Mushroom Bottom Pizza

Love you some pizza? Would rather nix the bread? I feel ya.

I recently developed a habit of using the tops of portabello mushrooms like pieces of bread. I often cut up pieces of avocado and tomato, place them on the portabello top and then sprinkle with salt and pepper. Easy breezy yummy snack.

Then I thought–why not make this bitch a pizza? So I did.

Mushroom Bottom Pizza


2 portabello mushroom tops
1 tbsp butter or extra virgin olive oil
2 small tomatoes, chopped
2 garlic cloves, diced
1/4 tsp dried oregano
1/4 tsp dried basil
Salt & pepper
Mozzarella cheese…to taste ­čÖé

Serves 2


Gather thine ingredients.

Snap the stems off the portabello mushrooms.

You never never ever ever want to “wash” mushrooms by running water over them. Mushrooms are extremely┬áabsorbent. They will soak in any liquid they come in contact with. The last flavor you want mushrooms to absorb is, well, the flavor of water–how boring!

The trick is to take a wet cloth and rub the tops of the mushrooms to wipe off any excess dirt or grime.  Remember, you will be cooking them, so all the bacteria will die anyway.

Once clean, the mushrooms are ready to start cookin’. ┬áAdd 1 tbsp butter or olive oil to a pan over medium heat.

Add the portabello mushrooms, face up.

While those begin to soften, prepare the toppings.  First chop the tomato and garlic, tossing the two together.

Next, add the dried oregano and basil for the rustic pizza taste as well as the salt & pepper.

At this point, the portabellos have softened, and you can top each one with equal amounts of the tomato mixture. ┬áNo need to skimp…

Next, top each mushroom with cheeeeeese! Now, I tend to avoid any vegan products/any faux-this or faux-that. I always opt for the real deal. ┬áToday, however, I wanted to try out Daiya cheese–it’s a vegan, preservative free alternative “cheese”.

Yup. Put that much on ’em.

Pop the entire pan into the oven on low broil until the cheese is melted. ┬áThe Daiya cheese doesn’t really melt out of it’s shape too much, but it gets ubersoft and stretchy. Me like!

When all is done, not only will your house smell amazing but you will have a delicious, creative dish to share (or not).

It has that pizza taste we all crave but without the burdensome bottom–no bread! The mushrooms are meaty and substantial enough to replace its starchier counterpart and makes a wonderful substitution.

Try adding your own personalized toppings, sauces, etc. This recipe is simply a foundation from which to explore.


One down, one to go…


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  • “Why not make this bitch a pizza?” – haha awesome.

  • Isn’t it yummy? I made this after I stole the Idea from Peas and Crayons a few weeks ago-love the portobello as “dough”!!!

  • Angelika

    Wow, so yum yum.

  • I love pizza and mushrooms! Unfortunately, my husband is not a mushroom lover, but maybe I’LL give it a try! Your photos are awesome!

  • Yum this is something I would love to eat! I always consider getting big portabella mushroom caps but I never do. Allllso, I keep trying to put you in my Google Reader but it won’t let me subscribe. ­čÖü Do you know if anyone else has had this problem with your blog?

  • this is so smart!!!! and putting it under the broil is a great method to melt the daiya cheese down yet not over cook the mushrooms so that u can retain the nutrients. YUM!! <3

  • Emin Erman

    I made it for dinner tonight and it won’t be the last time!

  • Oooh I love your blog! Gonna subscribe!

  • Wow, what a great idea! A dinner that even my hubbs could get into! (He LOVES mushrooms!)

  • Luisa

    This is bomb. Yeah, that’s right- bomb.