For an extra layer of flavor, consider adding a thin layer of pesto to the mushroom caps before topping with the tomato mixture. Feel free to experiment with different types of cheese, such as provolone or fontina, to customize the flavor profile to your liking. If you don't have fresh basil on hand, dried basil can be used as a substitute, but fresh basil will offer a more vibrant and aromatic flavor.
Pizza-Style Portabello Mushrooms
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING2 People
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VIEWS48
Savor the robust flavors of Italy with these delectable pizza-style portabello mushrooms. A delightful vegetarian option, perfect as an appetizer or light meal, bursting with savory toppings and melted cheese.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol97 mg
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Fiber1 g
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Protein27 g
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Saturated Fat17 g
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Sodium845 mg
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Sugar4 g
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Fat35 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat oven to 350 degrees F (175 degrees C). Place mushrooms in a baking dish.
02
Step
7 mins
Cook and stir tomatoes, balsamic vinegar, olive oil, basil, garlic, parsley, and red pepper flakes in a large skillet over medium heat until heated through, 5 to 10 minutes.
03
Step
0 mins
Top each mushroom with 1/2 of the tomato mixture. Sprinkle pepperjack cheese and mozzarella cheese on top of tomato mixture; top with black olives and bread crumbs.
04
Step
25 mins
Bake in the preheated oven until golden brown and crispy, about 25 minutes.
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LATEST RECIPES
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Nick Leannon
Jun 2, 2025These are great for a quick weeknight meal. I'll definitely be making them again.
Maudie Bednar
May 25, 2025I found that the mushrooms released a lot of liquid during baking, so I drained them halfway through. Still tasted great!
Dorris Weimann
May 24, 2025These were so easy to make and absolutely delicious! My family loved them.
Demond Klocko
May 13, 2025I added some roasted red peppers to the tomato mixture, and it was a fantastic addition!
Davion Tremblay
May 13, 2025Next time, I'll try grilling the mushrooms instead of baking them. I bet they'd be amazing!
Ursula Walsh
Apr 29, 2025I used goat cheese instead of mozzarella, and it gave the mushrooms a nice tangy flavor.