When I posted a preview of these on my Instagram stories, I got so many messages asking for the recipe that I knew I needed to get this one out quickly. They are so easy, and so good.
Portabello mushrooms are filled with traditional pizza toppings and baked until bubbling and browned. Cheesy, hearty, and low carb they are the perfect dinner that my whole family loves.
This recipe is easily doubled if you’re feeding hungry mouths, or serving with a simple side and would like 2 portions or more per person.
Ingredients in portabello mushroom pizzas:
Portabello mushrooms – I absolutely love Portabellos, they are so meaty and can really stand up to a variety of flavors and textures.
Sweet Italian Sausage – Replicating pizza, I used ground sausage in this, simply removing it from the casing. It adds a ton of flavor and makes this a very hearty meal.
Mozzarella Cheese – I use low moisture, regular mozzarella in this as opposed to fresh. The fresh gives off more water, and since mushrooms have a lot of water to begin with I wanted to be mindful of that to keep the mushrooms from getting too wet.
Marinara – I use homemade or Rao’s for this, you can use whatever you like.
“What else can I use?”
- I encourage you to use whatever ground meat you prefer. I use sausage here, but ground beef or turkey is great as well.
- If you’d like to make these vegetarian, simply omit the meat. You can add some rice or cauliflower rice to bulk it up instead.
- 1-2 of these makes a great dinner, using small button mushrooms for this recipe makes a fun appetizer.
Loaded Portabello Mushroom "Pizzas" (Gluten Free)
- large, heavy bottomed skillet
- Large rimmed baking sheet
- 4 large Portabello mushrooms
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 lb. ground meat
- 2 cups mozzarella, shredded
- 3 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 cup marinara sauce
- Kosher salt
- Fresh black pepper
- Fresh basil, chopped, for serving
- Preheat the oven to 400 degrees F. Set a wire rack on a rimmed baking sheet and set aside.
- With a large spoon, scoop out the gills of the portabello mushrooms and discard the gills. Rub mushrooms all over with 2 Tbsp of the olive oil and set mushrooms aside.
- Heat a large skillet over medium heat and add the remaining tbsp of olive oil.
- When hot, add the onion and a pinch of salt and cook for 3-5 minutes until soft. Add garlic and cook, stirring, for one minute more.
- Add the ground meat to the pan along with the garlic powder, oregano, 1 teaspoon of salt and a few cracks of black pepper.
- Cook the meat, breaking up periodically for about 5 minutes. Add the marinara sauce, bring to a boil, reduce to a simmer and simmer for 5-7 minutes.
- Remove from the heat.
- Top each mushroom cavity with the meat and sauce mixture.
- Divide the cheese evenly among the mushrooms and top with a sprinkle of salt.
- Place the mushrooms on the wire rack and bake for 20-25 minutes or until the cheese is melted and mushrooms are tender.
- Turn the broiler to hi and broil the mushrooms for 30-60 seconds until cheese is browned.
- Remove from the oven, top with basil and let rest for 10 minutes before serving.