Mediterranean-Style Portobello Mushroom Pizzas
Ready In: 30 minutes
Prep Time: 10 minutes | Cook Time: 18–20 minutes
Serves: 2–3 (makes 4 mushroom pizzas)
These Mediterranean-style Portobello Mushroom Pizzas are a delicious and healthy alternative to traditional pizza—made with large, meaty portobello mushroom caps as the crust. They’re topped with a bold Mediterranean medley: juicy cherry tomatoes, briny olives, creamy feta, spinach, herbs, and melty mozzarella. Baked until tender and bubbly, they’re naturally gluten-free, low-carb, and loaded with flavor. Perfect as a light dinner, hearty appetizer, or vegetarian main!
Ingredients
For the Mushroom Pizzas:
4 large portobello mushroom caps (stems and gills removed)
1 tbsp olive oil
Salt & pepper to taste
1/2 tsp dried oregano or Italian seasoning
For the Mediterranean Toppings:
1/2 cup cherry tomatoes, halved
1/4 cup chopped spinach (fresh or frozen, squeezed dry)
1/4 cup Kalamata olives, sliced
1/4 cup artichoke hearts, chopped (optional)
1/2 small red onion, thinly sliced
1/2 cup shredded mozzarella cheese
1/4 cup crumbled feta cheese
1 tbsp sun-dried tomatoes, chopped (optional)
Fresh basil or parsley for garnish
Drizzle of balsamic glaze or olive oil (optional)
Instructions
Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prep the Mushroom Caps:
Wipe mushrooms clean and remove stems and gills with a spoon.
Brush both sides lightly with olive oil and season with salt, pepper, and oregano.
Place gill-side up on the prepared baking sheet.
Prebake the Mushrooms:
Bake for 8–10 minutes, until slightly tender and moisture has been released.
Pat dry with paper towels to remove excess moisture from the caps.
Add Toppings:
Layer each mushroom with spinach, cherry tomatoes, olives, onion, artichokes, and sun-dried tomatoes (if using).
Top with mozzarella and a sprinkle of feta.
Bake Again:
Return to the oven and bake for another 8–10 minutes, or until cheese is melted and toppings are heated through.
Serve:
Garnish with fresh herbs and a drizzle of balsamic glaze or olive oil.
Serve warm as a main dish, side, or appetizer.
Tips for the Best Portobello Mushroom Pizzas
Remove the Gills:
Gently scrape out the dark gills with a spoon before baking. This helps prevent a soggy base and makes room for toppings.
Pre-Bake the Mushrooms:
Always roast the mushroom caps before adding toppings. This releases excess moisture so your pizzas don’t become watery.
Use Paper Towels:
After the initial bake, blot the inside of the caps with a paper towel to absorb moisture.
Don’t Overload Toppings:
Portobellos can’t hold as much weight as regular pizza dough, so keep toppings balanced to avoid spillage and sogginess.
Cheese Placement Matters:
Sprinkle a little mozzarella under and over your toppings to help everything stick and melt evenly.
Tasty Variations
Add a Sauce Base:
Spread a thin layer of pesto, tomato paste, or hummus onto the mushrooms before toppings for extra flavor.
Try Different Cheeses:
Swap mozzarella with goat cheese, halloumi, or shredded provolone.
Replace feta with ricotta salata or crumbled blue cheese for bolder flavor.
Olive Lovers’ Version:
Add green olives, capers, or a dollop of olive tapenade for extra brininess.
Spice It Up:
Sprinkle with crushed red pepper flakes, add sliced pepperoncini, or drizzle with spicy harissa sauce for heat.
Add Protein:
Top with sliced grilled chicken, tuna, or chickpeas for a more filling meal.
Add More Greens:
Include sautéed kale, arugula, or Swiss chard beneath the cheese for extra nutrients.
Brighten It Up:
Finish with lemon zest, a squeeze of fresh lemon juice, or a few drops of balsamic vinegar to cut through richness.
Q&A – Frequently Asked Questions
Q: Can I make these ahead of time?
A: You can prep the mushrooms and toppings ahead of time, but assemble and bake just before serving for the best texture. Pre-baked mushrooms may get too soggy if stored with toppings.
Q: Are these gluten-free?
A: Yes! These mushroom pizzas are naturally gluten-free. Just double-check your cheese and jarred toppings (like olives or sun-dried tomatoes) for hidden gluten if you’re highly sensitive.
Q: Can I cook these on the grill?
A: Absolutely. Grill the mushroom caps gill-side down for 4–5 minutes, flip, fill with toppings, and grill for another 5–6 minutes with the lid closed until the cheese melts.
Q: What’s the best way to clean portobello mushrooms?
A: Wipe them gently with a damp paper towel or soft brush. Avoid soaking them in water, as they absorb moisture quickly and can become soggy.
Q: Can I make these vegan?
A: Yes! Use vegan mozzarella and plant-based feta (or omit the cheese entirely and add a drizzle of tahini or pesto). The flavors will still shine.
Nutrition Facts (Estimated per 2 mushroom pizzas – 1 serving out of 2)
Calories: 290
Protein: 14g
Fat: 20g
Carbohydrates: 12g
Fiber: 3g
Sugars: 5g
Sodium: 550mg
Note: Nutritional values will vary slightly depending on toppings, cheese types, and portion size.
Conclusion
These Mediterranean-Style Portobello Mushroom Pizzas bring all the bold, savory flavors of the Mediterranean to your table—without the carbs or heavy crust. They’re easy to make, endlessly customizable, and naturally gluten-free. Perfect for healthy weeknight dinners, crowd-pleasing appetizers, or a fun way to eat more veggies! Once you try them, you’ll never look at mushrooms the same way again.