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Pepperoni Pizza Stuffed Portobello Mushrooms

Pepperoni pizza stuffed portobello mushrooms are a simple low carb dinner recipe. Portobello mushroom pizzas also make a delicious meal prep lunch!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner
Cuisine: Italian
Keyword: dinner, low carb, lunch
Servings: 4
Calories: 230kcal
Author: Denise


  • 4 portobello mushrooms (washed)
  • 2 tablespoons olive oil
  • salt & pepper
  • 1/2 cup pizza sauce
  • 4 Grimm's Lean Turkey Pepperoni Sticks sliced
  • 1/2 cup cherry tomatoes (sliced)
  • 1/4 cup onion slices
  • 1 cup mozzarella cheese (shredded)
  • 1/2 cup parmesan cheese (grated)
  • 1/2 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 1/2 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.
  • Enjoy!


  • 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.



Serving: 1mushroom | Calories: 230kcal | Carbohydrates: 7g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 565mg | Potassium: 495mg | Fiber: 1g | Sugar: 4g | Vitamin A: 10.2% | Vitamin C: 8.6% | Calcium: 29.9% | Iron: 5.8%