Portobello Mushroom Pizza Bake with Mozzarella and Fresh Toppings (Print version)
Meaty portobello mushroom caps baked with mozzarella, marinara, and fresh toppings. A gluten-free, low-carb pizza dinner ready in 30 minutes.
# Ingredients:
For the mushroom base
01 -
4 large portobello mushroom caps, stems removed and gills scraped
02 -
1 tablespoon olive oil
03 -
1/2 teaspoon garlic powder
04 -
1/4 teaspoon sea salt
For the toppings
05 -
1/2 cup thick marinara or pizza sauce
06 -
1 1/2 cups shredded low-moisture mozzarella
07 -
1/2 cup sliced cherry tomatoes or diced bell peppers
08 -
1/4 cup sliced black olives or red onion
09 -
2 tablespoons grated Parmesan
10 -
Fresh basil leaves
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Remove the stems and gently scrape out the dark gills with a spoon. Brush both sides of the caps with olive oil.
02 -
Place the mushrooms gill side up on a parchment-lined baking sheet. Roast for 8-10 minutes until they soften and release liquid. Carefully drain any water from the pan.
03 -
Sprinkle the inside of each cap with garlic powder and salt. Spread 2 tablespoons of marinara into each cap, leaving a small border to prevent overflow.
04 -
Divide the shredded mozzarella among the caps, then add your fresh toppings. Keep the layer balanced so nothing falls off.
05 -
Return to the oven and bake for 12-15 minutes, until the cheese is melted and lightly golden and the mushroom is tender when pierced with a fork.
06 -
Let rest for 2-3 minutes, then scatter torn basil and grated Parmesan over the top before serving.
# Good to know:
01 -
Best served right after baking while the cheese is still stretchy.
02 -
For firmer mushrooms, pre-roast for a full 10 minutes and drain well.