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! Say hello to your new favourite keto meal! – 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 pizzas.
It’s a bit of an odd concept at first I will admit, and even as I was developing this recipe I did have my reservations. But let me tell you, mushroom based pizzas are fa-reaking delish.
What’s best they’re so easy to make. No faffing about with pizza dough, just clean and gut some portobello mushrooms and you’re well on your way.
‘So what makes your stuffed mushrooms so special then ey?’
Good question. After making countless batches of these (mainly as an excuse to eat myself into mushroom pizza oblivion), there’s one step I found to be most crucial when making stuffed portobello mushrooms.
First things first, let’s talk toppings.
Pizza Stuffed Portobello Mushroom Toppings
Honestly you can pick any toppings you fancy. But for me personally I find this combo the most mouthwatering:
- Pizza Sauce
- Mixed Peppers
- Italian Herbs
Preparing Portobello Mushrooms
The single most important step in this recipe is pre baking the shells before you stuff them.
Mushrooms contain a huge amount of water, which is consequently released when they are cooked. The first few rounds of testing this recipe I did what felt sensible, and merely chucked the fillings in the mushrooms and baked them in the oven. However it soon became apparent that unless I wanted a portobello swimming in water, it wasn’t going to work.
The stuff and bake method works perfectly if you’re using dry ingredients like quinoa or rice, because the extra moisture will actually keep everything from drying out. But with such wet ingredients like melted cheese and pizza sauce, the extra moisture just turns everything a little sloppy.
In such case a quick stint in the oven before you add the fillings will do these pizzas the world of good.
And by ‘add the fillings’ I mean raid the fridge of leftovers you need to use up of course.
How to prepare Pizza Stuffed Portobello Mushrooms
- Clean lightly with a damp cloth to remove dirt, then flip upside down.
- Pull out the stalk and gut out the gills with a tsp.
- Brush both sides with olive oil and sprinkle with salt and pepper.
- Prick 4-5 times with a toothpick.
And that’s it! They’re ready for the first round of cooking.
By pricking with a toothpick you’ll allow moisture to drip out the bottom of the mushroom, which is what we want. The holes are small enough for the fillings/sauce to not seep through, yet big enough for water to find it’s way out.
How to cook Pizza Stuffed Portobello Mushrooms
- Place mushrooms on a wire rack above an oven tray. Bake until some moisture is released (6-10mins).
- Soak up excess moisture with a paper towel.
- Pop on your toppings and grill until the cheese melts!
3 Tips for Perfect Pizza Stuffed Portobello Mushrooms
- Cleaning – Don’t be tempted to wash your mushrooms under the tap, that’ll only add unwanted moisture to the mushrooms. The best way to clean mushrooms is to grab a lightly damp cloth and clean them that way.
- Seasoning – It’s really important to season the mushrooms caps before they bake in the oven, just to avoid a bland finish. All the toppings in the world won’t mask an unseasoned mushroom base!
- Chop the veg small – Because the fillings only have a short time to cook under the grill, it’s important to chop your onions, peppers etc quite finely so they get the best chance of cooking all the way through.
Follow these fool proof steps and there’s no way you won’t fall in love with this recipe!
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!
How to make Pizza Stuffed Portobello Mushrooms (Full Recipe & Video)
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 (see notes)
- 4 tbsp Pizza Sauce
- 4 tbsp Cheddar, grated (or cheese of choice)
- 12 small slices Chorizo
- 4 tbsp Mixed Peppers, finely diced
- 4 tsp Onion, finely diced
- 1 tsp Italian Herbs
- Salt & Black Pepper
- Olive Oil
Preheat oven to 200c (390f).
Remove stalks from the mushrooms and scrape out the gills with a teaspoon. Lightly coat with Oil and give a good seasoning of Salt and Pepper. Grab a toothpick/cocktail stick and pierce the mushroom 4-5 times. This will allow moisture to drip out during cooking.
Place on a rack over a pan to catch the moisture that leaves. Bake for around 6-10 minutes or until they just begin to wilt and produce water. You want to ensure some moisture leaves, but not until they completely wilt flat. Use your best judgement based on the size of your mushrooms.
Drain away/soak up the excess moisture then finish building your masterpiece. Use a first layer of Pizza Sauce, then Cheese, then evenly sprinkle the rest of your toppings and finish with a dusting of Italian Herbs. Pop back in the oven and grill/broil for a few minutes until the cheese starts to crisp.
Enjoy! Oh and maybe grab some napkins. That cheese is gonna be oozey.
Watch how to make it!
a) Portobello Mushrooms - Try and get the most curved portobellos you can find. If they start out flat, they're going to wilt too much in the oven and the toppings will spill out. Also you can definitely trade out the portobello mushroom with just large flat mushrooms, just consider reducing your baking time depending on how much smaller they are.
b) Cleaning - 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.
c) Herbs - You can sub your own herbs, my advice however is to definitely include Basil and Oregano.
d) Finely diced toppings - Because the toppings only have a short amount of time under the grill, it's important to avoid large chunks of onion/pepper just to give them the best chance of cooking all the way through.
e) Baking - You can extend the baking time and completely cook the mushrooms through, which will extract a good amount of moisture. However this massively increases the chance of your mushrooms wilting completely flat. I personally enjoy the mushrooms still with a bit of their naturally curve, just so they contain as much filling as possible. In such case I find the optimum time for this, whilst still draining out some of the mushroom moisture, lies between 6-10 minutes. Use your best judgement for your desired result based on the size of your mushrooms!
f) Calories - based per mushroom pizza.
Some Crispy Baked Sweet Potato Fries go PERFECTLY with these stuffed portobellos!