Portobello Mushroom Pizza (Gluten-free, Keto, Paleo, Primal)

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Portobello Mushroom Pizzas are just as delicious as regular pizza, but more satisfying and healthier. Instead of a white bread base (and questionable ingredients if not homemade), enjoy this wholesome “veggie crust”!

Portobello Mushroom Pizzas are Gluten-free, Paleo or Primal, Keto and GAPS legal.

This recipe is also super fast and easy to make, with as little as 10 minutes of prep time!

How to prep portobellos for pizza

I spent years making different versions of stuffed button or crimini mushrooms, experimenting with how to dip or brush the mushroom before baking for the best results. (Dipping them in white wine before stuffing turned out to be my favorite option.)

What I learned with baking portobello mushrooms is, surprisingly, they need no preparation at all. Portobello mushrooms are awesome just filled and baked!

Thus, one of my favorite dinner adjectives comes into play: easy.

If you skip the optional homemade tomato sauce: Plan on a quick 10 minute prep time with this recipe!

Best fillings and toppings for Portobello Mushroom Pizza

In this recipe, we whip up a quick, flavorful tomato sauce, made with tomato paste — inexpensive and no work. You can also omit this, if you prefer nightshade-free or tomato-free, or just want to go another route.

My favorite toppings for Portobello Mushroom Pizzas are:

• pepperoni
• sausage – bulk sausage cooked up first
• prosciutto — torn into pieces
• grated or even sliced cheese — mozzarella is fine if you eat it, or aged cheeses work well for those who prefer and GAPS (good examples for pizza include: Fontina, Port Salut, Manchego and White Cheddar).
• two dairy-free cheese alternatives (Paleo) — I share these below in the Recipe’s Notes section.
• garden-fresh summer tomato and fresh herbs
• cheese sauce (instead of tomato sauce)
• pesto — added after the mushrooms bake
• olives

It’s rare that this delicious of a dinner is so fast and so easy. Have fun! Pizza is fun! 😉

Print Recipe

5 from 9 votes

Portobello Mushroom Pizza (Gluten-free, Keto, Paleo, Primal)

Portobello Mushroom Pizzas are just as delicious as regular pizza, but more satisfying and healthier. Enjoy this wholesome "veggie crust" and how fast and easy this whole recipe is made! As little as 10 minutes prep time!

Portobello Mushroom Pizzas are Gluten-free, Paleo or Primal, Keto and GAPS legal.

Prep Time20 minutes mins

Cook Time35 minutes mins

Total Time55 minutes mins

Course: DInner

Cuisine: American, Italian

Keyword: gluten-free, keto, mushroom, paleo, pizza, portobello, primal

Servings: 4 servings

Calories: 175kcal

Author: Megan

Cost: $10

Ingredients

• 4 large portobello mushrooms
• 4 ounces tomato paste from one 6-ounce jar or can; or use Blender Cheese Sauce if preferred; it's also okay to omit this layer.
• 2 Tablespoons fat of choice: olive oil, ghee, butter, avocado oil etc.
• Topping options include: grated cheese, pepperoni, bulk sausage, cooked up, olives, sliced, fresh tomato, sliced, fresh basil - sliced (chiffonade), fresh rosemary, For Paleo non-dairy cheese alternative, choose: crumbled coconut butter or homemade aioli; place directly on top of the tomato sauce layer.
• ½ teaspoon sea salt
• ½ teaspoon dried basil
• 1 clove garlic , minced or crushed

Instructions

• Preheat oven to 400℉. Choose a large baking pan that will fit the mushrooms.
• Wipe each mushroom with a wet dishrag or paper towel, to clean. Turn each mushroom over and pop out the big stem, pushing with your thumb to one side.

  If you're making the easy tomato sauce: Reserve the stem.

  Use a spoon to remove the gills in the underbelly, raking it along; they will scrape out easily. Reserve them, if you're making the tomato sauce.
  
• Optional (thrifty, easy) tomato sauce: Chop stems into small pieces. Heat fat in medium size pan. Add chopped stems and sea salt. Sauté over medium-high heat for 8 to 10 minutes. Add gills, garlic and dried basil, reducing heat to medium-low. Sauté for 2 additional minutes.
• Transfer sautéed mushroom to medium size bowl. Add tomato paste and stir well.
• Fill the cavity of each mushroom with tomato sauce. Place mushrooms into baking pan. Top with remaining preferred ingredients: cheese, meat of choice, olives. Reserve fresh tomato and fresh basil or optional pesto to put on after the pizzas are baked.
  
• Bake 20 to 25 minutes, or until cheese is well melted and pizzas looks sizzling. (Note: Portobellos tend to have a big cavity before baking, but they flatten to varying degrees during baking.)
  
• Top with optional fresh tomato slices and fresh herbs. And serve!

Nutrition

Calories: 175kcal | Carbohydrates: 5g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 4mg | Sodium: 358mg | Potassium: 604mg | Fiber: 2g | Sugar: 6g | Vitamin A: 434IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg

How to Meal Prep this dinner (make ahead)

Portobello Mushroom Pizzas work GREAT for meal prep.

Whether you’re bringing a meal to a friend that you want to be fresh and hot when served or you need a make-ahead meal that’s prepped in the morning and baked at night: Prep these beauties, and then wait to bake them.

Place raw stuffed mushrooms in the fridge for several hours, until needed, and then bake at dinner time!

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What to eat with Portobello Mushroom Pizzas

• Easy Egg-free Caesar Salad
• In hot weather: Homemade Limeade
• In colder weather: Fall and Winter Salad with Roasted Delicata Squash (bake the squash and mushrooms at the same time)
• Finish with: Spicy Ginger Swirl Ice Cream

What are portobello mushrooms

This fungus is one of the most popular ones in the world, and known for its umami flavor.

Portobello’s large size mean they make a great alternative to pizza crust, and they hold up great to long cooking and high heat.