Portobello Pizzas

A large portobello cap makes a sturdy base for pizza toppings. These are roasted with marinara, mozzarella, sliced pepperoni, oregano and garlic powder until the cheese bubbles and the mushrooms are tender. They take 30 minutes in total, 10 of them prep, and each pizza has 8 grams of carbohydrates.

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What Goes on Them

The card has the amounts. This is the role of each ingredient.

• Portobello caps (8 large): the base. They are hearty enough to hold the toppings.
• Marinara sauce (1 cup): about 2 tablespoons per cap. It adds flavor and moisture. A good sauce pairs well with the earthy mushrooms.
• Shredded mozzarella (1 ½ cups): the usual pizza cheese, melted and bubbly.
• Sliced pepperoni (½ cup): the savory, slightly spicy layer.
• Dried oregano, garlic powder, salt and pepper: the seasonings that go on last, before baking.
• Fresh basil (optional): a garnish for color.

Making the Pizzas

Heat the oven to 400°F (200°C). Wipe the caps with a damp paper towel, which cleans them without washing out their flavor. Remove the stems and gently scrape out the gills with a spoon, which leaves a little bowl for the toppings.

Set the caps stem side up on a baking sheet lined with parchment paper. Spread about 2 tablespoons of marinara on each, cover with mozzarella, add the pepperoni and sprinkle on the oregano, garlic powder, salt and pepper. Bake for 15 to 20 minutes, until the cheese is melted and bubbly and the mushrooms are tender. Let them cool for a few minutes, then add basil if you like.

Getting the Texture You Want

Ovens run differently, so watch the pizzas as they bake. For firmer mushrooms, bake a little less. For softer ones, leave them in longer. If you can, use a good marinara and fresh mozzarella.

Ways to Change Them

• Vegetarian: replace the pepperoni with sliced bell peppers, onions or olives.
• Other meats: spicy sausage or grilled chicken instead of pepperoni.
• Other cheeses: provolone is slightly sharper, feta is tangy, gouda also works, and mixing cheeses is fine.

What to Serve With Them

A side salad with an olive oil dressing, made with leafy greens, cherry tomatoes and cucumbers, adds a crisp contrast. Zucchini noodles or cauliflower rice are low-carb sides. For a drink, try sparkling water with a slice of lemon, or herbal tea.

Equipment

You need a baking sheet, parchment paper (aluminum foil works if you run out), a spoon for scraping the gills and measuring cups. A large oven-safe dish can replace the baking sheet.

Nutrition per Pizza

Each pizza has about 250 calories, 18 grams of fat (8 grams saturated), 8 grams of carbohydrates, 2 grams of fiber, 3 grams of sugar, 15 grams of protein and 600 milligrams of sodium.

FAQ

What toppings work besides pepperoni?

Bell peppers, onions or spinach make a vegetarian version, and crumbled feta or goat cheese gives a different flavor.

Can I make them ahead?

Yes. Assemble them, cover tightly with plastic wrap or foil and refrigerate. Bake when you are ready to serve.

How should leftovers be stored?

Keep them in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes, until heated through.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us