Description
A low-carb, flavor-packed twist on classic pizza — this Portobello Mushroom Pizza Bake features meaty portobello caps layered with rich marinara sauce, melty cheese, and your favorite pizza toppings for a wholesome and satisfying meal.
Ingredients
- 4 large portobello mushroom caps, cleaned and stems removed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup pizza sauce or marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/2 cup sliced pepperoni or other toppings (optional)
- Fresh basil or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking dish or sheet with parchment paper.
- Brush both sides of the portobello caps with olive oil and season with salt and pepper.
- Place mushrooms gill side up in the baking dish and bake for 10 minutes to release moisture. Pat dry with paper towels if needed.
- Spread a layer of pizza sauce inside each cap.
- Top with mozzarella, Parmesan, Italian seasoning, garlic powder, and your desired toppings (like pepperoni, olives, or bell peppers).
- Return to the oven and bake for another 10–12 minutes, or until cheese is melted and bubbly.
- Garnish with fresh basil or parsley and serve immediately.
Notes
- For a vegetarian version, skip the pepperoni and add veggies like spinach, onions, or mushrooms.
- Pre-baking the mushrooms helps prevent sogginess.
- Air fryer option: Cook at 375°F (190°C) for 8–10 minutes.
- Serve with a green salad for a light, balanced meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-American