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completed Portobello Mushroom Pizzas in a white serving tray
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5 from 65 votes

Portobello Mushroom Pizzas

These low-carb baked or air fryer portobello mushroom pizzas are packed with flavor. They have endless topping options and are ready in just 25 minutes! Enjoy these plant-based pizzas as an appetizer, side, or snack for a delicious, crowd-pleasing, gluten-free, grain-free, vegan pizza!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Lunch
Cuisine: American, Italian
Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
Servings: 6 pizzas
Calories: 57kcal
Author: Margaret Chapman

Equipment

Ingredients

  • 6 medium portobello mushrooms
  • 2 cups of kale or spinach
  • 1 medium Roma tomato diced
  • ⅛ cup of yellow onion diced
  • 3 Tablespoons of tomato sauce or marinara
  • ½ Tablespoon of oil
  • 1 ounce of vegan cheese optional
  • Salt & pepper, to taste

Instructions

  • Preheat the oven to 425 degrees F and line a small baking pan with lightly greased aluminum foil.
  • Prep mushrooms by removing the stems and gently scraping out the dark/brown part to make room for stuffing. Line them on the baking sheet and cook for 8 to 10 minutes.
    portobello mushrooms on a baking tray lined with parchment paper
  • In a medium saucepan over medium heat, heat the oil and add diced onions and tomatoes. Let cook for 3 minutes and add in tomato sauce/marinara.
    process of tomatoes and marinara in pan. alongside a white bowl of greens
  • Prep the kale by washing and chopping it into bite-sized pieces. Add it into the saucepan and let everything cook together for about 5 minutes.
    process of sauce being cooked in a black skilled against a black background
  • Take the mushrooms out of the oven, you’ll notice they’re filled with “water” that’s totally normal. Just take a paper towel and dab each of them to remove the liquid. That’s why you bake them before stuffing, so they don’t get all soggy and gross.
    pan of sauce alongside baking tray of portobello mushrooms against a white background
  • Spoon the filling into each mushroom, you should have plenty to fill 6 medium-sized mushrooms. Optionally, top each with a little vegan cheese or any other pizza topping you enjoy.
    process of adding vegan cheese to Portobello Mushroom Pizzas
  • Bake on broil for about 2 to 3 minutes, or until vegan cheese is bubbling/light brown. Let rest for a couple of minutes to cool.
    completed Portobello Mushroom Pizzas in a white serving tray

Video

Notes

  • Don’t overbake them: Otherwise, the mushrooms will release too much liquid and become soggy.
  • Experiment with toppings: There are plenty to choose from, so you can choose all your favorites each time!
  • Using different sized portobello mushrooms: Be aware that the cooking time will vary.
  • For extra flavor: You can season the mushrooms. Brush the outside with oil and a sprinkle of dried herbs/Italian seasoning and garlic powder before baking.
  • Don’t skip the pre-baking step: We’ve tried making portobello pizzas without it, and the results were lackluster at best. Pre-baking helps remove excess liquid, so you don’t end up with soggy results.

Nutrition

Calories: 57kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 103mg | Potassium: 435mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2350IU | Vitamin C: 23mg | Calcium: 65mg | Iron: 1mg
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