There are lots of low-carb pizza options are out there, but most require a notable amount of work. Take cauliflower pizza crust, for example. After steaming the cauliflower, you have to squeeze every drop of water you can out of the cauliflower before adding the remaining ingredients and shaping it into a pizza crust. Fail to squeeze enough water out of it and you end up with a soggy mess instead of a useable pizza crust. Almond flour pizza crusts are slightly easier but still require several ingredients and time.
Enter “pizzas” made on portobello mushroom caps. Making these cute little Portobello Mushroom Pizzas is almost as easy as putting toppings on a premade pizza crust. In fact, this entire recipe cooks for less than 20 minutes and can be ready in 30 minutes!
Truth is, I’ve heard these called both “stuffed portobello mushrooms” and “portobello mushroom pizzas”. Both seem accurate, and no matter what you call them, these portobello mushrooms topped with pesto and prosciutto are amazing. The pesto and prosciutto are a match made in Heaven, and the pine nuts add just the right amount of crunch. All of that with the earthy flavor and meaty texture of the portobello mushrooms make these Portobello Mushroom Pizzas just dreamy!
But as dreamy as these Portobello Mushroom Pizzas taste, they are also nutritious. Mushrooms are a nutritional powerhouse, providing B vitamins and the minerals copper, selenium and phosphorus in addition to compounds thought to support the immune system and protect against cancer (you can read more about the health benefits of mushrooms here). The cheese, prosciutto, pesto and pine nuts round out the meal, making these Portobello Mushroom Pizzas a complete one pan (or sheet pan) meal that is gluten-free, grain-free, egg-free, tomato- and nightshade-free, low-carb and ketogenic-friendly.
- I use the Costco (Kirkland) brand of pesto to make these Portobello Mushroom Pizzas. Not only is it very reasonably priced, it’s one of the few pestos I’ve found that doesn’t include wheat.
- To ensure that the mushrooms don’t get soggy, I use Jessie’s tip from her blog, Life as a Strawberry, and make little rings out of foil to place beneath each mushroom. It’s a very clever idea! Foil can be shaped into rings in no time, and they keep the mushrooms out of the liquid they release while cooking. The result is a Portobello Mushroom Pizza that has great flavor from roasting but still has a nice firm texture.
Stuffed Portobello Mushroom Pizzas with Pesto & Proscuitto
Low-Carb | Ketogenic | Gluten-free | Grain-free | Tomato-free | Nightshade-free | Egg-free
- 6 large portobello mushroom caps (about 4-5” across)
- 6 Tbsp pesto
- 1 ½ cups of shredded mozzarella cheese
- 2 oz prosciutto
- 2 Tbsp pine nuts
Preheat oven to 400 degrees.
Clean any dirt off of the mushrooms and remove the stem. Carefully scrape out the gills and trim away any excess around the edges (that curls back under the mushroom).
Place the mushrooms stem-side down on a baking sheet lined with foil. Spread olive oil on the smooth tops. Turn over and place each mushroom stem-side up on a foil ring.
Roast at 400 degrees for 10 minutes.
Remove the mushrooms and set aside. Use a paper towel to soak up any moisture that collected in the mushrooms. Heat oven to 450 degrees.
Spread 1 Tbsp of pesto in each mushroom and top with about 2 Tbsp of cheese. Tear the prosciutto into bite size pieces and arrange over each mushroom. Top with the remaining 2 Tbsp cheese (total 4 Tbsp or ¼ cup cheese per mushroom) before sprinkling the pine nuts on top.
Put the mushrooms back in the oven to cook at 450 degrees for 8-9 minutes.
Serve and enjoy!