If you love pizza but want a lighter, low‑carb option, these Loaded Portobello Pizzas are the perfect choice.
Meaty portobello mushroom caps take the place of pizza crust, then get topped with sauce, cheese, and your favorite toppings for a quick and customizable meal.
This recipe became a favorite in our kitchen because it’s so easy to make and fun for everyone to customize.
You can load them up with whatever toppings you love, and they cook in less than 20 minutes—perfect for busy weeknights or a fun family dinner.
Why You’ll Love This Recipe
These Loaded Portobello Pizzas are cheesy, flavorful, and endlessly customizable. They’re a great way to enjoy the flavors of pizza without the carbs, and they’re naturally gluten‑free.
They’re perfect for a quick dinner, a party appetizer, or even a fun “build‑your‑own pizza” night with kids. Plus, you can make them as healthy or indulgent as you want by choosing your toppings.
What You’ll Need
- 4 large portobello mushroom caps
- 2 tablespoons olive oil
- ½ cup pizza sauce or marinara
- 1 cup shredded mozzarella cheese
- 12 slices mini pepperoni (or regular pepperoni pieces)
- ¼ cup sliced bell peppers
- 2 tablespoons sliced black olives (optional)
- ½ teaspoon Italian seasoning
- Fresh basil leaves (for garnish)
Pro Tips
- Remove gills for a milder flavor and more room for toppings.
- Pre‑roast mushrooms for 5–7 minutes to release excess moisture before adding toppings.
- Don’t overload with sauce—too much can make them watery.
- Use parchment paper on your baking sheet to catch any juices.
- Finish with fresh basil or Parmesan for a burst of flavor.
Tools You’ll Need
- Baking sheet
- Parchment paper or foil
- Small spoon for spreading sauce
- Knife and cutting board
Substitutions and Variations
- Cheese options: Try cheddar, provolone, or dairy‑free mozzarella.
- Vegetarian: Skip pepperoni and load up on veggies like mushrooms, onions, and spinach.
- Meat lovers: Add cooked sausage, bacon, or shredded chicken.
- White pizza version: Use olive oil and garlic instead of pizza sauce, with mozzarella and spinach.
Make‑Ahead Tips
- Prep toppings in advance and store them in the fridge.
- Clean and pre‑roast mushrooms earlier in the day, then add toppings and bake just before serving.
- Leftovers reheat well in the oven or air fryer for a quick snack.
How to Make Loaded Portobello Pizzas
1. Preheat the Oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Prepare the Mushrooms
Wipe mushroom caps clean. Remove stems and gently scrape out gills. Brush lightly with olive oil and place gill‑side up on the baking sheet.
3. Pre‑Roast the Mushrooms
Bake for 5–7 minutes to soften slightly and remove excess moisture.
4. Add Sauce and Toppings
Spread 2 tablespoons of pizza sauce inside each cap. Sprinkle with mozzarella, then add pepperoni, bell peppers, olives, and Italian seasoning.
5. Bake Until Cheese Melts
Return to the oven and bake for 8–10 minutes, until cheese is melted and bubbly.
6. Serve
Remove from the oven and garnish with fresh basil. Serve immediately while hot.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to keep the cheese melty and mushrooms firm.
Avoid freezing, as mushrooms release excess water when thawed.
Nutrition & Benefits
Portobello mushrooms are low in calories but provide fiber, B vitamins, and antioxidants.
By using mushrooms as the base, you cut carbs while still enjoying all the cheesy, savory goodness of pizza.
Recipe FAQ
1. Can I use smaller mushrooms?
Yes! Baby portobellos or large white mushrooms work for bite‑size pizzas.
2. Do I need to pre‑roast the mushrooms?
Yes, pre‑roasting helps remove moisture so the pizzas don’t get soggy.
3. Can I make these in an air fryer?
Absolutely—cook at 375°F (190°C) for 7–9 minutes until cheese melts.
4. What toppings work best?
Pepperoni, sausage, peppers, onions, olives, mushrooms, spinach, or even pineapple—anything you like on pizza!
5. Are these keto‑friendly?
Yes! As long as you use a low‑sugar pizza sauce, they’re naturally low‑carb and keto‑friendly.
Cheesy, Customizable, and Ready in Minutes
These Loaded Portobello Pizzas are a fun, easy way to enjoy pizza flavors without the carbs.
Perfect for weeknight dinners, parties, or meal prep, they’re cheesy, flavorful, and completely customizable.