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