Description

These Vegetarian Pizza‑Style Roasted Portobello Mushrooms are a deliciously meaty, low‑carb alternative to classic pizza, featuring juicy portobello caps loaded with marinara sauce, gooey mozzarella, and bright fresh toppings. Perfect as a comforting appetizer or a quick meatless main, they’re ready in less than 30 minutes and satisfy every cheesy pizza craving—without the crust.

Ingredients

Scale

Main Ingredients

4 large portobello mushroom caps, stems removed and gills lightly scraped
1 tablespoon olive oil
Salt and pepper, to taste

Pizza Toppings

1 cup marinara sauce or pizza sauce
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 teaspoon dried oregano
½ teaspoon garlic powder
½ cup sliced cherry tomatoes

For Garnish

Fresh basil leaves, for garnish

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Instructions

Preheat the Oven – Set your oven to 400 °F (200 °C) to ensure it’s nice and hot for roasting the mushrooms.
Prepare the Mushrooms – Lightly brush both sides of each portobello mushroom cap with olive oil. Season well with salt and pepper for enhanced flavor.
Arrange on Baking Sheet – Place the mushroom caps, stem side up, on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
Add Sauce – Spoon about 2 tablespoons of marinara or pizza sauce into each mushroom cap and spread to cover the surface evenly.
Season with Herbs – Sprinkle each cap with garlic powder and dried oregano to build classic pizza flavor.
Add Cheeses – Top each cap generously with shredded mozzarella cheese, then sprinkle a bit of grated Parmesan for extra richness.
Top with Tomatoes – Arrange the sliced cherry tomatoes evenly over the cheese for juicy bursts of freshness.
Bake – Roast the mushrooms in the preheated oven for 15–18 minutes, until they’re tender, the cheese is melted, and lightly golden on top.
Finish and Garnish – Remove from the oven, garnish with fresh basil leaves. Add a small drizzle of olive oil if you like for extra flavor and shine.
Serve – Enjoy warm, either as an appetizer or a satisfying low‑carb main course. Serve immediately for the best texture.

Notes

If your mushrooms release a lot of moisture, carefully drain the baking sheet halfway through roasting.
Swap mozzarella for your favorite melting cheese for a flavor twist.
Customize with extra pizza toppings like olives or sautéed peppers if desired.
Leftovers reheat best in the oven or air fryer for a crispy cheese finish.
To make this recipe gluten-free, ensure your marinara or pizza sauce is certified gluten-free.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Main-course
Method: Baking
Cuisine: American, Italian-inspired

Nutrition

Serving Size: 1 stuffed mushroom cap
Calories: 180
Sugar: 4g
Sodium: 460mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 11g
Cholesterol: 20mg