Caprese portobello mushroom pizzas

Easy 20-minute caprese portobello mushroom pizza recipe! Vegetarian pizza stuffed portobello mushroom caps perfect for a weeknight meal.

Course entree, Main Course, main dish

Cuisine American, Italian

Keyword meatless, vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings pizzas

Calories 228kcal

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.

*Shredded mozzarella also works well.