Mediterranean-style twist on your Portobello Mushroom Pizzas

Mediterranean-Style Portobello Mushroom Pizzas

Table of Contents

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)

See also  Mediterranean Baked Feta with Olives & Sun-Dried Tomatoes

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.

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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.

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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.