These Easy Pizza Portobello Stuffed Mushrooms are a tasty low-carb way to satisfy your pizza cravings. They’re so simple and ready in a flash!
Ingredients and substitutions
- Ground beef or sausage – for a healthier alternative, use ground turkey or ground chicken.
- Portobello mushrooms – you can try making these using another variety of mushroom like button or cremini, but they won’t be as big and will be more of an appetizer size than a meal.
- Pizza sauce – if you don’t have any pizza sauce, feel free to just use regular old tomato sauce.
- Mozzarella cheese – a ball of pizza mozzarella will give you the best level of meltiness. Swap out for another cheese of your choice, like Monterey Jack or cheddar.
- Green pepper – swap out for another veggie or pizza topping of your choice.
- Red onion – swap out for another veggie or pizza topping of your choice.
- Salt & pepper – to taste.
- Chili flakes – to taste. If you don’t like spice, leave these out altogether.
- Italian seasoning – to taste. Oregano, basil or thyme would also be good here.
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How to make stuffed mushrooms
- Cook the ground beef.
- Prepare your toppings.
- Scoop out the flesh.
- Divide the sauce, cheese and toppings among the mushrooms.
- Bake in the oven.
- Serve and enjoy!
What to serve with stuffed mushrooms
Since this portobello mushroom pizza recipe is low carb, you have the flexibility to add any type of side dish you'd like while still keeping the calorie count fairly low.
You can add a fun side like garlic bread, but you could also go the healthy route and serve these stuffed mushrooms with a side salad. They are pretty filling on their own, so you really don't need a side dish, but it's nice to know you have options!
Frequently Asked Questions
Yes, in order to make this portobello mushroom pizza, you’ll need to scrape out the flesh. Scrape the mushrooms out gently with a spoon so you don’t crack or split the mushroom shell.
The key to making sure your portobello mushrooms don’t get soggy is leaving the right amount of flesh in the mushrooms. You want there to be about ¼ to ½ of an inch of mushroom left so your pizza portobello mushrooms don’t get thin and soggy.
Technically you can eat portobello mushroom gills, but they have a very distinct flavour. You’ll want to take them out before stuffing your mushrooms for this portobello pizza recipe, but you can definitely repurpose them and eat them on their own if you want.
Storing and reheating
You can store any leftover portobello mushroom pizza in the fridge for 3 to 4 days. Try to eat the leftovers as quickly as possible or the cheese will get all slimy! One serving includes two mushrooms, so there are four servings in this recipe.
To reheat, you can microwave the mushrooms for 1 to 2 minutes if you’re in a hurry, but I suggest reheating them in the oven for 10 to 15 minutes at 375° Fahrenheit for the best results.
Can you freeze stuffed mushrooms?
You can! Wrap the stuffed pizza portobello mushrooms in plastic wrap once cooled, then store them in a freezer-safe container for up to 3 months. You can reheat them from frozen in the oven for 25 to 30 minutes at 400° Fahrenheit. Easy-peasy!
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Meal Prep Tools
- Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
- I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
- Freeze this recipe in glass microwave-safe bowls for up to 3 months.
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Easy Pizza Portobello Stuffed Mushrooms {Low-Carb}
Ingredients
- 1/2 lb ground beef or sausage (I cook up the whole pound together and save the leftover beef for another meal)
- 8 Portobello mushrooms
- 1 cup pizza sauce
- 2 cups mozzarella cheese (buy the ball of pizza mozzarella for best results)
- 1 green pepper, diced
- 1 small red onion, diced
- Salt and pepper to taste
- Chili flakes to taste
- Italian seasoning to taste
Instructions
- Preheat oven to 400 F. In a large skillet over med-high heat, cook ground beef for 7-8 min until fully cooked.
- While beef cooks, prepare toppings and grate cheese (if not using pre-grated cheese). Remove the stems and scoop out the flesh from the mushrooms.
- Divide pizza sauce, cheese and toppings among each mushroom, then place on a large baking sheet lined with parchment paper and bake in the oven for 15 minutes or until cheese is melted.
- Serve and enjoy – also keeps in the freezer up to 3 months. To serve, reheat at 400 for 10 minutes.
Video
Notes
Nutrition
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Comments & Reviews
Jillian says
Do you have a recommendation for scooping the flesh out of the mushrooms? I struggled with it so much and the tops tore into several pieces since the flesh was so rubbery my spoon wouldn’t cut through it. I ended up just laying the pieces of mushroom top into a pan as a single sheet and doing 1 larger pizza.
Taylor Stinson says
It honestly just takes practice and a gentle hand. Grabbing the mushroom with your whole hand then gently scraping thin layers off the top once you’ve cut the stems out are your best bet. I’m sorry you had trouble!