Pizza Stuffed Portobello Mushrooms

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.

Pizza Stuffed Portobello Mushrooms - Overhead


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.

Preparing Portobello Mushrooms

Pizza Stuffed Portobello Mushrooms - Grilling


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.

Pizza Stuffed Portobello Mushrooms - pre-grill

3 Tips for Perfect Pizza Stuffed Portobello Mushrooms

  1. 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.
  2. 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!
  3. 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.

Pizza Stuffed Portobello Mushrooms - Served

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)

5 from 4 votes
Pizza Stuffed Portobello Mushrooms
Pizza Stuffed Portobello Mushrooms
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins

'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!'

Course: Appetizer, Brunch, Leftovers, Lunch
Cuisine: Italian, Original
Keyword: Pizza Stuffed Portobello Mushrooms
Servings: 4
Calories: 195 kcal
Author: Chris
  • 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
  1. Preheat oven to 200c (390f).

  2. Remove the stalks and scrape out the gills with a teaspoon. Gently clean with a damp towel to remove any excess dirt.

  3. 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 6-10 minutes or until they just begin to wilt and produce water.

  4. 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.

  5. Enjoy! Oh and maybe grab some napkins. That cheese is gonna be oozey.

Watch how to make it!

Recipe Notes

a) 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.


b) Herbs - You can sub your own herbs, my advice however is to definitely include Basil and Oregano. 


c) Flat Mushrooms - 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.


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. If that's not something that concerns you too much then certainly go ahead and bake longer. 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!


f) Calories - based per mushroom pizza.

Nutrition Facts
Pizza Stuffed Portobello Mushrooms
Amount Per Serving
Calories 195 Calories from Fat 112
% Daily Value*
Total Fat 12.45g 19%
Saturated Fat 5.561g 28%
Trans Fat 0.17g
Polyunsaturated Fat 0.976g
Monounsaturated Fat 4.732g
Cholesterol 33mg 11%
Sodium 512mg 21%
Potassium 490mg 14%
Total Carbohydrates 7.02g 2%
Dietary Fiber 1.9g 8%
Sugars 3.72g
Protein 14.69g 29%
Vitamin A 25%
Vitamin C 24%
Calcium 25%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

Some Crispy Baked Sweet Potato Fries go PERFECTLY with these stuffed portobellos!

Crispy Oven Baked Sweet Potato Fries

If you loved these Pizza Stuffed Portobello Mushrooms be sure to pin them for later! Already made them or have a burning question? Give me a shout in the comments and pick up your free ecookbook along the way!

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! #keto #lowcarb #mushroom #pizza |


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  • Reply
    April 28, 2017 at 7:00 am

    What a fun and tasty way to serve mushrooms.

    • Reply
      December 5, 2017 at 7:05 pm

      Thanks, Linda 🙂

  • Reply
    December 5, 2017 at 7:15 pm

    I’m drooling looking at these, they look SO delicious and so much fun!

    • Reply
      December 5, 2017 at 7:18 pm

      They totally are! Hence why I may have accidentally eaten all 6…

  • Reply
    Amy @ Little Dairy on the Prairie
    December 5, 2017 at 7:15 pm

    Great way to lighten up you pizza but still enjoy the flavor!

    • Reply
      December 5, 2017 at 7:18 pm

      So glad you agree, Amy 🙂

  • Reply
    December 5, 2017 at 8:58 pm

    This is such a neat idea. I would have to make it vegetarian or use turkey or chicken sausage. Great pics.

    • Reply
      December 6, 2017 at 9:50 am

      All those options sound perfect! Enjoy 🙂

  • Reply
    December 5, 2017 at 9:38 pm

    This is our favourite low carb pizza option. All of the topping flavour, which is the best part.

    • Reply
      December 6, 2017 at 9:50 am

      Totally agree, Danii!!

  • Reply
    December 6, 2017 at 3:06 am

    You had me at pizza. What a great alternative to a pizza crust. Yummy.

    • Reply
      December 6, 2017 at 9:50 am

      Thanks, Luci 🙂

  • Reply
    April 17, 2018 at 6:46 am

    Absolutely Amazing. I used pepperoni instead of chorizo.

    • Reply
      April 17, 2018 at 10:58 am

      Awesome! Great to hear pepperoni works too, I’ll have to try it 🙂

  • Reply
    May 7, 2018 at 6:14 pm

    I made these and they are awesome! Thank you for sharing your recipe

    • Reply
      May 7, 2018 at 6:17 pm

      You’re more than welcome, Chris! Great to hear you enjoyed them!!

  • Reply
    Coni Carter
    July 27, 2018 at 3:38 pm

    Macros please

    • Reply
      July 28, 2018 at 11:44 am

      Hey Coni, please find the nutrition card at the bottom of the recipe 🙂

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