Portobello Mushroom Margherita Pizza
Dinners + Mains

Portobello Mushroom Margherita Pizza

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Portobello mushrooms have a meaty texture that soaks up spices, herbs, and other flavorings like a sponge. It’s no wonder they’re a main course in many vegan and vegetarian restaurants. Mushrooms are a rare vegetable source of vitamin D and also contain high levels of potassium. The cheese and olive oil (the fats) in this recipe help you absorb that all-important vitamin D.

Recipe from Keto Mojo

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Portobello Mushroom Margherita Pizza
Nutrition Info Print Recipe
  • Prep: 15 m
  • Cook: 6 m
  • Total: 21 m
  • Servings:


  • 1/2 cup olive oil extra-virgin
  • 1 tsp garlic minced
  • 6 large Portobello mushrooms stems removed
  • 1 cup tomato sauce (low-carb)
  • 2 cups mozzarella shredded or plant-based "cheese"
  • 2 tbsp basil fresh - chopped, for garnish


  1. Preheat the oven to broil. Line a baking sheet with aluminum foil and set aside.
  2. In a medium bowl, stir together the olive oil and garlic; then add the mushrooms to the bowl. Rub the oil all over the mushrooms and place them gill-side down on the prepared baking sheet.
  3. Broil the mushrooms until they are tender, turning once, about 4 minutes in total.
  4. Remove the baking sheet from the oven and evenly divide the tomato sauce among the mushroom caps, spreading it on the gill side. Then top with the mozzarella cheese.
  5. Broil the mushrooms until the cheese is melted and bubbly, 1 to 2 minutes.
  6. Serve topped with the basil.
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