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Easy Portobello Pizzas

Easy Portobello Pizzas

15 MIN

Sneak in an extra vegetable serving (and cut down on prep time) by swapping pizza dough for mushrooms! Top portobello mushroom caps with jarred sauce, shredded cheese and your favorite toppings for a healthy meal that’s ready in 15 minutes. And for those in the fam who may not be crazy for mushrooms, swap in a halved English muffin!

  • 4 large portobello mushroom caps
  • 2 teaspoons olive oil
  • 1/2 cup jarred pizza sauce
  • 1/2 cup shredded mozzarella cheese
  • Toppings: Dried Italian herbs, sliced pepperoni, sliced kalamata olives, jarred roasted red peppers, canned artichoke hearts, chopped fresh basil

Preheat broiler.

Using a spoon, remove the stems and scrape out the brown gills of mushrooms. Brush the tops of the mushrooms with olive oil.

Broil mushrooms, top side up, for 3-4 minutes, or until mushrooms begin to shrink slightly. Remove pan from oven and carefully flip mushrooms.

Top each mushroom with 1-2 tablespoons pizza sauce, 2 tablespoons shredded cheese and desired toppings.

Return mushrooms to broiler for 3-4 more minutes, or until cheese melts.

Serves 2-4.

This recipe is adapted from a Heinen’s What’s for Dinner recipe. Check out the original recipe post here

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2 comments on “Easy Portobello Pizzas

  1. I loved this. The portobello makes the best of all! I used sun-dried tomatoe base (as it’s all I had) instead of marinara. I placed bell pepper, fresh spinach, artichokes, then mozzarella. then topped with pepperoni and basil/oregano! I mean fabulous!!!,

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