Photography by Madi Flournoy Henderson

I’m always looking for quick, easy, and delicious dinner ideas and these portobello mushroom pizzas are one of my go-to recipes!  I’m taking the guess work out of menu planning and sharing this easy recipe that is not only healthy but is also sure to please!

I’ve got to say, anything goes when making these portobello mushroom pizzas.  We’ve tried a variety of toppings, which all tasted delicious, so I encourage you can get as creative as you would like.  My personal favorite combination is sautéed peppers & onions, with goat cheese, turkey pepperoni, and of course lots of fresh shredded mozzarella cheese.  Truly…whatever toppings you typically enjoy on a traditional pizza, you can use on your portobello mushroom pizzas too.

Let’s now get into the simple easy ingredients & directions which are sure to have you making these time and time again!

Ingredients:

• portobello mushroom caps (I buy organic if I can find them)
• pizza sauce or your favorite marinara (pizza sauce tends to be a bit thicker so I always opt for it over marinara)
• shredded mozzarella cheese
• toppings: any toppings you would like (pepperoni, peppers, onions, olives, goat cheese, feta cheese, sausage, ground beef, ham, pineapple, etc. etc.)
• salt & pepper to taste

Directions:

Remove stem, wash, and lay portobello mushrooms on a paper towel to dry.  Preheat oven to 375 degrees.  Spray a cookie sheet generously with cooking spray and place your portobello mushrooms caps on the sheet (make sure the inside of the mushroom is facing up).  Bake for 5 minutes and then remove from the oven (pour off any water that has cooked out of the mushrooms).  Add a tablespoon (or a tad more if you’d like) of pizza sauce to the center of the portobello mushroom cap.  Sprinkle mozzarella cheese on top and then add your toppings such a pepperoni, goat cheese, peppers/onions, olives, etc and then sprinkle more mozzarella cheese on top.  Return your baking sheet to the oven and bake for 20-25 minutes or until cheese is melted and lightly golden.  Remove and serve with a side salad for a delicious healthy meal!

*Be sure to generously spray your cookie sheet before baking the mushrooms to avoid sticking.  As the mushrooms cook down, often times the cheese will melt over to the sides and will stick to the baking sheet if not sprayed with cooking spray.

*Keep in mind, although these are super delicious, they look pretty when going in and not so pretty when coming out.   These aren’t meant for presentation but I can assure you they are meant to please!!!

Please let me know if you decide to make these…I’d love to hear what you decided to top yours with!

As always, thanks so much for stopping by, I’ll see you back here real soon!