Portobello Pizza

Portobello pizza by Bakebellissima

This portobello pizza is such an easy, guilt free lunch idea! Since I watch carbs as much as possible, pizza is not something I eat very often, and I miss it. Which is why I try to make lunches for myself that have the same cheesy taste without the dough element. Enter the portobello mushroom: a delicious base on which to layer your favorite cheeses and pizza toppings.

Give it a try, it is simple, fast, and tasty as part of a light lunch or appetizer.


Portobello pizzaPortobello pizza by Bakebellissima.comPortobello pizza by Bakebellissima.comPortobello pizza by Bakebellissima.comPortobello pizza by Bakebellissima.com


Portobello Pizza
Serves 3
  • 6 Portobello mushrooms, stems and gills removed.
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • ½ cup marinara sauce, homemade or jarred
  • 1 cup shredded mozzarella cheese
  • ½ cup black olives, pitted and sliced
  • 1 tbsp fresh basil, chopped
  1. Preheat the oven on the broil setting.
  2. Generously coat the portobello mushroom caps with olive oil on both sides, and season with salt and pepper.
  3. Place the caps on a large baking tray and broil for 2-4 minutes per side.
  4. Remove the tray from the oven, and add the marinara sauce, cheese and olives.
  5. Broil for another 2 minutes till the cheese is melted and bubbling.
  6. Sprinkle with fresh chopped basil and serve!


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  1. Micha3girl says

    What an amazing idea!! Carb free and guilt free. Love it! Thanks for the great refreshing ideas. I’m sure this would be great using sliced eggplant too!

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