Today’s portobello mushroom pizza recipe is one that we eat on the regular. In fact, it has become our go to Friday night dinner. I tend to default to it after a long week because it can be put together quickly, it satisfies the classic weekend pizza craving AND it manages to be fairly healthy. It’s basically a triple threat.
I first became a fan of these rich mushrooms last fall when I made crab stuffed portobellos to commemorate our move into our new home. Since that introduction I have been searching for different ways to incorporate them into our diet because I love their unique dense and meaty taste. That flavor perfectly compliments my new favorite way to eat them…as a savory base for pizza.
When I went gluten free pizza was one of the hardest foods for me to let go of. I didn’t eat it on a regular basis but I liked to know it was an option if I wanted it. It was comforting to know that after a jam packed day I could always go home and opt to order a pizza instead of cooking dinner.
Portobellos in various stages of being topped.
While living in LA means there is an abundance of gluten free alternatives to classic pizza crust readily available it doesn’t mean any of them are good. Even the best have the tendency to taste like…well…cardboard. And who wants to eat cardboard with a bunch of tomato sauce plopped on top of it? Not me, no thank you.
Topped with basil, pepperoni and goat cheese. Ready for the oven!
Thus my search for an alternative source of pizza satisfaction began, ultimately leading me to my much-loved portobellos. By simply scooping out some mushroom gills, adding a dollop of pizza sauce – I highly recommend Trader Joe’s pizza sauce, it’s so addictive sometimes I eat a spoonful right out of the jar like the rebel that I am – and toppings of your choice, you have yourself a perfect filling, healthy, craving-gratifying dinner.
- 4 portobello mushrooms
- pizza sauce - I use Trader Joe's, it's delicious!
- fresh basil
- pepperoni
- goat cheese
- Preheat oven for 375 degrees.
- Clean the mushrooms by gently wiping them down with a paper towel.
- Pop out stems and scoop out gills with a spoon, taking care not to break through the sides of the mushrooms.
- Gently brush or wipe the outsides of the mushrooms with olive oil and place on a foil covered baking tray.
- Place a spoonful or two of pizza sauce inside the mushrooms and spread evenly.
- Add on toppings - I layer fresh basil, pepperoni and goat cheese.
- Bake for 12 minutes.