How to cook Pizza Stuffed Portobello Mushrooms in 3 steps
Craving pizza? Make easy, low-carb Pizza Stuffed Portobello Mushrooms! This healthy, cheesy recipe is a guaranteed family favorite. Try it now
Ingredients
- 4 large Portobello mushroom caps stems removed, gills gently scraped out
- 1 tbsp olive oil
- ½ cup pizza sauce low-sugar variety recommended
- 1.5 cups shredded mozzarella cheese part-skim
- ¼ cup mini pepperoni or regular pepperoni, chopped (optional)
- 2 tbsp grated Parmesan cheese
- ½ tsp dried oregano
- ¼ tsp garlic powder
- to taste salt
- to taste black pepper
Instructions
- Preheat your oven to 400°F (200°C). Place the cleaned portobello mushroom caps gill-side up on a baking sheet. Lightly brush the inside and outside of the mushroom caps with olive oil, then sprinkle with salt and black pepper.
- In a small bowl, combine the pizza sauce, dried oregano, and garlic powder. Spoon approximately 2 tablespoons of the seasoned pizza sauce into each mushroom cap, spreading it evenly. Top each mushroom generously with shredded mozzarella cheese, then add the mini pepperoni (if using).
- Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is bubbly and golden brown. Remove from the oven, sprinkle with grated Parmesan cheese, and serve hot. For a crispier finish, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
Notes
For a vegetarian option, simply omit the pepperoni and add diced bell peppers, onions, or sliced black olives instead. These mushrooms can also be grilled for a smoky flavor – just cook over medium-high heat until tender and cheese is melted.
