Portobello Mushroom “Pizzas”

mushroom pizza

Pizza is probably my all-time favorite food. I mean, what’s not to like? But sometimes I like to get creative with my pizzas. And maybe a little bit healthier. So this time, I wanted to make pizza that was made out of only vegetables. And it really worked, except that I had to add a little sprinkle of cheese on top, because cheeseless pizza is really not pizza at all.

Now some people (ahem, Zeke) would claim this dish isn’t pizza at all. But I beg to differ. I mean, instead of the crust you have this juicy portobello mushroom. Then you have your sauce layer (and you can use any kind of sauce you want – jarred is fine) and you have the best kinds of toppings around, sauteed veggies. Plus topped off with cheese, again, any kind of cheese you like best on pizza. It looks like a pizza. It tastes sorta like a pizza, and it’s probably ten times healthier than a pizza. Maybe 20 times healthier than that greasy kosher pizza store around the corner.

sauteeing the veggiesmaking pizzasmelting the cheese!

I list the vegetables I used, but you can use whatever you want, really. I just used all of our favorites. I served it with some garlic bread for a full meal.

Mushroom Pizza:

(serves 2, if each person wants 1 1/2 pieces)



  • 3 portobello mushroom caps
  • 1/2 zucchini, chopped
  • 1/2 yellow squash, chopped
  • 2 plum tomatoes, seeded and chopped
  • 1/2 head broccoli, cut into small florets
  • Kosher salt
  • Black pepper
  • Tomato sauce (your favorite kind, I used a jar)
  • 1/4 cup cheese


1. Preheat the oven to 400 degrees.

2. Remove mushroom stems and wash the mushrooms.

3. Brush mushrooms with olive oil and place on a baking sheet. Bake for 20 minutes, or until the mushrooms begin to soften and juice comes out of them.

4. While the mushrooms are cooking, add olive oil to a saute pan and place heat on medium.

5. Saute the veggies, adding salt and pepper to taste, mixing occasionally, until the veggies are soft.

6. Remove mushrooms  from the oven and top with tomato sauce.

7. Divide the vegetables onto the three mushrooms.

8. Top with cheese and return to the oven for 10 more minutes.

9. Serve with crusty garlic bread and enjoy!

  • these look yummy, but i’m gonna have to agree with zeke on this one.

  • Whit jewhungry.wordpress.com

    I’m taking your side on this one. Who says pizza HAS to have a bread crust? Some of us are watching the bread in take! I appreciate this idea.

  • This is exactly the kind of food I love for vegetarian dinners. Call it what you will, I will have this kind of “pizza” during Passover. I’ve made so many veggie-portobello recipes, this looks like another good one to add to my repertoire.

  • I love using portabello mushrooms as a base for other flavors. It cooks up amazingly.

  • Genius. We are planning to go Gluten Free as of next week so this will definitely be a recipe I turn too (minus the cheese!).

  • LilMissCakes

    Great idea! These would make a cute appetizer too!

  • Sarah Klinkowitz

    I want this. This looks beyond delish and will be made in my house – you can count on that

  • Love this! I have a friend who does this idea with sliced eggplant!

  • We make mushroom pizzas frequently in our house, they are a big hit with the kids. I like your version with the sauteed veggies, I will have to try that next time.

  • Chanie@BusyInBrooklyn

    Yum, portobello pizzas are a favorite of mine!

  • Love mushroom pizzas, but never over filled them like this, great job.