Portabella pizzas are a fun, light variation on traditional pizza. A large portabella mushroom cap takes the place of the traditional pizza crust.
All you do is bake some portabella mushroom caps. Fill the mushrooms with pizza sauce, your favorite pizza toppings, and cheese. Then, put them back into the oven to melt the cheese.
Portabella mushrooms have a meaty quality when they are cooked, which is great when you are using meat-free pizza toppings. I used a green pepper, onion, and garlic topping for my portabella pizzas and didn’t feel like I was missing the meat or the crust of a traditional pizza. The veggie toppings provided in this recipe make these little pizzas perfect for vegetarians, or those who like to do Meatless Mondays (not eating meat one day a week).
Of course, you could add any toppings that you like to these little pizzas (sliced pepperoni, cooked sausage, black olives, etc.). But, the great part about following this meat-free recipe is that each portabella pizza is only 126 calories!
In most grocery stores, you can find pre-packaged portabella mushrooms as well as portabellas in a bulk bin. I would recommend getting the mushrooms out of the bin, if you can. It is often cheaper to buy from the bulk bin, and you can make sure that the mushroom caps are in good shape. The pre-packaged portabellas are often flattened, making it difficult to get all your pizza toppings to stay in the mushroom cap.
- 4 large portabella mushrooms (or mushroom caps)
- 1 tbsp. olive oil
- ½ medium yellow onion, chopped
- ½ medium green pepper, chopped
- 1 garlic clove, minced
- ⅛ tsp. salt
- ⅛ tsp. ground black pepper
- ½ cup prepared pizza sauce
- ½ cup part skim mozzarella cheese, shredded
- 2 tbsp. parmesan cheese, grated
- Preheat oven to 375 degrees. Remove stems from mushroom caps.
- Place mushroom caps on a cookie sheet, smooth side down. Bake for 10 minutes.
- In the meantime, add the oil to a skillet over medium high heat. Add the onion and green pepper to the skillet and cook for about 5 minutes, stirring occasionally. Stir in the garlic, salt, and pepper and cook for 1 additional minute. Remove the skillet from the heat and set aside.
- Remove the mushrooms from the oven. Soak up any excess moisture inside the mushroom caps with paper towels. Place 2 tbsp. of pizza sauce in each mushroom cap and spread it to the edges of the mushroom. Divide the green pepper mixture evenly between the mushroom caps. Then top each mushroom with 2 tbsp. mozzarella and ½ tbsp. parmesan cheese.
- Return the mushrooms to the oven to cook for 10 more minutes. Serve hot.