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 0il + 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.