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Portobello Mushroom Pizzas – A Savory Twist on a Classic Favorite

15 minutes Cook
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In the world of culinary delights, innovation often leads to the most remarkable discoveries. One such delightful invention is the Portobello Mushroom Pizza. Combining the earthy richness of Portobello mushrooms with the beloved flavors of pizza, this recipe offers a tantalizing twist that’s both satisfying and nutritious. As we embark on this culinary journey, let’s explore the history and origin of Portobello mushrooms, followed by a step-by-step guide to crafting these mouthwatering mushroom pizzas.

Historical Context: The Rise of Portobello Mushrooms: Originating from Italy, the Portobello mushroom, scientifically known as Agaricus bisporus, is a larger, mature version of the common white mushroom. Despite its Italian-sounding name, “Portobello” is actually an American invention. The name is believed to have been coined in the 1980s, referencing the resemblance of these large mushrooms to the famous “portobello” road in London, known for its eclectic markets. Initially, these mushrooms were often discarded or used as a stuffing base due to their size, until their delightful flavor and meaty texture were discovered, giving rise to their popularity and eventual inclusion in various dishes, including our savory Portobello Mushroom Pizzas.


1. Preheat the Oven:

  • Preheat your oven to 400°F (200°C).

2. Prepare the Portobello Mushrooms:

  • Clean the Portobello mushrooms gently using a damp cloth to remove any dirt.
  • Carefully remove the stems and use a spoon to gently scrape out the gills from the underside of the mushrooms to create more space for the toppings.

3. Brush with Olive Oil:

  • Brush the cleaned mushroom caps on both sides with olive oil using a basting brush. This will help them cook evenly and add a touch of flavor.

4. Layer with Pizza Sauce:

  • Spread a spoonful of pizza sauce on the inside of each mushroom cap, creating a thin layer.

5. Add Toppings:

  • Sprinkle a generous amount of shredded mozzarella cheese over the sauce in each mushroom cap.
  • Distribute the diced bell peppers and sliced black olives evenly among the mushrooms.

6. Season and Bake:

  • Sprinkle dried oregano, dried basil, salt, and pepper over the toppings for added flavor.
  • Place the prepared mushrooms on a baking sheet and bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.

7. Garnish and Serve:

  • Once out of the oven, sprinkle finely grated Parmesan cheese over the hot mushrooms.
  • Garnish with fresh basil leaves for a burst of color and an aromatic touch.
  • Serve the Portobello Mushroom Pizzas hot, either as a delightful appetizer or a satisfying main dish.

Conclusion: The Portobello Mushroom Pizza is a prime example of how creativity and culinary exploration can lead to delightful flavor combinations. With their meaty texture and rich flavor, Portobello mushrooms provide the perfect canvas for recreating the essence of traditional pizzas. As you savor each bite of these savory delights, take a moment to appreciate the journey from humble origins to the savory masterpiece that graces your plate today.


prep time
20 minutes
cooking time
15 minutes
4 servings
total time
35 minutes


  • Baking sheet

  • Mixing bowls

  • Spoon

  • Chef's knife

  • Cutting board

  • Pastry brush

  • Oven


  • 8 large Portobello mushrooms, stems removed

  • 1 cup marinara sauce (homemade or store-bought)

  • 1 ½ cups shredded mozzarella cheese

  • 1 cup cherry tomatoes, halved

  • ½ cup fresh basil leaves, torn

  • ¼ cup red onion, thinly sliced

  • ¼ cup black olives, sliced

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon dried oregano

  • ½ teaspoon salt

  • ¼ teaspoon black pepper


Preheat the oven to 375°F (190°C).
Clean Portobello mushrooms, remove stems, and hollow them.
Mix minced garlic, olive oil, oregano, salt, and pepper. Brush over mushrooms.
Add sauce, cheese, arrange toppings. Bake 12-15 mins at 375°F.
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