Portobello “Pizza” Margherita


Against the Grain

Published by William Morrow

This image courtesy of Joseph DeLeo

Portobellos are a fairly recent addition to the gamut of commercially available mushrooms throughout the Mediterranean. This dish came about as a lark, one night at home, with two kids clamoring for pizza, and Mom not in the mood or mode to deal with dough.

6 servings

Cooking Methodbaking



Total Timeunder 30 minutes

Kid FriendlyYes

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes



Taste and Texturecheesy, herby, meaty, umami

Type of Dishpizza, vegetable


  • 6 large portobello mushrooms, 4 to 5 inches in diameter
  • 3 teaspoons extra virgin olive oil
  • 6 teaspoons grated Parmesan
  • 1 cup plus 2 tablespoons tomato sauce
  • 18 fresh basil leaves
  • Salt and freshly ground black pepper
  • 6 heaping tablespoons shredded mozzarella


  1. Preheat the oven to 375°F. Lightly oil a shallow baking pan large enough to fit the portobellos in 1 layer.

  2. Carefully remove the stems from the mushrooms and either discard or save for another use. Using a teaspoon, scrape the black fan-like ridges off the underside of the mushrooms, taking care not the break the caps.

  3. Brush each mushroom with ½ teaspoon olive oil and place on the baking dish, cap side down. Sprinkle each with 1 teaspoon Parmesan and spread 3 tablespoons tomato sauce over each mushroom. Place 3 basil leaves on each mushroom and season with salt and pepper to taste. Sprinkle 3 tablespoons mozzarella over each mushroom. Bake until the cheese melts and the mushrooms are firm but tender, about 15 minutes. Remove from the oven and serve immediately.


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