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Portobello Pizzas

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Portobello Pizza

I heard rumours that these pizzas made on beds of giant mushrooms were amazing but I couldn’t believe it.  I thought the stories were fabricated and oozed of desperate longings for real pizza.  How could pizza toppings on top of a mushroom ever be considered or even be allowed to be called pizza?  I’ll put those questions of doubt to rest.  Portobello pizzas are the bomb.  Portobello pizzas somehow in their weird state (like who thinks of making a pizza out of a mushroom?) really make a killer pizza.  I love portobello pizzas.

I love easy meals.  These pizzas reminded me of the mini pizzas my mom used to make for us when we were kids.  She would take a hamburger bun or a hot dog bun, slice it in half and we would each put our toppings on it and then she would put it under the broiler and voila we would have pizza.  These are just as awesome and simple.  The portobello mushroom requires 5 minutes of roasting first then you put your toppings on and roast for the remainder of the time.  I went the extra step of sautéing my veggies.

Portobello Pizza



Yield: 4 pizzas

Serving Size: 3-4 pizzas would be enough for one person


  • 4 portobello mushrooms
  • 1 sausage, cooked or uncooked
  • variety of chopped veggies (I used the stems of the portobello mushrooms as mushrooms in my topping)
  • about 1/4 – 1/2 cup of spaghetti sauce
  • Salt & pepper and any additional spices


  1. Preheat the oven to 375 degrees F.
  2. Remove the stem of each mushroom, bake for 5 mins on a baking sheet with either olive oil (or another fat) brushed on the pan so the mushroom doesn’t stick or parchment paper.
  3. If your sausage is uncooked, remove the casing and cook in a frying pan. I added my veggies so they would get the flavour of the sausage.
  4. When 5 minutes is over take the baking pan out of the oven and place your toppings on and bake for an additional 20 minutes.
  5. Serve and enjoy!


I prefer the taste of the pizzas roasted on a baking pan with no parchment paper but the cleanup is more time consuming. Small portobello pizzas you can eat with your hands but large pizzas require cutting.



One Response to Portobello Pizzas

  1. Shirley June 27 at 10:45 pm #

    I’m going to have to make these, since I’v been back on a pizza kick with Udi’s, and not only are they expensive to eat often, they are super carby. I’ve made “pizzas” on zucchini slices this way, but I love mushrooms and since the bottom of a cap curves up and toppings are less likely to run out, I HAVE to do this. In fact, I see this as a regular thing in my future.

    Anyway, this inspired me to share my general pizza sauce recipe:

    I make pizza sauce by sauteing a finely minced onion in oil of choice until very soft, then in goes the garlic. Something about the really soft onions helps with the texture and thickness. Next, a can of crushed tomatoes and whatever herbs I’m in the mood for (if any, but a pinch of marjoram covers the same spectrum as oregano, basil, and rosemary combined in my book). As it cooks down on low-med heat, I decide if it needs salt or a little bit of some kind of natural sweetener (no batch of tomatoes is the same) and usually some balsamic vinegar to round it out. Since I usually just cook for myself, I freeze the leftovers in small bags in small portions. I lay they flat in the freezer so I an break off pieces to use as needed.