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├é┬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’. ├é┬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. ├é┬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. ├é┬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. ├é┬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…


Spicy Pan Mushrooms

Mushrooms are a fabulous ingredient to have around for whenever in doubt about what to eat. ├é┬áThey are like sponges, absorbing anything and everything that come their way. In this way, they are like tofu–their base flavor being indistinct and neutral enough to manipulate to your heart’s desire–to say nothing about their hearty, satisfying texture when cooked!

The following cooked mushroom mixture can be eaten alone, atop rice or in a tortilla wrap for a burrito-licious experience.

Spicy Pan Mushrooms


– 1 tsbp extra-virgin olive oil
– 1/2 medium white onion, julienned
– 1 red pepper, julienned
– 1/2 hot green pepper, diced
– 2 green onions, diced
– 2 garlic cloves, finely chopped
– Salt & pepper
– 3 Portabello mushroom tops, chopped
– 1/2 tsp tomato paste
– 1 large tomato, chopped

Serves 2


While you wait for the pan to reach medium heat, prepare your ingredients.

Add all ingredients (except for the garlic, tomato and tomato paste) to the pan with 1 tbsp olive oil.

Flip to coat all the veggies evenly with the oil.

And cook away.

When the veggies begin to soften, add the garlic.

And then the chopped tomato.

Next the tomato paste for some cohesiveness.

Mix and watch as the veggies reduce as they cook.

Once the fresh tomatoes are thoroughly cooked. Time to plate.

Spicy, juicy, perfection.