There’s something so comforting about pizza, and these 10-Minute Portobello Pizzas offer a delightful twist. They are a quick and healthier alternative to traditional pizza, perfect for those busy weeknights or when you want something delicious without the wait. The hearty portobello mushroom caps serve as a savory base, adding an earthy flavor that complements the classic pizza toppings beautifully.
My love for these Portobello Pizzas stems from a family gathering where my cousin introduced this recipe. She’s known for her innovative and health-conscious cooking, and this dish was an instant hit. The preparation was so quick and easy that we could spend more time enjoying each other’s company rather than fussing over a complicated meal. The moment I tasted these mini pizzas, I knew I had to share the recipe on my blog.
What I adore about this recipe is its versatility. You can easily customize these pizzas to suit your preferences. If you’re a fan of spicy food, try adding some red pepper flakes or a dash of hot sauce to the pizza sauce. For a vegetarian version, load up on extra veggies like bell peppers, onions, or spinach. You can even experiment with different cheeses; a sprinkle of feta or a handful of parmesan can elevate the flavors even more.
When preparing these pizzas, make sure the portobello mushrooms are thoroughly washed and dried. This helps them absorb the garlic oil mixture better, ensuring each bite is bursting with flavor. The broiling step is key – it melts the cheese to a perfect golden brown and gives the mini pepperonis a delightful crispiness.
These 10-Minute Portobello Pizzas are not only quick to make but also fun to eat. Whether you’re hosting a casual get-together or simply want a speedy dinner, this recipe is a fantastic choice. Enjoy them fresh out of the oven, and don’t forget to sprinkle some extra Italian seasoning on top for that final touch of aromatic goodness.
Making the 10-minute Portobello Pizzas
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Ingredients
- 6 portobello mushroom caps, stems removed, cleaned and dried
- 3/4 cup garlic and herb pizza sauce
- 6 teaspoons Italian seasoning, divided
- 6 cherry or grape tomatoes, sliced thinly
- 30 mini pepperonis
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1 1/2 cups shredded mozzarella cheese, reduced-fat
- 2 teaspoons minced garlic
Directions
- Set your oven to broil on high and move the oven rack to the center.
- Combine the extra virgin olive oil, minced garlic, and 4 teaspoons of the Italian seasoning in a small bowl. Brush this garlic oil mixture onto the underside of each mushroom cap.
- Arrange the mushrooms, oil side down, on a lightly greased baking sheet.
- Place 2 tablespoons of pizza sauce into each mushroom cap. Add 1/4 cup of mozzarella cheese, 5 mini pepperonis, and a few slices of tomato on top.
- Broil in the oven for about 8 minutes or until the cheese is bubbly and browned.
- Sprinkle the remaining Italian seasoning over the mushrooms and season with salt and pepper to your preference.
Storing Suggestions:
Store any leftover Portobello Pizzas in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F until warmed through, about 10 minutes.
FAQs:
Can I use regular pepperoni instead of mini pepperonis?
Yes, you can use regular pepperoni slices. Simply cut them into smaller pieces to fit the mushroom caps better.
What other toppings can I use for these Portobello Pizzas?
You can customize your pizzas with various toppings such as bell peppers, onions, olives, spinach, or any of your favorite pizza toppings.
How can I make these pizzas vegan?
To make vegan Portobello Pizzas, replace the mozzarella cheese with a plant-based cheese alternative and ensure the pizza sauce is vegan-friendly.
Can I prepare these ahead of time?
Yes, you can prepare the mushrooms and toppings ahead of time. Assemble the pizzas just before broiling to ensure they are fresh and the mushrooms do not become too soggy.
Is there a way to make the mushrooms less watery?
To reduce the moisture in the mushrooms, you can pre-bake the mushroom caps at 375°F for about 10 minutes before adding the toppings. This will help to dry them out a bit.
Can I cook these pizzas on a grill instead of broiling?
Yes, you can grill these pizzas. Preheat your grill to medium-high heat and cook the prepared mushroom caps for about 5-7 minutes until the cheese is melted and bubbly.
10-minute Portobello Pizzas
Ingredients
- 6 portobello mushroom caps stems removed, washed and dried
- 2 tablespoons extra virgin olive oil
- 2 teaspoons minced garlic
- 6 teaspoons Italian seasoning divided
- 3/4 cup pizza sauce garlic and herb
- 1 1/2 cups reduced-fat shredded mozzarella cheese
- 30 mini pepperonis
- 6 cherry or grape tomatoes thinly sliced
- Salt and pepper to taste
Instructions
- Preheat your oven to broil on high. Place the oven rack in the middle position.
- In a small bowl, mix the olive oil, minced garlic, and 4 teaspoons of the Italian seasoning. Brush the bottom of each mushroom cap with this garlic oil mixture. Arrange the mushrooms, oil side down, on a lightly greased baking sheet.
- Fill each mushroom cap with 2 tablespoons of pizza sauce, followed by 1/4 cup of mozzarella cheese, 5 mini pepperonis, and a few slices of tomato.
- Broil in the oven for about 8 minutes, until the cheese is melted and golden.
- Sprinkle the remaining Italian seasoning over the mushrooms and season with salt and pepper to taste.
