Portabella Mushroom Pizzas

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Portabella mushrooms. Those savory, earthy caps are deserving of a little bit of my attention. Sadly, I’d neglected them until recently.

Even though I love mushrooms, I always put off trying the 4.5″ caps as a base because I didn’t think I’d really like the earthy, fleshy fungus as a believable bottom. This is one of those times when I was so glad I delved out of my comfort zone and tried these Vitamin-rich bits of fabulosity.

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Not only did I put this delicious ‘shroom to the test, I tested it three different ways, using fresh basil, spinach, some cheeses, and a simple, garden-variety no-sugar added store brand pizza sauce. I know you can’t afford to be too fussy, and neither can I. In the end, it has to taste good, and with the ingredients we can find, right?

Notice how a bunch of parsley can really pop those red colors? That’s because red and green are complementary colors on the color wheel. Try looking for colors that work well together in dishes for food that looks pretty enough to eat–but that you almost don’t want to…

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I always sample different flavors because I love variety, so I made a simple pizza (above, right), a Greek-styled option (above, top), and one suitable for company (above, lower left), in a cute little ramekin that’s perfect for serving individually at dinner.

All three were positively addicting and delicious. These mushroom bottoms are tops as far as I’m concerned. Versatile, delicious, and not imposing as I’d once imagined, I am pretty freaky-pleased with how many things I could do with the produce, and, moreover, how much I every iteration.

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Here (above), I topped a mushroom with red bell pepper, feta, and fresh parsley for a colorful pop of color and flavor. The robust, earthy kick of the sauce and the peppers offset the cooling parsley and the pungent feta and mushroom.

I especially love how beefy the stem is. One chopped stem per mushroom, and you have an ample amount of mushroom gladness for every bite. It’s also the quintessential comfort food as we ease into spring from winter, but it’s also wonderful enough that you can serve this to your vegetarian friends (skip the pepperoni) and impress them with your mad culinary skills.

MushroomPizza6webThis dish (above) is definitely company-worthy. You can place mushroom caps in separate ramekins, or you can bake them all together in a casserole dish in the oven. If you do decide to bake several in the oven in the same dish, still check the dish after 12 minutes. The mushrooms don’t need long to cook. Fresh parsley adds the perfect finishing touch to an already pretty, hearty, filling meal.

I love these decadent caps because they feel beefy are aren’t at all fussy. They mimic protein in their behavior in cooking. They’re filling, and they’re also incredibly low in calories and in carbohydrates (important for those of us watching out blood sugars). Honestly, just writing this post and reliving these recipes has me wanting to visit the store again to make more of these filling little pizzas.

Even as leftovers, each dish was positively delicious reheated (covered) in the microwave, so make extras ahead and take them with you to work.

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Easy Peasy: 1 tsp Olive oil + Portabella Mushroom + Pizza Sauce  + Provolone + Pepperoni*

Instructions: Preheat oven to 375 degrees Fahrenheit. Gently wash mushroom caps and gently pat dry with paper towels. Pop out the center stem and set aside as a topping. Brush the bottom of each cap with oil. Place on the ungreased sheet and top with desired ingredients.  Bake for 10-12 minutes, checking at 10 minutes, and then at 12, or until cheese is lightly golden and melted.

Share. Maybe.

*Note that this dish is not vegetarian, but the other two are. For that reason, I still chose the “vegetarian” distinction.

Per pizza: 207 Cals.; 9 g Carbs.; 3 g Fiber; 6 g Net Carbs. ; 10 g Protein; 15 g Fat

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Greek to Me:  1 tsp Olive oil + Portabella Mushroom + Pizza sauce + Red bell pepper + Mushroom stem+  Feta + Minced garlic + Fresh parsley

Instructions: Preheat oven to 375 degrees Fahrenheit. Gently wash mushroom caps and gently pat dry with paper towels. Pop out the center stem and set aside as a topping. Brush the bottom of each cap with oil. Place on the ungreased sheet and top with desired ingredients.  Bake for 10-12 minutes, checking at 10 minutes, and then at 12, or until cheese is lightly golden and melted.

