Portobello mushroom pizzas

Portobello mushroom pizzas

Portobello Mushrooms are so versatile and they make excellent pizza bases for a healthier, gluten free version.


  • 4 large portobello mushrooms, washed
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 2 beef tomatoes/large tomatoes, pureed
  • 1 cup grated cheese. I used Comte
  • Olive oil to drizzle


For toppings you can use whatever you want but I went for olives, thyme and chives with a sprinkling of oregano and black pepper.



  1. Pre-heat the oven to 200 degrees celsius.
  2. Scrape out the gills and stalk from the mushrooms. The easiest way to scrape the gills out is to use a spoon.
  3. Line a baking tray with foil and arrange the mushrooms on it.
  4. Drizzle olive oil all over the mushrooms generously.
  5. In a saucepan on medium heat, heat 1 tablespoon oil and sauté the onions and garlic for 4 minutes and then add the pureed tomatoes to make the sauce. Let this cook for around 10 minutes with the lid on and lower the heat.
  6. Once ready, pour the tomato sauce into each of the portobello mushrooms.
  7. Top with grated cheese and then add the toppings you have chosen.
  8. Place in the oven and bake for 20 minutes.
  9. When removing there may be lots of liquid from the mushroom so take care not to spill it.
  10. Once ready, eat straight away. I added a few drops of tabasco to it to give it a little kick and it tasted amazing.



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