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.
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 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.
Love those low carb pizzas! I too love mushrooms and these would make a great weekday dinner.
I love that these are so much healthier than regular pizza, and they look delicious, too.
OMG!! Love these! What a great idea! Definitely can’t wait to give these a try!
This must be as good as your eggplant pizza bites. These look so flavourful, my dear! I’d love to try this recipe as well ;-)
Hi Miryam – Made these and they were a hit!! I keep coming back to your site for new recipes to try, which is something I rarely do. So, keep doing what you’re dong – Sharing awesome and healthy recipes!! Next stop, your Blueberry Overnight Oats!!
That is awesome. I am glad they were a hit. Thanks so much. I am trying :-) Thanks for stopping by and following along!!
Is the nutrition information per pizza?
I live in California and know Napa and Sonoma pretty well. Happy to give you some tips…there are definitely some places that should not be missed….some for the wine and some for the scenery. Write my email and I would be happy to give you some tips. Some very good restaurants as well…