new recipes straight to your inbox. Your email address won’t be passed on to anyone and you will never be spammed.
Click here to sign up.
Portobello mushrooms have a really meaty texture (well, as close to meat you can get with it being a vegetable) and they make a good sturdy pizza base. They are so low in calories too, that all the calories you save from not having a dough base, you can use for extra cheese, or maybe some dessert after. That is a good trade off to me!
We have kept the toppings on these pizzas fairly simple this time, with some spinach, marinara and the all important cheese. But, feel free to get creative and recreate all your favourite pizzas in these lighter Portobello Mushroom Pizzas. Add ham and pineapple for a Hawaiian, keep it classic with cheese and tomato or make a Texan BBQ with some shredded chicken and BBQ sauce.
There must be a downside to these pizzas, right? Well, you don’t get all the comforting bread flavour that you do wth a regular pizza. And there is no crust to dip. Also, mushrooms have a high water content so these do create a pool of liquid when cooking. Just gently pick them up and drain the liquid off before serving and you are good to go.
These Portobello Mushroom Pizzas have all the taste of a pizza, without the high carb content and calories. Pile your favourite toppings high and dig in.
How to make Portobello Mushroom Pizzas:
One: Peel the mushrooms and remove the stalks.
Two: Add 2 tbsp of marinara to each mushroom. To create more space, use a small spoon to scrape out some of the mushroom’s gills.
Three: Divide the spinach and basil equally between the four mushrooms.
Four: Add the cheese and put in a preheated oven at 200C/400F/Gas 6 for 20 minutes.
Instant Pot Portobello Mushrooms
You can cook these in your Instant Pot. Simply assemble the pizzas as above. Add a cup of water to the Instant pot and put the mushrooms on a trivet inside the pot.
Portobello Mushroom Pizza
- 4 Portobello mushrooms
- 80 g Light mature cheddar cheese
- 20 g spinach finely chopped
- 8 tbsp Marinara
- 4 tbsp Fresh basil, finely chopped
To cook in the oven:
- Peel the mushroom caps and remove the stalks.
- Divide the marinara, spinach, basil and cheese between each one.
- Put them in a preheated oven at 200C/390F/Gas 6 for 20 minutes.
- When cooked, gently drain any liquid.
To cook in the Instant Pot:
- Assemble the pizzas as in steps 1-2 above.
- Add a cup of water to the Instant pot and put the mushrooms on a trivet inside the pot.
- Close the Instant Pot lid and turn the valve to Sealing. Press the "Pressure Cook" button and set the time to 10 minutes on High pressure.
- When the Instant Pot is done cooking, natural release the steam for 5 minutes and then quick release.
- Remove the Pizzas carefully from the Instant Pot and serve.