Cooking for Wellness

Portabella Pizza Sliders

Dec. 3, 2016

Portabella mushroom are the pizza crust in this recipe, instead of a pizza topping! Mushrooms caps are the perfect vessel to hold pizza toppings and have fewer calories than a traditional crust. Simply fill a mushroom cap with your favorite toppings to create your own personal pizza. If you prefer a dairy-free version, top with an olive or eggplant bruschetta instead of cheese.

Tip: mushrooms have a high water content- make sure all toppings are well drained to avoid a soggy pizza.

portabello pizzaServes:

  • 4


  • 4 large portabella mushroom caps
  • olive oil cooking spray
  • Italian seasoning
  • Suggested toppings: fresh or sun-dried tomatoes, basil leaves, olives, broccoli florets, artichoke hearts, bell peppers, onions, pizza sauce, part skim, low moisture shredded mozzarella, spinach or arugula leaves


  1. Preheat oven to 375ºF. Wipe outside of mushrooms with a damp paper towel.
  2. Using a spoon, gently scrape out the gills from the inside of the cap. Remove any remaining stem.
  3. Place mushroom caps gill-side down on a lined baking sheet. Lightly coat with cooking spray. Bake for 10 minutes.
  4. Take the mushrooms out of the oven. Turn the mushroom caps over. Pat with paper towel to remove any excess liquid.
  5. Sprinkle the Italian seasoning on the inside of the mushroom cap. Fill with your favorite toppings.
  6. Return to the oven for about 8 minutes until toppings are heated through and cheese is melted, if using.
  7. Let stand 5-10 minutes before serving.

Serve whole with a nice salad for dinner or cut into fourths and serve as an appetizer at your next party.