Pepperoni pizza stuffed portobello mushrooms are a simple low carb dinner recipe, and also make a delicious meal prep lunch!
Disclaimer: this post was sponsored by Grimm's Fine Foods. Thank you for supporting the brands that I love!
Now that I've gotten your attention with that glorious CHEEEEESE, can we also talk pepperoni? Because these pepperoni pizza stuffed portobello mushrooms are made with my favourite Lean Turkey Pepperoni from Grimm's Fine Foods.
I love the clean ingredient list, the fact that it's gluten, lactose and MSG free, and it's a delicious savory snack is portable and full of protein to fill you up! I love keeping my fridge stocked with Grimm's Lean Turkey Pepperoni because it's such an easy snack to grab. Often I will have two pepperoni sticks for my mid-afternoon snack and they keep me full until dinner!
Be sure to check at your local grocer for Grimm's Lean Turkey Pepperoni, or the Grimm's website for availability.
I figured that these pepperoni pizza stuffed portobello mushrooms were the perfect way to use my Lean Turkey Pepperoni!
These pepperoni pizza stuffed portobello mushrooms are
- customizable with your favorite pizza toppings
- ready in under 30 minutes
- low carb and gluten-free
- perfect for lunches!
How to make portobello pizzas
I'm hooked on stuffed portobello mushroom recipes 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.
- 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 chopped mushroom stems, tomatoes, Grimm's Lean Pepperoni Sticks and onions.
- Cheese it up: I used shredded mozza and a generous sprinkling of parmesan.
- Sprinkle with dried basil.
- More pepperoni!
- Bake 'em.
Can these mushroom pizzas be frozen?
Yes! You need to bake them first, allow to cool, then wrap up 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)
Do these portobello mushroom pizzas really last as a meal prep lunch?
YES. I was dubious myself, but the mushrooms did not get soggy and were really delicious after heating through in the microwave. I recommend packing with a few extra pepperoni sticks and some fruit (see below).
Can I grill them?
I haven't tested this, but I bet that would work great! Refer to the directions in my Enchilada Stuffed Grilled Portobellos.
What other toppings can I use?
You can go wild! I bet bell peppers, olives, pineapple and hot peppers would all be great. I bet using pesto or salsa in place of pizza sauce would be great, too!
What to serve with it
- 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!
- I highly recommend investing in a good quality sheet pan (I use these ones!)
- Lunch boxes- I used these 3 cup glass storage containers and these silicone baking molds
- Looking for more low carb lunch ideas? Check out this Low Carb Meatloaf & Cauliflower Mash, this Low Carb Cheesy Chicken & Rice, these Low Carb Breakfast Meal Prep Bowls or this round up with more than 26 Low Carb Meals Perfect For Meal Prep
- 4 portobello mushrooms (washed)
- 2 tablespoons olive oil
- salt & pepper
- ½ cup pizza sauce
- 4 Grimm's Lean Turkey Pepperoni Sticks sliced
- ½ cup cherry tomatoes (sliced)
- ¼ cup onion slices
- 1 cup mozzarella cheese (shredded)
- ½ cup parmesan cheese (grated)
- ½ teaspoon dried basil leaves
- 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 Grimm's Lean Turkey Pepperoni Stick 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.
- 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.
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