If pizza night and low-effort weeknight dinners had a baby, this would be it. These portabello mushroom pizzas have all the cheesy, savory goodness of a classic slice, packed into a hearty, veggie-forward base that just happens to be low carb. I made them on a whim one night and shared a quick story on Instagram – and let’s just say, I wasn’t prepared for the flood of DMs asking for the recipe. So here it is. Simple, satisfying, and endlessly customizable.

😍 Why You’ll Love My Portabello Mushroom Pizzas

These are perfect for when you’re craving comfort food but want to keep things on the lighter side. They come together quickly, use simple ingredients, and are easy to scale up if you’re feeding a crowd. The mushrooms hold up beautifully to all the toppings, and when that cheese gets golden and bubbly in the oven… game over. Whether you’re gluten-free, low-carb, or just want to switch things up from your usual pizza routine, this one’s a keeper.

🗒️ Ingredients

Portabello mushrooms – These meaty mushrooms are the perfect vehicle for your favorite pizza toppings. They’re sturdy enough to hold everything without collapsing, and they soak up flavor like a dream.
Ground sausage – I like using sweet Italian sausage for that classic pizza flavor, but feel free to sub in ground beef, turkey, or even a plant-based option.
Mozzarella cheese – Low-moisture, shredded mozzarella works best here. It melts beautifully without making the mushrooms soggy.
Marinara sauce – Use your favorite jarred marinara or homemade if you’ve got some on hand. I reach for Rao’s when I don’t have time to make my own.
Onion and garlic – These aromatics build the flavor from the bottom up.
Olive oil + spices – A little garlic powder, oregano, red pepper flakes, salt, and pepper go a long way.
Fresh basil – For serving, to add a pop of color and a fresh hit of flavor.

👩‍🍳 How to Make My Portobello Mushroom Pizzas

🔥 Preheat your oven to 400°F and set a wire rack on a baking sheet.

🥄 Use a spoon to gently scoop out the gills of the mushrooms, then rub them with olive oil and set aside.

🧅 In a large skillet, sauté the onion in olive oil with a pinch of salt until soft. Add garlic and cook until fragrant.

🍅 Add your ground meat and seasonings, cook until browned, then stir in the marinara. Let it simmer and thicken slightly.

🥄 Spoon the meat mixture into the mushroom caps and top with cheese.

🫧 Bake until the mushrooms are tender and the cheese is melted and bubbly. Finish under the broiler for a golden top.

🌿 Let them rest for 10 minutes, sprinkle with fresh basil, and dig in.

🥳 Enjoy!

🎩 Tips and Tricks

• Use a wire rack to help the mushrooms roast instead of steam – this keeps them from getting soggy.
• Let them rest after baking so the juices redistribute and everything holds together better.
• Don’t skip the broiler if you want that irresistible golden cheese top.

🌟 Variations

Want to switch things up? You’ve got options.

• Try pepperoni, olives, or sliced bell peppers for more classic pizza flavors.
• Go vegetarian with sautéed spinach, zucchini, or even cauliflower rice mixed into the marinara.
• Use small button mushrooms for a bite-sized appetizer version.

🤲 Substitutions

• Swap the sausage for ground beef, turkey, or even lentils.
• Skip the meat entirely and add cooked quinoa or cauliflower rice for a plant-based version.
• Use dairy-free cheese if you’re avoiding dairy – just keep an eye on meltability.

📓 Best served with

• A crisp green salad
• Garlic bread or flatbread on the side
• Roasted vegetables
• A glass of red wine or sparkling water with lemon

👝 How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the oven or air fryer at 350°F until warmed through. Microwaving works in a pinch but may soften the mushrooms more.

🧠 Common Questions