I like to top it with pepperoni, but there are plenty of other tasty options. And you can even keep the leftovers! They’re surprisingly good. I love using vegetables as a base for all kinds of pizza creations. It’s such a good way to eat more veggies and actually enjoy it! In this recipe, the portobello mushroom base is “meaty” and delicious, and the melty, cheesy topping is delightful, as one would expect. I really like portobellos - check out this recipe for stuffed portobello mushrooms.
Ingredients
Recipe Card
Portobello mushrooms: Since the mushrooms shrink quite a bit when we pre-broil them, it’s best to buy large ones - as large as you can find. It’s also best to use flat mushrooms to help mimic a regular pizza crust. Olive oil spray: I love cooking with this flavorful oil, but if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. To season: Kosher salt, black pepper, and garlic powder. Pizza sauce: Try to use sugar-free sauce. Rao’s is my favorite brand. Shredded cheese: I like to use shredded mozzarella or an Italian cheese blend. Toppings: I use pepperoni.
Broil the mushrooms. You start by seasoning the mushrooms, then briefly broiling them to pre-cook them. Drain the liquids they release on paper towels. Stuff them. The next step is to fill the mushrooms with pizza sauce and cheese and add your favorite toppings. Melt the cheese. Broil the mushrooms briefly, just to melt the cheese. Serve immediately.
