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Who knew that a simple portobello mushroom could transform into an incredibly delicious pizza? This single serving Portobello Mushroom Pizza is not your ordinary pizza. It’s a unique blend of rich flavors and textures, all nestled on a juicy portobello mushroom base. Imagine a meaty mushroom, slightly crisped from a brush of olive oil, topped with stretchy mozzarella, juicy tomatoes, and a hint of herbs. This dish isn’t just a meal; it’s a delightful experience that’s both fulfilling and surprisingly easy to make.

Enjoy your personal portobello mushroom pizza alongside a crisp, green salad drizzled with a tangy vinaigrette, or complement it with a warm, hearty bowl of tomato soup, add a few pieces of crunchy, garlicky bruschetta, and top off your meal with a sweet, refreshing scoop of mango sorbet.

Why You’ll Love This Recipe

  • Quick and Easy: Ready in a flash, this recipe is ideal for those craving a delicious pizza without a lot of fuss or time commitment.
  • Low-Carb and Healthy: Portobello mushrooms create a satisfyingly flavorful base that’s also low-carb and packed with veggie goodness.
  • Customizable: Get creative and add your favorite toppings! Pepperoni, sausage, extra veggies – anything goes.
  • Perfect for One: Each bite is a mix of cheesy goodness and earthy, rich mushroom flavor.
  • Super Flavorful: The portobello “crust” combines with your toppings for a surprisingly delicious and satisfying mini pizza.

Ingredients

olive oil, cheese, spices, olives, tomato slices, a basil leaf and one portobello mushroom cap on a brown cutting board.

If you have any ingredients leftover from this single portobello mushroom pizza recipe, check out our Leftover Ingredients Recipe Finder.

  • Mushroom: Choose a large portobello mushroom cap, ideally wide and deep. Before filling, remove the stem. Portobello mushrooms come with dark gills underneath, which are edible, but I prefer to remove them for a cleaner look and taste. To do this easily, cut out the stem with a paring knife, then gently scrape the gills away with the edge of a teaspoon.
  • Olive Oil: I use extra virgin olive oil for its rich, unrefined quality and full olive flavor, packed with natural vitamins and minerals. However, a lighter olive oil can be substituted if preferred.
  • Spices: The combination of dried oregano, red pepper flakes, and a hint of salt brings out the flavors in the mushroom. Feel free to experiment with other spices like dried rosemary, Italian seasoning, or garlic powder.
  • Cheese: Mozzarella is my go-to for its classic pizza flavor and excellent melting properties. Adding a bit of Parmesan can enhance the taste. Feel free to explore with other cheeses as well. Consider using leftover mozzarella and Parmesan in Lasagna Rollups or Stuffed Shells.
  • Tomato: Place slices from 1 small tomato on your pizza. Roma tomatoes work well, but sliced cherry or grape tomatoes are good alternatives. If you’ve got an extra tomato, use it in Caprese Pasta or Ratatouille.
  • Black Olives: Sprinkle a few sliced black olives on top. If you’re not a fan of olives, it’s okay to skip them. Extra black olives can be used in a mini Muffuletta, Beef Enchiladas, or Nachos.
  • Basil: Fresh basil adds a vibrant color and a burst of freshness. I like to put some under the cheese before baking and a bit more on top after baking for an extra layer of flavor.

How To Clean A Portobello Mushroom

Cleaning portobello mushrooms is essential for the best flavor and texture. Here’s how:

  1. Remove the stem: Gently twist or snap off the stem.
  2. Clean the cap: Use a damp paper towel, clean kitchen towel, or a produce brush to wipe away any visible dirt or debris.
  3. Scrape the gills: Using a spoon, gently scrape out the dark gills from the underside of the cap. This step is optional but improves the texture.

Recipe Variations

Let your imagination lead you to delicious variations:

  • Supreme Pizza: Add a few slices of pepperoni, cooked sausage, and bell peppers.
  • Spicy Kick: Add jalapeños, hot sauce, or a sprinkle of cayenne pepper.
  • Pesto Pizza: Add a layer of pesto sauce for a herby flavor boost.
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How To Make A Portobello Mushroom Pizza

These photos and instructions help you visualize how to make one portobello mushroom pizza . See the recipe box below for ingredient amounts and full recipe instructions.

  1. Preheat your oven to 375°F (190°C). Put the mushroom cap on a baking sheet and lightly coat the top with some olive oil. Bake it for 5 minutes. This pre-baking step helps the mushroom’s top become a bit crispy and allows it to release excess moisture.
  2. After removing it from the oven, flip the mushroom over. Drizzle the inside with the remaining olive oil, then sprinkle oregano and red pepper flakes over it. Add a dash of salt for seasoning.
  3. Put half of the mozzarella cheese inside the mushroom cap, followed by tomato slices, black olives, and a bit of the chopped basil.
  4. Add the rest of the mozzarella cheese on top. If your mushroom is particularly large, feel free to sprinkle a bit more cheese for good measure.
four photos of a portobello mushroom with cheese, olives, and tomatoes on a baking sheet.
  1. Place it back in the oven and bake for another 20 minutes, or until the cheese is fully melted and turns a golden brown color.
a single mushroom pizza on a baking sheet with melted cheese covering the edges of the crust.

