Easy Portobello Mushroom Pizzas {Low Carb}

4.63 from 8 votes

These Easy Portobello Mushroom Pizzas are a tasty low carb way to satisfy your pizza cravings. They’re so simple and ready in a flash!

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 304kcal

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

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.

Try making your favourite pizza flavours like Hawaiian, four cheese, meat lovers, BBQ chicken and more.

When you scoop out the flesh, make sure to leave ¼ to ½ an inch of flesh.

Serve your pizza with Caprese quinoa salad, garlic bread or kale salad.

Store any leftovers in the fridge for 3-4 days. Reheat in the oven for 10-15 minutes at 375° F.

Freeze the cooked stuffed mushrooms for up to three months. Reheat from frozen for 25-30 minutes at 400° F.