Irresistible Keto Portobello Mushroom Pizza Recipe: Healthy, Low-Carb & Delicious!

Craving pizza but want to keep it gluten-free, low-carb, and keto-friendly? Look no further than this innovative mushroom pizza recipe, where a portobello mushroom takes the place of the traditional pizza dough. This recipe is surprisingly satisfying, even for those who love bread and carbs. It's so good that you might want to double the recipe. Whether you're following a gluten-free or keto diet, or simply looking to incorporate more vegetables into your meals, this portobello mushroom pizza is a delicious and healthy choice.

What is a Portobello Mushroom?

A portobello mushroom is a mature version of the common mushroom Agaricus bisporus. Brown mushrooms, also known as crimini mushrooms, are a smaller version of portobello mushrooms and have a stronger flavor than white button mushrooms.

Preparing the Mushrooms

Before you begin, it's important to properly clean the mushrooms. Brush off any excess dirt using a bristle pastry brush (not silicon, as it's too soft) or a clean, dry toothbrush. You can also wipe the surface of the mushroom with a damp paper towel. Avoid washing the mushrooms with water, as they absorb water like a sponge. Remove the inner stalk from the mushroom by gently grabbing and pulling it. It may come off in one piece or a couple of pieces. Use a spoon to remove the gills in the underbelly, raking it along; they will scrape out easily.

The key to making sure your portobello mushrooms don’t get soggy is leaving the right amount of flesh in the mushrooms. You want there to be about ¼ to ½ of an inch of mushroom left so your pizza portobello mushrooms don’t get thin and soggy.

Portobello Mushroom Pizza Recipe

This recipe offers a delightful twist on traditional pizza, using portobello mushrooms as a healthy and flavorful base. It's quick, easy, and customizable to your liking.

Read also: Easy Low-Carb Cheese Crackers

Ingredients:

4 large portobello mushrooms
4 ounces tomato paste from one 6-ounce jar or can (or use Blender Cheese Sauce if preferred)
2 Tablespoons fat of choice: olive oil, ghee, butter, avocado oil etc.
½ teaspoon sea salt
½ teaspoon dried basil
1 clove garlic, minced or crushed
Mozzarella cheese
Topping options: pepperoni, cooked sausage, olives, sliced fresh tomato, sliced fresh basil

Instructions:

Preheat and Prep: Preheat oven to 400℉ (180C/350F). Choose a large baking pan that will fit the mushrooms and line a baking tray with parchment.
Clean the Mushrooms: Wipe each mushroom with a wet dishrag or paper towel to clean. Turn each mushroom over and pop out the big stem, pushing with your thumb to one side.
Prepare Tomato Sauce (Optional): Chop reserved stems into small pieces. Heat fat in a medium-size pan. Add chopped stems and sea salt. Sauté over medium-high heat for 8 to 10 minutes. Add gills, garlic, and dried basil, reducing heat to medium-low. Sauté for 2 additional minutes. Transfer sautéed mushroom to a medium-size bowl. Add tomato paste and stir well.
Assemble the Pizzas: Divide the pizza sauce among the two mushrooms and top with the onion, garlic, sausage, cherry tomato halves, and mozzarella, dividing these equally. Fill the cavity of each mushroom with tomato sauce. Place mushrooms into baking pan. Top with remaining preferred ingredients: cheese, meat of choice, olives. Reserve fresh tomato and fresh basil or optional pesto to put on after the pizzas are baked.
Bake: Bake for 20 to 25 minutes, or until cheese is well melted and pizzas look sizzling. Bake for 20 minutes until cheese is golden and bubbling. If you're not serving these straight away, leave on a couple of layers of paper towel as they will be slightly wet at the bottom.
Garnish and Serve: Top with optional fresh tomato slices and fresh herbs. Serve immediately. Don’t let the pizza stuffed portobello sit out for too long before serving.

Variations and Customizations

One of the best things about this portobello pizza recipe is that you can customize it to make it your own!

Toppings: Get creative with your toppings! Try slices of turkey pepperoni, shredded chicken, peppers, or any of your favorite pizza toppings.
Sauces: Experiment with different sauces, such as pesto, cheese sauce, or a nightshade-free tomato sauce alternative.
Cheese: While mozzarella is a classic choice, you can also use aged cheeses like Fontina, Port Salut, Manchego, or White Cheddar. For a dairy-free option, try crumbled coconut butter or homemade aioli.

Serving Suggestions

These pizza portobello mushrooms are pretty filling on their own, so you really don’t need a side dish, but if you want something to serve on the side, you can’t go wrong with Caprese quinoa salad, garlic bread or a nice kale salad.

Storage and Reheating Instructions

Leftovers: Store any leftover portobello mushroom pizza in the fridge for 3 to 4 days. Try to eat the leftovers as quickly as possible, or the cheese will get all slimy!
Freezing: Wrap the stuffed pizza portobello mushrooms in plastic wrap once cooled, then store them in a freezer-safe container for up to 3 months. You can reheat them from frozen in the oven for 25 to 30 minutes at 400° Fahrenheit.

Quick and Easy Portobello Mushroom Pizza Bites

For a smaller, bite-sized version, use smaller button mushrooms. These make a fantastic canapé or snack to have with drinks!

Why Choose Portobello Mushroom Pizza?

Low-Carb and Keto-Friendly: Portobello mushrooms are naturally low in carbs, making them an excellent choice for those following a keto or low-carb diet.
Gluten-Free: This recipe is entirely gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.
Healthy and Nutritious: Mushrooms are low in calories and rich in fiber, proteins, and antioxidants.
Customizable: Easily adapt the recipe to your preferences by using your favorite toppings and sauces.
Quick and Easy: This recipe requires minimal prep time and cooks in just 15 minutes.

Nutritional Information (Per Serving)

Make Ahead Instructions

Portobello Mushroom Pizzas work GREAT for meal prep. Whether you’re bringing a meal to a friend that you want to be fresh and hot when served or you need a make-ahead meal that’s prepped in the morning and baked at night: Prep these beauties, and then wait to bake them. Place raw stuffed mushrooms in the fridge for several hours, until needed, and then bake at dinner time!

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tags: #keto #portobello #mushroom #pizza