Portobello Mushroom Pizza

Low-carb dieters can rejoice in this grain-free pizza. It makes a particularly delicious centerpiece to a salad of lightly dressed, tossed spring greens.

Serves: 6Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 6 large Portobello mushroom caps
  • 2 Tbsp. butter
  • 1 garlic clove, peeled and minced
  • 1⁄2 cup balsamic vinaigrette
  • 3 medium plum tomatoes, diced
  • 2 cups shredded mozzarella cheese
  • 1 Tbsp. dried oregano
  • 1⁄2 tsp. ground black pepper
  • 1⁄2 cup small basil leaves


  • Preheat oven to 350°F.
  • Rinse mushroom caps and pat dry. Melt butter in a heavy skillet over medium-high heat. Add garlic. Quickly sear mushroom caps top-down in the skillet. Place caps, underside up, on a baking sheet lined with nonstick foil.
  • Brush caps with balsamic vinaigrette. Divide diced tomatoes over mushrooms, then top with mozzarella. Season with oregano and black pepper.
  • Bake mushrooms for 10 to 12 minutes or until cheese is melted and bubbly. Remove from oven, sprinkle with basil, and let stand briefly before serving.