Portabella Mushroom Pizza
Indulge in the hearty flavors of this low-carb, gluten-free Portabella Mushroom Pizza, a perfect blend of savory simplicity and gourmet flair. Each meaty portabella mushroom cap serves as a delicious, nutrient-packed base, brushed with olive oil and seasoned with garlic powder, salt, and pepper for a flavorful start. Topped with zesty pizza sauce, gooey melted mozzarella, and optional pepperoni slices, this recipe hits all the cheesy, comforting notes of a classic pizza without the carbs. Ready in just 25 minutes, it’s an ideal option for weeknight dinners, appetizer spreads, or guilt-free indulgences. Garnish with fresh basil and a sprinkle of Parmesan for an elevated finish, and enjoy this healthier twist on a beloved favorite!
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Recipe Information
Ingredients
- 4 pieces Portabella mushroom caps
- 2 tablespoons Olive oil
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cups Pizza sauce
- 1 cups Shredded mozzarella cheese
- 8 pieces Pepperoni slices (optional)
- 4 pieces Fresh basil leaves (optional, for garnish)
- 2 tablespoons Grated Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Clean the portabella mushroom caps by gently wiping them with a damp paper towel to remove any dirt. Remove the stems and scrape out the gills using a spoon if desired.
Brush both sides of the mushroom caps with olive oil, then sprinkle them with garlic powder, salt, and black pepper.
Place the mushroom caps, gill-side up, on a baking sheet lined with parchment paper or a silicone baking mat.
Bake the mushrooms in the preheated oven for 8 minutes to allow them to soften and release excess moisture. Remove from the oven and carefully blot away any moisture with a paper towel.
Spread 2 tablespoons of pizza sauce onto the gill side of each mushroom cap.
Sprinkle 1/4 cup of shredded mozzarella cheese evenly over the sauce on each mushroom.
Top with 2 slices of pepperoni per mushroom cap if using, or add other toppings of your choice.
Return the baking sheet to the oven and bake for an additional 7 minutes, or until the cheese is melted and bubbly.
Optional: Turn on the broiler for 1-2 minutes to give the cheese a golden, bubbly finish. Keep an eye on it to prevent burning.
Remove the mushrooms from the oven and let them cool for 2-3 minutes. Garnish with fresh basil leaves and grated Parmesan cheese if desired.
Serve immediately and enjoy your Portabella Mushroom Pizza!
Nutrition Facts
Calories |
823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 2372 mg | 103% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 16.2 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 977 mg | 75% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2206 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
