Use Portobello Mushrooms For Tasty Pizzas Without The Dough

In an ideal world, we'd be able to eat pizza every day without consequences, but unfortunately, that's not the fate we've been handed. Although the popular combination of dough, sauce, and cheese comes in a variety of forms, most of them shouldn't be consumed constantly. Whether you're looking to decrease your calorie intake or simply want to try something different, try making the pie from a portobello mushroom. 

Low in fat and calories and high in potassium and B vitamins, portobello mushrooms are a great substitute for dough. With their savory, umami flavor, mushrooms are already a common topping for pizza, so building a pie out of them isn't too out of the ordinary.

The dish works well as an appetizer, an entree along with a salad, or simply as a dish for a gluten-free guest at a dinner party. Essentially a sauce and cheese stuffed portobello mushroom, the recipe is quite simple.

How to make portobello mushroom pizza

Remove the stems and rinse each mushroom thoroughly, drying it off with a paper towel when done. Then, brush over the bottom of the mushrooms with a mix of olive oil and Italian seasoning. For the filling, spoon a small amount of pasta sauce inside, and finish it off by sprinkling a blend of parmesan and mozzarella on top, followed by your choice of toppings.

Sliced bacon or ham would enhance the umami flavor of the mushrooms, but if you're looking to keep the recipe fully vegetarian, add on olives, cherry tomatoes, and banana peppers for a kick. They can heat up in the air fryer for a few minutes, but you can also roast the pizzas in the oven as a way to add more flavor to the mushrooms. After 10 to 15 minutes at 450 degrees Fahrenheit, the cheese should be browned slightly, indicating that the dish is finished cooking. From there, add a dash of the remaining Italian seasoning on top, as well as a pinch of salt.