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
- 1/2 teaspoon kosher salt
- 1 1/2 cups Easy Pizza Sauce
- 1 to 1 1/2 cup mozzarella cheese
- 1/3 cup Pecorino Romano cheese (highly recommended*)
- Toppings: sliced Fresno peppers, fresh basil, other toppings as desired
- Preheat the oven to 450 degrees Fahrenheit.
- 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.
- 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).
- 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
Keywords: Portobello mushroom pizza, Portobello pizza