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PORTOBELLO MUSHROOM PIZZA {Paleo, gluten-free, GAPS diet, kid-approved!}

Portobello Mushroom Pizza

Prep Time 20 minutes
Total Time 55 minutes
Servings 4 servings
Author Megan


  • 4 large portobello mushrooms
  • 4-ounces organic tomato paste from one 6-ounce jar or can, BPA-free (see link below)
  • 2 T. rendered animal fat, avocado oil or ghee
  • Optional topping ingredients include: grated cheese, raw, organic and grass-fed preferred, sustainably-sourced pepperoni, such as Applegate brand, bulk sausage, cooked up, natural olives, sliced, fresh tomato, sliced, fresh basil, sliced (chiffonade), fresh rosemary, for a non-dairy cheese alternative~ crumbled coconut butter or homemade aioli are great (placed on top of the tomato sauce layer)
  • 1/2 tsp. sea salt
  • 1/2 tsp. dried basil
  • 1 clove garlic, minced or crushed


  • Preheat oven to 400 degrees Fahrenheit. Choose a large cast iron skillet (see link below) or 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. Reserve the stem. Use a spoon to remove the gills in the underbelly, raking it along; they will scrape out easily. Reserve them.
  • Chop the stem into small pieces. Heat fat in medium size pan. Add chopped stem and sea salt. Saute over medium-high heat for 8-10 minutes. Add gills, garlic and dried basil, reducing heat to medium-low. Saute for 2 additional minutes.
  • Transfer sauteed 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: grated cheese, meat of choice, olives. Reserve fresh tomato and fresh basil to put on after the pizzas are baked.
  • Bake 25 minutes, or until cheese is well melted and pizzas looks sizzling and a bit crispy around the edges.
  • Top with optional fresh tomato slices and fresh herbs.