Portobello stuffed pizza

I am a sucker for portobello mushrooms so today I decided to experiment with them to make portobello stuffed pizza. While I didn’t know if the recipe would turn out OK, it actually did.

Stuffed portobello pizza | Eat Good 4 Life

Granted some of the pieces were a little bit messy but it was super tasty and delicious to say the least. My kids actually loved them and my husband wanted to have seconds. I didn’t make enough this time around so maybe next time!

I normally prepare portobello mushrooms in the grilling pan but today I wanted to change things up a bit and get more creative with them. I have seen many recipes for stuffed portobellos before, I mean who hasn’t? They are pretty much all over the internet. I wanted to create my own version, a version that was easy enough and something that I could actually use for dinner. So glad I tried these portobello stuffed pizza…they were the absolute bomb!

On another note, I don’t know if I mentioned it over facebook but I am currently in Napa Valley, CA. Has any of you been here before? I never have. Today, I am visiting some of the wineries and I really can’t wait. My family back in Spain own wineries. They make their own wine so it will be interesting to see how wineries operate here in the USA.

When I go to Spain this coming summer, which will actually be in about just 6 weeks, I will be taking pictures to show you all about my family business. Because I drink sweet wine, I normally don’t drink their wine, something that they are not too happy about, but hey, I can’t help that I have such as sweet palate. So just sweet wine for me thanks!

Anyways, I hope you enjoy this Portobello stuffed pizza. If you like mushrooms you will like this version. A bit messy but so so good.


Stuffed portobello pizza | Eat Good 4 Life

Stuffed portobello pizza | Eat Good 4 Life

Stuffed portobello pizza | Eat Good 4 Life

Stuffed portobello pizza | Eat Good 4 Life


stuffed portobello mushroom

Miryam's original recipe

Yield: 6 pizzas

Total Time: 30 minutes


  • 6 large fresh portobello mushrooms
  • 15 oz ricotta cheese
  • 6 oz tomato paste
  • 6 slices provolone cheese
  • 3 oz cherry tomatos, sliced
  • Fresh parsley, chopped
  • Crushed black pepper
  • Celtic salt to taste


Preheat your oven to 375F.

Place a cooling wire rack on top of a cookie baking pan and set aside. This will allow for the portobello juices to drip down to the pan without making your mushrooms soggy.

Mix the tomato paste with 1/4 cup of water to make a thick tomato sauce.

Divide the tomato paste mixture between the portobello mushrooms and spread with a spoon as best as you can. Place one slice of provolone cheese over each mushroom followed by the ricotta cheese. Arrange a few cherry tomatoes, crushed black pepper and parsley over each mushroom. Bake for 20-25 minutes.

Note: If you would like to brown the top a bit you can place the mushrooms under the broiler for 2-3 minutes.



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  1. I love any combination of tomato and cheese! Thanks for a great recipe :)

    • If you like some spice, I add a slice of pepper jack cheese, then proveloni, Monterey Jack, Muenster, Swiss, whatever cheese you like.  In summer, when my tomatoes are growing, I eat these by the dozen!!!  Hope this helps!  Blessings!!!

  2. Trying this out right now for lunch :)

  3. I’ve been eating this my whole life (I’m 55). I use extra sharp cheddar simply because it’s my favourite cheese and I always keep frozen bread dough on hand so I can make fresh bread every few days. I use my own home grown heirloom tomatoes whenever possible because of their incredible flavor. This is so simple yet so fabulous.

  4. Baking them also is an option…get toasted bottom!!! Been making these for as long as I can remember…always a big hit in our home!!!

  5. I’ve been making these for years but like Candy I use sharp cheddar. I do add one more ingredient – I put mayo on the bread, then tomato and cheese on top.

  6. I’ve also been making these for a long time, and think they’re a delicious snack. The only difference is that I toast my bread first, butter it very lightly and then add the cheese and tomato, topped with salt and pepper. It only needs to go under the broiler for a couple of minutes.

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