Expert Tips

  • Clean the mushroom well: Gently remove the stem and scrape out gills for more topping space.
  • Drizzle with olive oil: This helps the mushroom crisp up and enhances flavor.
  • Pre-Bake the mushroom: Remove moisture by pre-baking the mushroom cap to prevent a soggy base.
  • Bake until bubbly: This ensures the cheese is beautifully melted and the mushroom is cooked through.

Frequently Asked Questions

How can I make vegan portobello mushroom pizza?

To make a vegan pizza, use vegan cheese.

Can I double this portobello mushroom pizza recipe?

Yes, you can easily double this recipe. Simply use two portobello mushrooms and adjust the toppings accordingly. It’s a great way to cook for two people or have a small leftover portion for lunch the next day.

How can I store leftover portobello mushroom pizza?

Store any leftovers in the fridge for 3 to 4 days. To reheat, microwave for 1 to 2 minutes, or reheat in the oven for about 10 minutes at 375 degrees F.

Can I freeze a portobello mushroom pizza?

A portobello mushroom pizza is freezer-friendly! For best results, bake it first and let it cool completely. Then, wrap the pizza tightly in plastic wrap and place it in a freezer-safe container. The pizza will keep well in the freezer for up to 3 months.
Reheating Instructions
Thaw your pizza in the refrigerator overnight. To reheat:
Microwave: Heat for about 1 minute, or until warmed through.
Oven: Bake until the cheese melts and everything is heated through.

a fork and a knife cutting into a portobello mushroom pizza

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

If you’ve tried this easy portobello mushroom pizza recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

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Portobello Mushroom Pizza

5 from 7 votes
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 1 serving
One portobello mushroom cap makes an excellent low carb pizza crust. Top with cheese and your favorite pizza toppings. Low in carbs, easy, and delicious!

Ingredients 
 

  • 1 large portobello mushroom cap -stem and gills removed
  • ½ tablespoon olive oil -divided
  • ¼ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • teaspoon kosher salt
  • ½ cup shredded mozzarella cheese -divided
  • 1 small tomato -sliced
  • 1 teaspoon sliced black olives
  • 2 tablespoons chopped fresh basil -divided
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Instructions 

  • Preheat your oven to 375°F (190°C).
  • Put the mushroom cap on a baking sheet and lightly coat the top with 1 teaspoon of olive oil. Bake it for 5 minutes.
    Note: This pre-baking step helps the mushroom's top become a bit crispy and allows it to release excess moisture.
  • After removing it from the oven, flip the mushroom over. Drizzle the inside with the remaining olive oil, then sprinkle oregano and red pepper flakes over it. Add salt for seasoning.
  • Put half of the mozzarella cheese inside the mushroom cap, followed by tomato slices, black olives, and 1 tablespoon of the chopped basil.
  • Add the rest of the mozzarella cheese on top. If your mushroom is particularly large, feel free to sprinkle a bit more cheese for good measure.
  • Place it back in the oven and bake for another 20 minutes, or until the cheese is fully melted and turns a golden brown color.
  • Take it out of the oven and garnish with the remaining fresh basil. It's best enjoyed while still warm and fresh from the oven.

Notes

  • Clean the mushroom well: Gently remove the stem and scrape out gills for more topping space.
  • Drizzle with olive oil: This helps the mushroom crisp up and enhances flavor.
  • Pre-Bake the Mushroom: Remove moisture by pre-baking the mushroom cap to prevent a soggy base.
  • Bake until bubbly: This ensures the cheese is beautifully melted and the mushroom is cooked through.

Nutrition

Serving: 1serving, Calories: 217kcal, Carbohydrates: 8g, Protein: 15g, Fat: 20g, Saturated Fat: 8g, Cholesterol: 44mg, Sodium: 363mg, Potassium: 564mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1137IU, Vitamin C: 12mg, Calcium: 294mg, Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Recipe Rating




5 Comments

  1. Kris says:

    This was delicious!!!

  2. Lori says:

    So tasty and can be so versatile. I will also try it as an easy appetizer using smaller mushrooms and cherry tomatoes!

  3. Anna says:

    My cap didn’t crisp up when I baked it for those first five minutes, so I’ll have to play around with this so I can get the crispness right. But it still tasted delicious with the cheese, peppers, tomatoes, and basil. Definitely a new recipe I’ll go back to in the near future.

  4. Grammy says:

    THE BEST,,

  5. Bridget says:

    Great recipe and I love that it is low in calories which is important to me!