These Stuffed Portobello Mushrooms make a simple, low-carb dinner you will love! These mushrooms are loaded with marinara, pepperoni slices, veggies, loads of cheese, and herbs!
I love it when I can make foods that feel indulgent and a little lighter! Today I'm sharing a weeknight favorite in our house! This dish has very little prep, requires no cooking ahead of time, and is ready in a flash!
Why You'll Love This Recipe
- customizable with your favorite pizza toppings
- ready in under 30 minutes
- low-carb and gluten-free
Ingredients
- Large Portobello Mushrooms: This recipe will also work with other varieties of mushrooms, such as baby bella, button, or cremini. Smaller mushrooms make a great appetizer. I suggest using large portobello mushrooms because they are the perfect serving size for a meal.
- Pizza sauce or Marinara: if you are following a keto diet, opt for a sugar-free sauce such as Rao's.
- Pepperoni: I sliced turkey pepperoni sticks for this recipe, but you can use whatever variety you prefer.
- Veggies: tomatoes, red onion and basil.
- Cheese: shredded mozzarella cheese and grated parmesan cheese.
How to make portobello pizzas
I'm hooked on stuffed mushrooms because you can turn your favorite comfort food into a guilt-free meal. I've previously made Enchilada Stuffed Portobellos and Lasagna Stuffed Portobellos, and so clearly, it was time for portobello pizzas!
- Wash your mushrooms well; rinse and dry or clean them with damp paper towels.
- Pull out the stems and reserve. Scoop out the gills with a spoon and discard.
- Brush mushrooms with olive oil and salt & pepper.
- Fill with your favorite pizza toppings! I used a mixture of chopped mushroom stems, tomatoes, pepperoni, onions, cheese and basil.
- I used shredded mozzarella and a generous sprinkling of parmesan.
- Bake until the mushroom cap is tender and the cheese is bubbly.
Variations
- Meat: cooked Italian sausage, salami, or prosciutto
- Vegetables and herbs: spinach, artichokes, shallot, green onion, red bell pepper, garlic, fresh herbs like oregano or fresh parsley. Top it with a pinch of red pepper flakes for a little heat!
- Cheese: Provolone, goat cheese, feta, or Asiago.
- Sauce: pesto or alfredo.
Recipe FAQ
Yes! You must bake them first, allow them to cool, and then wrap them in parchment or foil. Freeze for 1-2 months. You can either thaw completely or bake from frozen (see full directions in the Lasagna Portobello Mushroom recipe)
YES. I was dubious, but the mushrooms did not get soggy and were delicious after heating through in the microwave. I recommend packing with a few extra pepperoni sticks and some fruit (see below).
Absolutely. Refer to the directions in my Enchilada Stuffed Grilled Portobellos.
Serve
- a simple Kale Salad or a Slaw
- Grilled Broccoli or Snap Peas
- a salad tossed in this Balsamic Vinaigrette or Red Wine Vinaigrette
- extra pepperoni sticks and some berries for a healthy lunch on the go!
Watch the video below to see exactly how I prepped these pizza mushrooms. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Stuffed Portobello Mushrooms
Ingredients
- 4 portobello mushrooms (washed)
- 2 tablespoons olive oil
- salt & pepper
- ½ cup pizza sauce
- ½ Grimm's Lean Turkey Pepperoni Sticks sliced
- ½ cup cherry tomatoes (sliced)
- ¼ cup red onion slices
- 1 cup mozzarella cheese (shredded)
- ½ cup parmesan cheese (grated)
- ½ teaspoon dried basil leaves
Instructions
- Heat oven to 400°F (if you have convection, use this setting).
- Prepare the portobello mushrooms: remove the stems (reserve for filling) and scoop out the gills.
- Fill your 'pizzas': 2 tablespoons pizza sauce per mushroom, followed by pepperoni slices, cherry tomatoes, onions and chopped mushroom stems.
- Top with ½ cup shredded mozzarella, then a sprinkling of parmesan and basil. Add a few extra pepperoni slices.
- Bake in pre-heated oven on a baking sheet for 18-25 minutes, until cheese is melted and bubbly.
Storage
- Mushroom pizzas may be stored in a sealed container in the fridge for up to 4 days. Reheat until steaming hot and cheese is melted.
Video
Nutrition Information
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Elaine says
If you freeze these, do you do it before baking or after?
Delores Burgess says
could this be done in the air fryer
Denise says
That's such a great idea, Delores! I haven't tried but I bet it would work.