Easy 20-minute caprese portobello mushroom pizza recipe! Vegetarian pizza stuffed portobello mushroom caps perfect for a weeknight meal.
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Hi, Rhubarbarians!
We are sharing the recipe for one of our favorite weeknight meals: portobello mushroom pizzas!
We love these because they are super quick, super easy, and everyone can customize their own pizza to their taste.
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20-minute vegetarian pizzas
These quick and easy portobello pizzas only take 20 minutes to make from start to finish!
They are small, the size of a portobello mushroom, so they are the perfect individual size pizza for everyone in the house.
Each person in our house likes something just a little different. My husband is a meat eater, and the kiddo isn't into anything but cheese on pizza these days, so they are perfect for letting everyone make their own! Our 4 year old thinks it's so fun to add his own cheese and watch them bake in the oven.
Have you tried our grilled portobello mushroom burgers?
Prepare the portobello caps
First, choose the right portobello mushroom. Make sure that the caps are large, unbroken, and not at all soggy.
The stem should easily snap off of the cap. Then very very gently rinse the caps under water, thoroughly cleaning the gills. A lot of the gills will fall off while you are cleaning them, and that's totally ok. Be careful not to break the mushroom cap.
When the caps are clean, pat them dry.
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The toppings
One of the reasons that we love these pizza stuffed portobello mushrooms is because you can customize the toppings however you like!
For these caprese pizzas, we stick with pizza sauce, fresh mozzarella cheese, fresh tomato, and fresh basil. Italian seasoning too for a little added flavor.
You can add any pizza topping you like to these! Just make sure to keep the toppings sparse, as there is a lot of liquid already in the mushrooms. Overloading the caps with toppings will make the pizzas too soggy.
How to make them
We use portobello mushroom caps as the pizza crust! Then we build up the pizza with pizza sauce and toppings. (full instructions are in the recipe card below)
Cook them in the oven until the cheese is melty and browned. That's it!
Have you tried our homemade pesto pizza with mushrooms and goat cheese?
How to cook them
We cook them in the oven at very high heat on a baking sheet for about 10 minutes.
Alternatively, you could use a broiler, although we found that the mushroom caps don't cook as well that way.
Tips for soggy mushroom pizzas:
- Use low moisture shredded mozzarella rather than fresh.
- Don't overload the mushroom with toppings.
- Cook the mushrooms on a baking sheet with a rack on it.
Can you freeze them?
YES! Cook the pizzas as stated in the recipe card below without adding fresh basil. Wrap each pizza individually with foil. Label and freeze for up to 3 months.
To reheat, first thaw the pizzas in the refrigerator. Remove from the foil and heat in the oven until heated through. Top with fresh basil after cooking.
FAQS
- Can I make these vegan? Yep! Use your favorite melty vegan cheese. Here's a great recipe for homemade vegan mozzarella!
- Can I cook these in a toaster oven? We haven't tested these in a toaster oven, but you definitely could if it gets hot enough to cook the mushrooms through.
- Can I double or triple this recipe? Yes! No need to increase the cook time. You will want to cook the mushrooms on a rack on your sheet pan so the mushrooms don't sit in liquid while they cook.
- How do I prep the mushrooms? See the section above titled, "prepare the portobello caps."
Have you tried our roasted ale mushrooms with arugula?
Recipe
Caprese portobello mushroom pizzas
Ingredients
- 4 large portobello mushroom caps
- 3 teaspoon olive oil, divided
- ½ teaspoon salt
- ½ teaspoon pepper
- 8 tablespoon pizza sauce
- ½ teaspoon Italian seasoning
- 8 oz fresh mozzarella, cut into ¼" cubes*
- 6 medium cherry tomatoes, sliced
- sliced fresh basil leaves and Italian seasoning for serving
Instructions
- Preheat the oven to 450° F. Grease a baking sheet with 1 teaspoon of the olive oil.
- Remove the stem from the caps and carefully wash them. Thoroughly clean through the gills or remove them. Pat the caps dry. Rub each cap with the remaining 2 teaspoon olive oil and season with the salt and pepper. Place them gill side up on a baking sheet.
- Divide the pizza sauce evenly amongst the portobello caps and spread along the gills. Sprinkle each one with ⅛ teaspoon of Italian seasoning. Divide the mozzarella cheese evenly amongst the portobello caps and spread evenly. Then top with the tomato slices.
- Cook them in the oven for 10 minutes or until the cheese is melted and starting to brown. Prepare a large plate covered with a few paper towels to soak up liquid after cooking. When the pizzas are done, carefully transfer them to the paper towel lined plate and let cool slightly.
- Sprinkle fresh basil and a bit more Italian seasoning if desired on top of each pizza. Serve immediately.
Notes
Nutrition
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
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