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This portobello mushroom pizza flips the typical pizza on its head! Use the mushroom as a crust for an easy dinner or side dish.

Portobello Mushroom Pizza
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Portobello mushroom pizza sounds like mushrooms are the toppings, right? Well, meet the new best way to use portobellos on pizza: as the crust! There’s no veggie that’s not delicious with pizza on top, and mushrooms are no exception. These meaty giant fungi make the perfect personal pizza size for all your favorite toppings. Use the idea as a tasty gluten free dinner, or a fun side dish. Here’s how to pull off this trick!

Basic idea for portobello mushroom pizza

The concept of portobello mushroom pizza is very simple: roast the mushrooms, add the toppings, and bake until the cheese melts. But as with any recipe, there are a few helpful hints to keep in mind for the process.

  • Brush the portbello caps with oil and spices. Get them fully covered, then sprinkle with salt.
  • Roast at 450 degrees for 10 to 15 minutes, until nice and tender.
  • Drain of all excess water! This is the most important part of the process. Mushrooms are full of water, and release water as they bake. Discard all of the water to avoid watery pizza.
  • Top and bake again. Just a few more minutes in the oven is all they need: just to melt the cheese!
Portobello pizza

Key to the flavor: Pecorino Romano cheese

Here’s a tip we love to use for topping any type of pizza: use Pecorino Romano cheese! Pecorino Romano cheese is an aged Italian cheese that’s similar to Parmesan, but even saltier and more savory. Trust us: this will revolutionize your pizza! Put a few sprinkles on a portobello pizza and it’s gold.

What’s a Pecorino substitute? Parmesan cheese is pretty close, but doesn’t have quite the magic of Pecorino. If you do decide to use it, make sure to add another pinch of salt to the top of each pizza.

More topping ideas for portobello pizza

You can use any toppings you like on portobello mushroom pizza, of course! If you have 5 minutes, our Easy Pizza Sauce is incredible delicious. Then add whatever you like! This recipe is more of a concept than a strict guide to follow. A few topping ideas to try:

  • Pepperoni or Prosciutto
  • Artichoke hearts
  • Jarred bell peppers
  • Olives
  • Feta cheese
  • Herbs like basil, oregano or thyme

Toppings to avoid? Because portobellos do have extra moisture, avoid watery toppings like fresh mozzarella cheese or burrata.

Portobello mushroom pizza

How to serve a portobello mushroom pizza

Last important thing to note: this portobello mushroom pizza is not quite a meal in itself. Whatever way you serve it, a mushroom is not nearly as filling as a traditional pizza crust. So if you’re serving this as a main dish, make sure to add some hearty, filling side dishes. You also can serve the pizzas as a side dish. Here are some ideas for ways to serve portobello pizza as a main:

More portobello recipes

Not sure about you, but we’re a little obsessed with the meaty, succulent portobello mushroom. This mighty fungus is pretty darn special. Here are a few more of our favorite portobello recipes for ideas to serve it:

Portobello pizza

This portobello pizza recipe is…

Vegetarian and gluten-free.

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Portobello Mushroom Pizza

Easy Portobello Mushroom Pizza

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 pizzas (4 as a side, 2 to 3 as a main) 1x


This portobello mushroom pizza flips the typical pizza on its head! Use the mushroom as a crust for an easy dinner or side dish.


  • 6 medium portobello caps (about 10 to 12 ounces)
  • 3 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 1 ½ cups Easy Pizza Sauce
  • 1 to 1 1/2 cup mozzarella cheese
  • ⅓ cup Pecorino Romano cheese (highly recommended*)
  • Toppings: sliced Fresno peppers, fresh basil, other toppings as desired


  1. Preheat the oven to 450 degrees Fahrenheit. 
  2. Clean the portobello mushrooms and remove the stems. Place the mushrooms on a parchment paper-lined baking sheet gill side up. In a small bowl, mix the olive oil with the oregano and garlic powder. Brush the tops and bottoms of the mushroom caps with the oil, adding a little more to the bowl of spices if it runs out. Sprinkle the kosher salt evenly divided among the mushroom caps.
  3. Place the baking sheet in the oven and roast the mushrooms for 10 to 15 minutes until tender. Once baked, drain the caps of all of the excess liquid (this step is important: otherwise the mushrooms are much too watery).
  4. Turn down the oven heat to 425 degrees Fahrenheit. Spread each cap with pizza sauce, then add mozzarella and Pecorino cheese, and desired toppings. Bake 6 to 8 minutes until the cheese is melted. Serve immediately.  


*Pecorino has the best savory, salty flavor. If you can’t find it, substitute Parmesan cheese but add a few more pinches salt. 

  • Category: Main dish
  • Method: Roasted
  • Cuisine: Pizza
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Jerry says:

    Looks so good! thanks for the recipe!

  2. Ramya Padmanabhan says:

    Will be making this soon can i use vegan mozzarella and parmesan as am a vegan i love mushrooms and pizza sooooooooooooo much pl i love your new website it looks better than your old one perfect for my after office meals after this i will be taking a break from commenting on your recipes until my birthday on 19 September will tag you guys on twitter if i make this Thanks Ramya

    1. Sonja Overhiser says:

      Thank you so much Ramya! Yes, you can use vegan mozzarella and Parmesan. We’ll look out for it on Twitter!