‘These Pizza Stuffed Portobello Mushrooms are super easy, quick and great fun to make – They’re also PERFECT for the low-carb community among us!’ Hungry now? Jump to Recipe
You know, it’s kind of hypocritical how I ended up with this recipe. You must have seen all the different pizza base variations out there – zucchini base pizzas, cauliflower base pizzas; I actually saw a sprout base pizza not too long ago (yeah who knows). It kinda left me with the question which I’m sure asking right now, can’t a pizza just be a pizza?
Well my friends, the answer is yes, with the only exception EVER of portobello mushrooms.
I actually got the inspiration for these whilst whipping up some Chicken Stuffed Portobello Mushrooms and naturally thought ‘how can I increase the cheese content in what I’m eating?’. Voila, Pizza stuffed portobello mushrooms.
The best thing is these beauties are so easy to make.
Come take a closer look.
Here I gut the mushrooms, clean them and bake in the oven (face down) for a matter of minutes. Mushrooms have a huge amount of water stored in them so by giving them an initial roast, some of the water will be released. After, I stuff with mozzarella, cheddar and whatever toppings I’ve got knocking about in the fridge. This time round we got chorizo, mixed peppers, onion and italian seasoning.
And that’s just the beauty of pizzas, such a perfect opportunity to get rid of some leftovers you’ve got knocking about in the fridge.
Then simply pop under the grill until the cheese just starts to crisp.
It’s really as easy as this! (1 min recipe video)
And what’s even better (trust me, it gets better) is that these darlings are perfect for the low-carb community among us. Or for those of us in less of a low-carb community and more of a ‘that means I can load with more cheese right?’ community. Personally if you couldn’t already tell, I’m totally in the latter.
So next time you see time you get an urge to mix up your classic pizza style, spare a thought for these pizza stuffed portobello mushrooms. Better still, grab some mushrooms, some leftovers from the fridge and get involved!
Full recipe below and I’ll catch you on the next post 🙂
'These Pizza Stuffed Portobello Mushrooms are super easy, quick and great fun to make. Also they're PERFECT for the low-carb community among us!'
- 4 Portobello Mushrooms
- 4 tbsp Pizza Sauce
- 1 handful Mozzarella, grated (approx 1/2 cup)
- 1 handful Cheddar Cheese, grated (approx 1/2 cup)
- 2.6 oz (75g) Chorizo, sliced
- 1/2 Pepper/Capsicum (colour of choice)
- 1/2 small Onion, finely diced
- 1 tsp Italian Herbs
- Salt & Black Pepper, to taste
- Olive Oil
Preheat oven to 200c (390f).
Remove the stalks and scrape out the gills with a teaspoon. Gently clean with a damp towel to remove any excess dirt.
Lightly coat with Oil and give a good seasoning of Salt and Pepper. Place face down on a rack over a pan to catch the moisture that leaves. Bake for around 5 minutes or until they just begin to wilt and produce water.
Drain away/soak up the excess moisture then finish building your masterpiece. Use a first layer of pizza sauce, then mozzarella and top with cheddar. This will allow the Mozzarella to go gooey in the center and let the cheddar turn nice and crispy on the top. Evenly sprinkle the rest of your toppings and finish with a dusting of Italian Herbs. Pop back in the oven and grill for a few minutes until the cheese starts to crisp.
Enjoy! Oh and maybe grab some napkins. That cheese is gonna be oozey.
a) As 'extra' as it may seem to clean the mushrooms with a damp cloth, do try and avoid washing them. They contain a hefty amount of moisture as it is and cleaning under tap unfortunately will only add to that.
b) You can sub your own herbs, my advice however is to definitely include Basil and Oregano.
Love yourself some mushroom stuffing? Check out my Chicken Pesto Stuffed Portobello Mushrooms!
Cheers guys, this has been ‘ Pizza Stuffed Portobello Mushrooms ’. Comment, share, do whatever you fancy but for crying out loud don’t go bacon my heart. See you next time 🙂