DSC02664I picked up some beautiful portobello mushroom caps at the market the other day and decided I would try to make pizzas out of them.  I always loved mushrooms on my pizza, but this recipe turns that idea on its head … I literally put the pizza inside the mushroom.

My husband loved these and ate two.  The kids – not mushroom eaters – loved the “guts” and left the shell largely intact.  I was okay with that, because the mushrooms amped up the “fun” factor and made what was technically a crustless, grain-free pizza into something they would eat.

Use whatever toppings you’d like.  If you use a store-bought marinara, take care to select one without vegetable oils like soy or canola.  Opt for a straight olive oil version.  If you can’t do dairy, consider shredding some zucchini on top to give your pizza the feel of having something shredded.  You might be surprised at how little you miss the cheese.



Portobello Pizzas

  • 2 cups grassfed ground beef
  • 1/2 cup mild ground pork sausage
  • 2 cloves of garlic, pressed
  • pinch of salt
  • 4 portobello mushroom caps
  • pizza sauce and toppings of your choice
  1. Preheat oven to 350 degrees F.
  2. Wipe debris off mushrooms, remove stems, and use a spoon to gently scrape the gills from the underside.  Set aside.
  3. In a medium bowl, add ground beef, pork sausage, garlic, and salt.  Mix with hands until thoroughly combined.
  4. Separate the meat mixture into four even servings.  Being careful not to break the mushroom caps, gently press one helping of meat mixture into each cap.
  5. Place caps in baking dish and cook at 350 degrees F until the meat reaches an internal temperature of 145 degrees F.
  6. Remove from oven.  Top with sauce, toppings and if you can do dairy, a little cheese.
  7. Return to oven and cook until sauce is bubbly and cheese has melted, approximately 10-12 minutes.  If you are serving to children, make sure the internal temperature reaches 165 degrees F.
  8. Serve.



You can find this recipe and other fun posts at Thank Goodness It’s Monday #6 from Nourishing Joy!

15 Responses to “Portobello Pizzas”

  1. on 06 Feb 2013 at 7:46 pmKym

    I made these tonight but a vegan version; stuffed with veggies (carrots, peppers, onion, spinach) and topped with sauce and vegan “cheese”. We’ll see how they turn out but they look delicious cooking in the oven right now!

  2. on 06 Feb 2013 at 8:41 pmKristine Rudolph

    I love to see what people do with my recipes! Let us know how they turn out.

  3. on 06 Feb 2013 at 11:45 pmDanielle

    I must make these!! They look fabulous. Mushrooms are also nutritional, and contain niacin, zinc, potassium and riboflavin to name a few, and has been proven to shrink the size of some cancers! Its a Win Win recipe here.

  4. on 07 Feb 2013 at 9:12 amKristine Rudolph

    Mushrooms are intriguing little powerhouses to me!

  5. on 10 Feb 2013 at 2:29 amLouise @ ancestralchef.com

    That’s a really interesting recipe – never thought to use mushrooms as the base for pizzas! Looks really easy and delicious 🙂 I’ll have to give it a go!

  6. on 10 Feb 2013 at 1:31 pmKristine Rudolph

    Let me know how you like them! (And what other fun things you do with them!)

  7. […] 6. Portobello Crust One easy way to make sure that a crust has no grains in it is to get rid of the crust completely. Here they’re using portobello mushroom caps as the pizza crust, so no worries as to whether there’s any grains used. The nice part about it is that the mushrooms may not have the same texture, but they are good at holding all of the toppings, and you can follow their lead or come up with your own topping ideas. The portion size ends up being just right, and you can make it as meaty as you want since the vegetable is built in. […]

  8. on 17 Oct 2013 at 11:02 pmKatherine

    I made this recipe tonight. Our six-year-old was involved throughout, scraping the gills from the mushrooms, mixing the meat, and helping me divide the meat into four portions. She loved the idea of putting together a pizza that has a mushroom crust. My husband loved the recipe and we both found the serving size generous. Thanks for the fun recipe!

  9. on 17 Oct 2013 at 11:03 pmKatherine

    Oh, next time our daughter suggested adding pork sausage rather than pork because then it would be, in her words, “a sausage pizza!”

  10. on 18 Oct 2013 at 5:48 amKristine Rudolph

    I LOVE that she is so engaged in the process that she can offer improvements!

  11. on 19 Mar 2014 at 9:54 pmAmy Jo

    This was amazing! I added a little bit of onion to the meat mixture and put some black olives on top and it was a huge hit! My husband loved it and so did my neighbor who tried some. We will definitely make this again! Thanks for the great idea!

  12. on 20 Mar 2014 at 6:45 amKristine Rudolph

    So glad you enjoyed them! Thanks for dropping by to comment.

  13. […] 2. Portobello Pizza […]

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