Portobello Pizzas

Our weeknights have been pretty busy here lately, and I’ve been reaching for easy and quick recipes that can have us out the door in the evening with no fuss. Let me tell you, these portobello pizzas fit the bill perfectly! They were low carb, lean and on the table in 30 minutes. Most importantly, they were incredibly tasty!

The inside of the portabello mushroom caps should be nice and smooth like this to make a great crust for the portabello pizzas..
First, I quickly prepped 6 portobello mushroom caps. They just needed the black gills scraped out with a spoon on the inside to make them smooth, and then I wiped them all down with a damp paper towel to clean them. I didn’t want to rinse them under water because they would have become completely waterlogged.
I went with my tried and true holy trinity of sausage, peppers and onions for these yummy portabello pizzas!
While I roasted the mushroom caps, I started on the hearty filling. I went with my tried and true holy trinity of sausage, peppers and onions for these yummy portobello pizzas. To make it a little leaner, I used chicken sausage instead and it was wonderful!
The portabello pizzas were sitting pretty already!
After that, I just had to assemble the portobello pizzas. I loaded up the mushrooms caps with the filling and topped each of the pizzas with marinara and smoked mozzarella. It only took about 10 minutes for them to become bubbly and gorgeous!

There was a lot of liquid from the mushrooms and the pizza toppings on the sheet tray, so good thing I had lined it with foil for easy cleanup. I just used a slotted spatula to plate them and then it was time to eat! I loved the play of the smokey, creamy mozzarella, flavorful marinara, savory chicken sausage, sweet peppers, aromatic onions and meaty mushrooms together. They made such a perfect bite. These portobello pizzas are on our weeknight dinner rotation a lot now, I hope you enjoy them as much as we did!

Portabello Pizzas
Portabello Pizzas
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Portabello Pizzas
Portabello Pizzas
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Course: Main Course
Servings: 3
Author: Jeanie and Lulu's Kitchen
  • 6 whole portobello mushroom capsps
  • olive oil as needed for drizzling
  • salt as needed for sprinkling
  • 1 jar roasted red peppers 12 ounce size, drained with the oil reserved
  • 1 whole onion peeled and thinly sliced
  • 5 links chicken sausage any flavor, sliced into thin rounds
  • 1 cups marinara sauce jarred is fine or see my homemade recipe
  • 12 slices fresh smoked mozzarella
  • dried oregano as needed for sprinkling on top
  1. Pre-heat the oven to 350 and line a baking sheet with aluminum foil. Take each mushroom cap and scrape out the black gills on the inside to make it hollow and smooth with a spoon. Then wipe them all down with a damp paper towel to clean them and line them up on the baking sheet. Drizzle them all with olive oil and sprinkle them with salt, then get them in the oven to roast for 8-10 minutes.
  2. While the mushrooms, roast, heat the reserved oil from the roasted red peppers over medium high heat in a big skillet. Add the roasted red peppers and onion slices and let them get soft and fragrant for about 2 minutes. Then add the sausage coins and let them brown for about 5 to 6 minutes. Take the pan off of the heat and set it aside.
  3. The mushrooms should be done at this point, take them out but leave the oven on. Spread 1/4 cup of marinara on the bottom of each mushroom cap, then evenly distribute the sausage mixture on top of the marinara. Top each mushroom pizza with two slices of the smoked mozzarella, then get them back in the oven to meld together for about 8-10 minutes.
  4. When the cheese is melted and everything is heated through perfectly, take out the pizzas and let them set for a minute. Then use a slotted spatula to plate them since there will be a lot of liquid from the mushrooms on the baking sheet. Sprinkle each pizza with a little dried oregano on top, then just serve immediately and enjoy! 1 or 2 pizzas make a satisfying meal, depending on how hungry your crowd is.