Portobello Mushroom Mini Pizzas

They're almost too easy to make.

Portobello mushrooms make great pizza bases. The best part of all? No dough-rolling required! 

Total Time:
Level: Easy
Serves: 4


  • 8 portobello mushroom caps
  • 1 tbsp. olive oil
  • 1 tsp. coarse salt
  • ½ tsp. pepper
  • 1 c. store-bought tomato sauce
  • 4 oz. shredded part-skim mozzarella cheese or whole-milk ricotta cheese (½ cup)
  • toppings and garnishes
Topping Ideas
  • Cooked sliced turkey or chicken sausage
  • Cooked broccoli florets
  • Sautéed spinach or kale
  • sliced zucchini
  • Halved cherry or grape tomatoes
  • Roasted red peppers
  • Parmesan cheese
  • Basil or pesto
  • red pepper flakes


  1. Heat oven to 400°F. Place mushroom caps on a baking sheet, gills down. Drizzle with oil, and season with salt and pepper. Bake 5 min.
  2. Drain mushrooms on paper towels. Return to baking sheet, gills up.
  3. Spoon sauce into mushroom caps (about 2 Tbsp each) and top with cheese (2 Tbsp mozzarella or 1 Tbsp ricotta). Arrange toppings over mushrooms.
  4. Bake until cheese is melted, 12 to 15 min. Top with any of the garnishes and serve hot.

190 cal, 10 g fat (4 g saturated), 13g protein, 15 g carb, 9 g sugar, 4g fiber, 858 mg sodium, 18 mg cholesterol per serving (without toppings and garnishes)

This story originally appeared in the April 2016 issue of Dr. Oz The Good Life.

More recipes like this
Veggie Mini Meatloaves
Pita pizza with lemon and asparagus
Lemony Asparagus and Goat Cheese Pita Pizzas
Vegetarian tacos recipe with mushroom
Meaty Mushroom Tacos
tortilla pizza
Tortilla Pizzas
Garlicky Greek Salad Pizza
Garlicky Greek Salad Pizza