Portobello Mushroom Pizza For One

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!

Portobello mushroom caps make a creative, healthy, and delicious substitute for pizza crusts. Another bonus is that they’re pre-portioned to serve one person!

Mushrooms are a good source of fiber and B vitamins. They are also low in calories and low in carbohydrates. When you use portobello mushroom caps as a base for a mini pizza, they can become a hearty and satisfying meal.

You can get creative with your pizza toppings too. Use our keto stuffed mushroom recipe for a quick and easy portobello pizza or make up your own.

Why This Recipe Works

• Portobello mushroom pizzas are packed full of flavor and are a great option if you’re on a low carb diet.
• They’re so easy to make!
• You can enjoy them as a side dish, or serve with a salad for a delicious meal.

Ingredients

See recipe box below for ingredient amounts.

Ingredient Notes

• Mushroom: I use 1 large portobello mushroom cap. Make sure to look for wide and deep ones. Remove the stem before filling. Portobello mushrooms have particularly dark gills on the underside of the caps and although the gills are edible, I like to remove them. The choice is yours. If you would like to remove them, it is very simple to do. To remove the gills, first use a paring knife to trim out the stem, then scrape off the gills using the edge of a teaspoon. The gills come off very easily.
• Olive oil: I use extra virgin olive oil in this portobello mushroom pizza recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use a lighter olive oil instead.
• Spices: I love using dried oregano, red pepper flakes, and a pinch of salt to flavor the mushroom. Feel free to use other spices like dried rosemary, Italian seasoning, or garlic powder instead.
• Cheese: You can truly use just about any type of cheese in this recipe, but I like to use mozzarella because it is the cheese that is traditionally found on pizza and it melts very well. You might also like to add a little Parmesan for extra flavor.
• Tomato: Add the slices of 1 small tomato to the top of your pizza. Small Roma tomatoes are good ones to use but you can also slice cherry or grape tomatoes and use them instead.
• Black olives: Scatter a few sliced black olives over the top. If you don’t want to use olives, you can leave them off.
• Basil: Adding fresh basil to the mushroom pizza adds a pretty burst of color and fresh, delicious flavor. I like to add a little bit of basil under the cheese before baking, as well as on top of the pizza after baking.

Variations

• You might like to add slices of pepperoni to your pizza. Feel free to get creative with this recipe and use ingredients you love.
• Consider adding cooked Italian sausage, ground beef or ground turkey to your pizza.
• I do not add tomato sauce to my portobello pizza, I prefer it without. If you’d like to use tomato or Marinara sauce, add a few spoonfuls to your pizza before adding the cheese.

How To Make This Recipe

1. Heat an oven to 375 degrees F (190 degrees C). Place the mushroom on a baking sheet and rub a little of the olive oil over the top of the mushroom. Bake for 5 minutes. Remove from the oven. This step allows the top of the mushroom to crisp up slightly. When the cap is roasted, the mushroom will release some of its moisture.
2. Turn the mushroom over and drizzle the remaining olive oil over the inside. Sprinkle with the oregano and red pepper flakes. Season with salt.
3. Spread half of the mozzarella cheese in the mushroom cap. Top with tomato slices, the black olives, and some of the chopped basil.
4. Top with the remaining mozzarella cheese. Feel free to add a little extra shredded cheese, especially if your mushroom is extra large.

Return to the oven and bake for 20 minutes, or until the cheese melts and is golden.

Expert Tips

• Look for wide and deep portobello mushrooms that will hold the cheese and fillings well.
• Be sure to enjoy the pizza stuffed portobello while still warm from the oven. You can prep it ahead of time and keep it in the refrigerator until you are ready to bake it.
• Store any leftovers in an airtight container for up to 3 days.

Frequently Asked Questions

Ways To Use Leftover Ingredients

If you have any ingredients left over from this portobello mushroom pizza, you might like to consider using them in any of these single serving and small batch recipes:

• Mushrooms: Slice the mushroom and use in: Beef Stroganoff, Salisbury Steak, Risotto
• Oregano: Twice Baked Eggplant, Italian Chicken, Tomato Sauce
• Red pepper flakes: Shrimp Scampi, Vegetarian Chili, Broccolini with Sausage
• Mozzarella cheese: Buffalo Chicken, French Bread Pizza, Lasagna, Detroit Style Pizza For One
• Tomato: Pan Fried Okra and Tomatoes, Mediterranean Pasta and Shrimp, Chicken Caprese Salad
• Black olives: Beef Enchiladas, Taco Casserole, Italian Pasta Salad
• Basil: Pizza Quiche, Baked Pasta with Roasted Vegetables

Serving Suggestions

Any of these single serving recipes would be ideal to serve with your portobello pizza:

• Baked Shrimp
• Carrot Soup
• Cucumber Salad
• Spinach and Orzo Salad

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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