Portobello Mushroom Pizza

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IMG_0085I have a bone to pick with all you people posting delicious looking dinners and desserts on Pinterest.

Just stop. Take a break from it and post home decor. Or valentines crafts. Or birthday party ideas for your kids. Or cute wedding ideas for your next wedding sisters wedding.

2 1/2 weeks in on this diet and I’m dying! I’m allowed to eat lower fat, healthier carbs with breakfast and lunch everyday {like whole wheat bread and such} but lets be honest. I want to eat bread at every time of every day. With lots of butter. And maybe with a few brownies on the side.

Not being able to have it whenever I want makes me suuuuper fun to be around. Just ask my husband. The only think keeping me sane on this whole super healthy eating kick is being able to have some diet coke every now and then. It’s literally my saving grace/dessert/sanity all in one carbonated zero calorie beverage. It’s glorious.

I will say that I caved and had 1/2 a chocolate donut hole yesterday. But seriously. Donut holes are TINY. And I had HALF. It’s like -42 calories. And I had it in the morning before I went to the gym, so I know I worked it off. And, it wasn’t even that good. Actually it was, but I didn’t chew it long enough to actually enjoy it. So, I’m not sorry. #carbloverproblems

And you know what? IT’S ok. Maybe this is a glimmer of hope that I can enjoy sweets in moderation and not forever more stuff my face. I’m not holding my breath, but I’m hopeful. I’ll keep you posted.

Anyways, this portobello pizza is pretty amazing, considering there is no real crust. {I know. I’m posting meals with no carbs in them. What has become of me?!} It tasted *just* like pizza. If you don’t like mushrooms, then you’re probably not going to like this. If you do like mushrooms, then get a fork at the ready. Cook these babies on an indoor grill, fill them up with cheese and whatever pizza toppings you’d like and finish them off under the broiler. That’s it! Ready to eat in about 15 minutes.

Here’s how you make them:IMG_0054Start by removing the stems and wiping the tops of each mushroom to remove dirt.IMG_0057Lightly spray each mushroom cap with nonstick cooking spray {I use the olive oil kind} and sprinkling with salt and pepper. Stick these onto an indoor grill and cook them up good.IMG_0059You want them to shrivel up a bit so they get some color and release some of their liquid. Be sure to pour this off before adding the sauce.IMG_0062Spread each mushroom with pizza sauce,
IMG_0065then add some cheese and pepperoni slices. I used turkey pepperoni, but the regular kind will work just fine.IMG_0070Transfer your mushrooms to a baking sheet and broil until the cheese is melted and the pepperoni is crispy.IMG_0089It was only about 1 minute before I pulled mine out.
IMG_0109Stringy cheesy pizza goodness right here that is particularly stellar is you love mushrooms like I do!

Enjoy, friends! Have a lovely Monday. Printable recipe below:

pepperoni on mushrooms
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Portobello Mushroom Pizza

Topped with cheese other pizza toppings Portobello Mushroom Pizza is a new twist on an old favorite, ready to eat in about 15 minutes.
servings 2 pizzas
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 2 portobello mushroom caps
  • salt and pepper
  • 4 tablespoons pizza sauce
  • 1/2 cup grated mozzarella cheese
  • 10 turkey pepperoni slices


  • Preheat indoor grill to medium heat.
  • Remove mushroom stems and wipe mushroom caps with a damp cloth to remove any dirt. Lightly spray each mushroom cap with nonstick olive oil cooking spray and sprinkle with salt and pepper.
  • Grill each mushroom 2 minutes per side or until it starts to shrink. Liquid will come out of the mushroom so be sure to pour it off before continuing with the next step.
  • Spoon 2 tablespoons of pizza sauce into each grilled mushroom cap. Top with cheese and pepperoni. Transfer pizza mushrooms to a baking sheet and broil 1 minute or until cheese is melted. Serve immediately.


Calories: 131kcal | Carbohydrates: 6g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 504mg | Potassium: 466mg | Fiber: 2g | Sugar: 4g | Vitamin A: 319IU | Vitamin C: 2mg | Calcium: 141mg | Iron: 1mg
Course: Dinner
Cuisine: Italian
Keyword: Portobello Mushroom Pizza

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18 Responses
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    […] Low-Carb Portobello Pizzas (above) from Lauren’s Latest have solely 5 elements! […]

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  3. Dexter

    great recipe. i seasoned the mushroom with garlic salt and added a little addition garlic salt once the pizza was done. But be careful not to over salt.

  4. Jackie

    I’m trying these tomorrow. I need to go low-carb, little sugar for a number of reasons. With this exact recipe do you know how many carbs for each serving of 2?

  5. Paula – bell’alimento

    I love portobello mushrooms! A great idea and these pizzas would make a great game day snack for gluten free friends!

  6. Katie @ The Surly Housewife

    I am attempting to lose weight for couples weekend in a couple of months. Going well so far but I am not to the point of giving up carbs lol. So i wanted to HIGHLY APPLAUD you on all your hard work 🙂 Keep it up!!

  7. Michelle

    These are our favorites, actually have a couple mushrooms in the fridge to make these today. I love adding feta and fresh garlic to mine.

  8. Taylor @ FoodFaithFitness

    I am loving this healthy twist on pizza! I crave pizza, ummm, just about every single day of my life so this is totally gonna help me out! I am dying over that melty cheese!

  9. Kelly Hamilton

    We went gluten free about a year ago — not because anyone in our family has celiac or even gluten sensitivity but because I read “Wheat Belly.” We cheat .. . frequently . . . but are ALWAYS looking for alternatives .. .and this looks great! Thanks for the recipe and the mouth watering photos! #Krogersisopen24-7