Portobello Mushroom Pizzas

yield: 6 SERVINGS

prep time: 15 MINUTES

cook time: 15 MINUTES

total time: 30 MINUTES

Mushrooms are roasted and then topped with pesto, cheese, and mini pepperonis, for delicious low carb pizzas!


  • 6 portobello mushroom caps
  • 1 tablespoon olive oil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup store bought pesto
  • 1 cup shredded mozzarella cheese
  • 1/2 cup mini pepperonis
  • optional garnish: shaved parmesan & fresh chopped parsley



Preheat oven to 425 degrees.


Wipe mushrooms with a paper towel. Carefully scoop the gills and stem from the inside of mushroom using a grapefruit spoon.


Transfer to a baking sheet pan, and brush with olive oil on both sides. Season with salt, pepper, garlic powder, and Italian seasoning on both sides of mushroom.


Place in the oven for 10 minutes. Halfway through, turn mushrooms so both sides get roasted.


Remove from oven and spoon 2 teaspoons of pesto on the tops of each mushroom cap.


Divide cheese among each mushroom, and sprinkle mini pepperonis on each as well. Place back in the oven to bake for another 5 minutes to melt the cheese.

Nutrition Information

Yield: 6 pizzas, Serving Size: 1 pizza
Amount Per Serving: 172 Calories | 15g Fat | 6g Total Carbs | 1g Fiber | 10g Protein | 5g Net Carbs

Brought to you by Hip2Keto.