Gluten FreeMeatlessRecipes

Portobello Pizzas


If you’ve been visiting this site for a while, you’re probably aware that I like finding (and sharing) easy and family-friendly recipes. This one can be thrown together in just a few minutes, completely adapted to your preferences, and kids love to assemble their own pizzas. If you don’t have mushrooms (or have family members who don’t care for them) you can easily sub in french bread or English muffins.


  • Portobello mushrooms, stems removed*
  • clean tomato sauce (I usually toss a can of chopped plain tomatoes into a bowl with a pinch of salt, olive oil, garlic powder, oregano, and rosemary and blend it with an immersion blender). I’ve also used pesto with great results.
  • mozzarella cheese (the drier kind that you can shred works best so everything isn’t watery)
  • toppings (veggies, pepperoni, salami, olives, sausage, or whatever you like)

*If you’re using french bread (sliced in half) or English muffins just skip the first step of pre-baking the portobellos.


  • Preheat the oven using the broiler setting. I usually heat it to 425 F (220 C).
  • Place the mushrooms on a baking sheet with the smooth, curved side up. You can brush them with a little oil if you like.
  • Bake for 3-4 minutes. (you can skip this step if you like your mushrooms a bit more firm)
  • (Start here and follow the same directions for bread).
  • Spread the tomato sauce on the mushroom (or bread).
  • Top with toppings.
  • Broil until the cheese is bubbling and melted (usually 5 minutes or less).


Mushroom version
French bread version

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