Portobello Cap Pizzas


January 20, 2016 by Virginia James

This recipe is one of my favorites for a quick dinner -can be done in less than 40 minutes! It’s one of the easiest pizza recipes I have that is low carb and veggie friendly. Vegan? just substitute vegan cheese and you’re good to go!

Portobello Cap Pizzas

Makes 1 serving


  • 2 Portobello Mushroom Caps
  • 4-6 Tablespoons Part Skim Mozarella, feta, adn Romano Mixed together.
  • 1/4 Cup (or less) low sodium/unsalted tomato sauce mixed with your favorite italian herbs and spices. I used Garlic Powder, Dried Oregano/basil, and Cayenne Pepper
  • Any Veggie toppings you’d like! I used chopped mushrooms on one, and roasted bell peppers on the other (pictured below).


  1. Preheat oven at 400 degrees F
  2. Gently remove the gills from inside the mushroom using a spoon. Place on baking sheet or foil, and roast in oven for 20 minutes.
  3. When taking out of the oven, pour out any water accumulated in the caps.
  4. Fill caps with your pizza sauce, the cheese mix, and top with any toppings you’d like.
  5. Place back in the oven for 8-10 minutes or until cheese has melted to your liking.

Here are the end results!
I hope you enjoy this recipe as much as I did!


Much Love,




2 thoughts on “Portobello Cap Pizzas

  1. […] Dinner: Portobello Pizzas (Get the Recipe HERE) […]


  2. […] mushroom caps, tomato sauce + herbs, spices, part-skim mozzarella, veggie toppings (Get Recipe HERE), served with roasted brussel sprouts, and a side of […]


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