Share. Maybe.
Per pizza: 185 Cals.; 10 g Carbs.; 3 g Fiber; 7 g Net Carbs. ; 7 g Protein; 11 g Fat

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A Touch of Italy:  1 tsp Olive oil + Portabella Mushroom + Pizza sauce + Fresh Spinach + Mushroom stem + Minced garlic + Fresh parsley + Provolone + Pesto

Instructions: Preheat oven to 375 degrees Fahrenheit. Gently wash mushroom caps and gently pat dry with paper towels. Pop out the center stem and set aside as a topping. Brush the bottom of each cap with oil. Place on the ungreased sheet and top with desired ingredients.  Bake for 10-12 minutes, checking at 10 minutes, and then at 12, or until cheese is lightly golden and melted.

Share. Maybe.
Per pizza: 170 Cals.; 10 g Carbs.; 4 g Fiber; 6 g Net Carbs. ; 10 g Protein; 10 g Fat

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As you can see, it is so easy to bend mushroom caps to your will. They flatten out with baking, don’t detract from the flavors of the dish, and, in fact, are an amazing way to try a mushroom, even if you’ve never been a mushroom fan before. The ease of this dish means kids can even prepare their own toppings.

A pizza bar just might be in order for your next Friday feast fest.

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 I love to hear from you, so please leave a comment below: How so you like to top your portabella mushroom pizzas?

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Comments

  1. I have never liked mushrooms until these! I love these!! I scrape out the veiny things in the middle first though. It seems to help reduce the earthy flavor… :)

    • I love mushrooms, but I wasn’t sure if these would be too too. They’re really not. If I ever had to go meat free, these would be in almost every dish.

    • Sue, I’m glad to see a mushroom hater love these :) I almost didn’t read this post at all, but I love that you gave it a shot – you might have convinced me to give it a go! (thanks for the tip on the veiny things…those are scary)

      • yeah I think removing the veins helps a lot! the funny thing is now the boyfriend LOVES them too! He actually gets disappointed if I make them and tell him they are for MY lunches! lol!!

  2. Try this paleo recipe from Sarah Fragaso–it’s SO good! Reminds me of Thanksgiving stuffing and is great with an over easy egg on top!
    http://everydaypaleo.com/giant-stuffed-mushrooms/

  3. Terry Duncan says:

    Well give me a moment! That is so smart — I thought I was smart just stuffing it with cheese, onions or whatever —-but the pizza deal is an awesome idea…..Jamie you have done it again——thank you!

  4. Ive just done some of these and popped them in the freezer, I used cooked minced pork with grated chedder on and two slices of mozzarella and froze them I will take them out and stick them in the oven, ive done some stuffed peppers the same way.Im trying to prepare some meals in advance to make sure i have some things I can throw in when Im in a rush xx

  5. I love Portabellas, and this is such a great idea! Thanks!

  6. I love this idea!

  7. I’d say anything tastes good when it’s made into a pizza, and portabellas are really popular right now! This looks yummy!!!

  8. These are also good with goat cheese and on the grill.

  9. I’ve been making Portabella Mushroom Pizzas for years and love them, especially as leftovers as the flavors have time to meld. One hint: if you have one, bake them in a “stone” pan because it makes the mushroom soooo tender. The difference is unbelievable; I tried one cooked in a metal pan once and the consistency of the mushroom was like “rubber” compared to the stone pan.

  10. I love Portabella Mushrooms myself and I’ve just recently found your sight. I have been seriously thinking about trying your other other recipes for pizza dough and kept thinking I’m just too busy right now to do that, then Happy Birthday you give the perfect birthday present. Thank you, it was a free and easy birthday present from you to me. I currently use these wonderful mushrooms as hamburger buns cooked on the grill. Can we say yummy…. yes we can. One of my favorite toppings on pizza is mushrooms and to have someone present me with a wonderful and easy pizza crust which is concave and will hold plenty of ingredients. I don’t just get mushrooms on the top, but on the bottom too!

    I am fairly new to your sight and so far alot of what I’ve seen has created some kind of an ah hah moment and you can’t say that about all sights. I will be lurking around watching you and your friends. Thanks for givings us such a great sight to watch.

  11. Do not wash! I repeat….Do not wash any mushrooms ever because they will become tough! dampen a paper towel or kitchen cloth and gently wipe away and dirt and grit from the caps and that it all you need to do for cleaning them.

  12. Made this tonight for the first time with a lot of doubt coming from my other half. He was concerned it would be “too mushroomy” even though we both enjoy mushrooms. He has licked his plate clean after seconds and insists this recipe be put into heavy rotation. While we enjoy several variations of low-carb pizza, this one is the BEST! Many thanks!

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