This 30-Minute Loaded Portobello Pizza is a low carb, low cost, gluten-free version of everyone’s favorite comfort food. This healthier classic is a budget-friendly, hearty vegetarian delight that lets you indulge without all of the guilt.
You’re craving pizza; it happens at least once every week, if not once every day.
For practical reasons, you decide to not order the usual from the Pizza Hut down the street – if only to give the delivery guy, Pete, a rest because he’s on a first name basis with you by now. But seriously, you still want pizza, don’t you?
Not to worry, there’s a point to making you think about pizza. I have a low cost, low carb alternative to your favorite comfort food. Stuff your portobellos, and you’re back in business, not thinking of that greasy pie you wanted before. It’s really a trick, though. Eat vegetables, and call it pizza.
Everyone knows how much I love baking and eating bread. I’ve spent countless hours making the perfect pizza crust. Since everyone’s always talking about how cutting back on carbs will help your health and weight loss goals, I figured I should come up with a low-carb version of one of my favorite indulgences, pizza! While I’m not willing to give up the treasure that is pasta, I am willing to compromise on pizza. Using portobello mushrooms as a base was an incredible idea that I can’t, in good conscience, take credit for.
So many talented bloggers inspired me with their spins on stuffed portobellos – using goat cheese, spinach, tomatoes, couscous, wild rice, and so much more. This recipe was created as an amalgamation of their unique tips and tricks. Life as a Strawberry taught me the aluminum ring trick that you’ll read about later. A Food Centric Life taught me a very necessary trick to bring out the rich flavor of the portobello mushrooms; to broil the mushrooms before adding toppings.
How to make a 30-Minute Loaded Portobello Pizza:
Step 1: Wash and scrape the gills of the mushroom carefully.
Step 2: After scraping all the gills out, wash your mushrooms and snap the stems off.
Step 3: Fashion two aluminum rings and place them on the baking tray.
Step 4: Place the mushroom caps on the aluminum rings and brush with olive oil mixture.
Step 5: Stuff each mushroom with the toppings of your choice.
Step 6: Bake!
The recipe may look daunting because of all the steps, but I promise, it’s just a matter of being organized with your ingredients! It’s a 30-minute meal I guarantee you’ll come back to in the future!
Ingredients
- 2 portobello mushrooms
- 1 tbsp olive oil
- 1 tsp freshly squeezed lemon juice
- ¼ tsp chili powder or cayenne pepper
- 2 tbsp puréed, crushed tomatoes
- 1/4 tsp salt
- ½ tsp pepper, plus extra to garnish
- ¼ tsp Montreal chicken spice (optional)
- ¼ cup grated cheese (I used cheddar and mozzarella)
- 5 pitted olives, diced
- ½ roasted red pepper diced
- cilantro, to garnish
Instructions
- Preheat your oven to low broil.
- Wash each portobello mushroom well and pat dry.
- Using a teaspoon, scrape inside gills out carefully, and stem stem out. Dice the stem, and set aside.
- Fashion a ring of aluminum foil as a pedestal for the mushroom caps to sit on as shown in photos above, and place each mushroom on the aluminum throne.
- In a small bowl, mix together lemon juice, olive oil, and a pinch of salt.
- Using a pastry brush, brush each mushroom cap liberally with olive oil mixture inside and out and place on top of the baking tray while on aluminum ring.
- Broil in preheated oven for 4 minutes.
- While mushrooms are in the oven, mix together puréed tomato, chili powder, and Montreal chicken spice in a separate small bowl.
- Take the mushroom caps out of the oven and preheat your oven to 375ºF (bake).
- Divide the tomato sauce between the two mushroom caps and spread with a spoon along the base (just as you would a pizza).
- Sprinkle ¼ of the cheese on each mushroom cap, and add rest of toppings and cheese as desired.
- Top with ground pepper and cilantro (if using).
- Bake in preheated oven for 12-14 minutes, or until cheese melts.
Notes
Home Chef Tip: After baking, tip your mushrooms over to release the brown juices and drain. This will make the eating and serving process less messy!
We hope you love this Loaded Portobello Pizza recipe from SoFabFood Home Chef, Ritika from R&M Cooks, as much as we do. If you enjoyed this simple recipe, be sure to stop by our 30-Minute Meals Section to find more like it. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!
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