Name: Perfect Portobello Pizza
Cook time: 10 min
Ingredients: 1/4 cup extra-virgin olive oil; 2 clove garlic, minced; 4 portobello mushroom caps, cleaned; Salt for sprinkling; Black pepper for sprinkling; 4 slice mozzarella cheese; 2 ripe tomatoes, cut into ½-inch-thick slices and grilled or roasted (8 slices); 5 fresh basil leaves, sliced

Perfect Portobello Pizza

2 Comments

SERVES: 4

COOK TIME: 10 Min

Attention anyone who loves cooking with fresh and flavorful ingredients! Our Perfect Portobello Pizza is the recipe for you! This recipe is the perfect way to make Italian at home in a healthier, great-tasting way because it substitutes a large portobello mushroom for a doughy pizza crust. Even better? It can be made in less than ten minutes!

What You'll Need

1/4 cup extra-virgin olive oil
2 cloves garlic, minced
4 portobello mushroom caps, cleaned
Salt for sprinkling
Black pepper for sprinkling
4 slices mozzarella cheese
2 ripe tomatoes, cut into ½-inch-thick slices and grilled or roasted (8 slices)
5 fresh basil leaves, sliced

What to Do

Preheat oven to 450 degrees F. Coat a rimmed baking sheet with cooking spray.
In a small bowl, combine olive oil and garlic. Brush mushroom caps on all sides with garlic mixture then place upside-down in a circle on baking sheet. Season with salt and pepper then top each with a slice of mozzarella cheese and 2 slices of tomato.
Roast 10 to 12 minutes, or until the mushroom is tender and cheese is melted. Sprinkle with basil and serve.

Mr. Food Test Kitchen Tip!

To give this easy pizza recipe an extra punch of flavor, right before serving, sprinkle on some oregano or some crushed red pepper flakes and dig in!
For more pizza recipes, try our Basil Pesto Focaccia, our Cheesy Pepperoni Pizza Sticks, or our classic Pizza Margherita.
If you love mushrooms, you need to try our Thyme Roasted Mushrooms, or our French Onion Stuffed Mushrooms!

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Member 5320162

Aug 03, 2014

It appears you have brilliantly repaired the version of this recipe published in the poorly edited South Beach Diet book, where this recipe has mismatched quantities and confusing instructions. You reduced the cheese from 12 ounces to 4, which is about right for 2 servings, and omitted the confusing instruction to arrange the mushrooms in a "circle," when a 6-ounce package typically contains only two caps. A couple of quibbles: You left out the oregano, but I like to include it. Also, I suggest including instructions for roasting the tomatoes as part of the procedure.

Member 5320162

Sep 06, 2015

I'm revising and updating my above comments. You've added a photo and that clarifies the recipe and exposes an inconsistency. The mushroom caps in the photo are the same size I use for this recipe, and they weigh about 3 ounces each. So "1 (6-ounce) package Portobello mushroom caps (4 to 5) " is incorrect. There are only 2 mushrooms in that package. If you grill the tomatoes, that adds to the cooking time and you cannot possibly make them in "less than 10 minutes!"