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Easy Portobello Mushroom Cap Pizzas (Low-Carb)

These Easy Portobello Mushroom Cap Pizzas are an easy, low-carb way to enjoy pizza, and are ready in under 30 minutes.

These Easy Portobello Mushroom Cap Pizzas are fun, customizable and DELICIOUS!

These Easy Portobello Mushroom Cap Pizzas are an easy, low-carb way to enjoy pizza, and are ready in under 30 minutes. They’re perfect to serve as a side or with a salad for a quick dinner.

We could honestly eat pizza every day! But then we’d probably turn into a pizza, which isn’t an option. Thankfully, there’s a healthy, yet satisfying way to enjoy the flavors of pizza, without all the carbs and calories… by making these Easy Portobello Mushroom Cap Pizzas!

While it’s not a 1:1 swap with a traditional thick crust pizza, it’s certainly a delicious alternative that you and your family will absolutely LOVE. Make a fun theme night out of it and get your whole family involved by allowing them to customize their own personal portobello pizzas.

Ingredient Ideas

Protein: We often use rotisserie chicken in this recipe as an easy way to pack on protein. You can also use ground beef, turkey, sausage, leftover carnitas (another one of our favorites) or beans for a vegetarian option. If you’re using meat, make sure to cook it before topping your pizza.

Sauce: Change it up by using pesto, extra virgin olive oil + minced garlic, crushed canned tomatoes or BBQ sauce.

Cheese: Use any cheese you have on hand or whatever cheese will complement your toppings! Some favorites are feta, goat, cheddar, gouda and jalapeño pepper jack. For a vegan option, use vegan cheese.

Toppings: The sky is the limit with veggies. Use sautéed veggies from the night before or chop and use raw ones. Some great ideas are bell peppers, banana peppers, onions, mushrooms, broccoli, corn (great with beans), sun-dried tomatoes, fresh garlic and basil.

A great appetizer for entertaining

These delicious Portobello Mushroom Cap Pizzas can be made as an appetizer. Simply use baby portobello mushrooms and decrease bake time by 5 minutes.

What should I serve my pizza with?

Our personal favorite way to serve them is with a big side salad or with a fish dish. For a heavier option (which we sometimes do for our uber-hungry hubbies), you can serve them on top of a slice of toasted sourdough bread.

Storing and reheating leftovers

Portobello pizzas are best when eaten within 3 days of being made; otherwise, the mushroom cap tends to get soggy. To reheat them you can microwave them for 1-2 minutes or toss them in the oven or toaster oven at 375 degrees for 10-15 minutes.

Make them ahead of time and freeze them

Once cooled completely, wrap them in plastic wrap and store in an airtight container. They’ll keep in the freezer for up to 3 months. To serve, bake them (frozen) at 375 degrees for 35-40 minutes.

Did you make this recipe?

If you make this Easy Portobello Mushroom Cap Pizzas (Low-Carb) Recipe, we would love to hear how they turned out! Leave a comment below sharing what your friends and family thought of it. We love hearing from you and your ideas inspire us all! Don’t forget to tag @fullforlifegal on Instagram so we can admire your masterpiece! 🌟

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Easy Portobello Mushroom Cap Pizzas (Low-Carb)

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These Easy Portobello Mushroom Cap Pizzas are an easy, low-carb way to enjoy pizza, and are ready in under 30 minutes. The sky is the limit when it comes to toppings including chicken, beef, sausage, beans, veggies, sauce and cheese! They’re perfect to serve as a side or with a salad for a quick dinner.


  • 4 large portobello mushrooms caps, stems removed
  • 4 tablespoons sauce of choice (marinara, pesto, BBQ)
  • 3/4 cup mozzarella cheese (use ball of mozzarella for best results)
  • 1 cup toppings of choice (see above suggestions)
  • 1 pinch Italian seasoning


  1. Preheat oven to 375 degrees. Place cleaned mushroom caps, stem/gill side down on a parchment paper lined baking sheet. Roast for 15 minutes, until caps are soft. While caps are baking, prepare toppings and protein of your choice.
  2. Remove from the oven and carefully flip the mushroom caps over. If water accumulates on the baking sheet, drain the liquid. Evenly spoon and spread 1 tablespoon of sauce in cup of each cap. Divide cheese and desired toppings among mushrooms. Return to the oven for an additional 10 minutes, until mushrooms are tender and cheese is melted. To brown the top of the cheese (optional), broil for the last 2 minutes. Serve and enjoy!


Always check for FfL-friendly ingredients.

We recommend organic ingredients when feasible.

  • Category: Recipes
  • Method: Sheet Pan, Too Easy, 30 Minute Meals

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