Healthy/ Quick and Easy/ Sides and Salads

Margherita Mushroom Pizza

Margherita mushroom pizza are portobello mushroom stuffed with marinara sauce, grape tomatoes, mozzarella and fresh basil. Enjoy this healthy and carb-free alternative to pizza.

Want some cheese? Or how about a whole lot of cheese? And how about some mushrooms to go with it? Stuffed mushrooms, mushroom pizza. Whatever you want to call it. Point is, there are giant Portobello mushrooms hollowed out with delicious stuffing and toppings heaped inside. A reinvented way of delivering all the toppings that makes pizza great, minus the carbs.

Margherita pizza is the simple one. Marinara sauce, mozzarella cheese and basil leaves. That’s about it. On top of a lovely, meaty, protein-packed mushroom. YUM.

Portobello mushroom caps stuffed with marinara sauce, grape tomatoes, mozzarella and fresh basil.

I made something similar last year although I was rather fancy pants about it and called it Portobello Parmesan Au Gratin. Which basically translates to breadcrumbs and cheese toppings. It’s a way of making your regular mushroom sound like a five-star meal. Something you can pick up a snowy white napkin to and delicately lay it across your lap while you eat. Jokes aside, it was pretty freaking delicious and I wouldn’t mind getting my daily serving of protein this way.

But this time around, I’m gonna call it a pizza because one, there’s no breadcrumbs and two, pizza is just plain fun. And it sounds like something most people can cook at home. Unlike an Au Gratin. “What is this Au Gratin thing you speak of and why do I want to eat it?” *runs away*.

Portobello mushroom caps stuffed with marinara sauce, grape tomatoes, mozzarella and fresh basil.

So here we have the humble mushroom pizza with three basic toppings. I beefed it up a little with some grape tomatoes before the cheese topping. Because tiny tomatoes stuffed into a mushroom, how cute is that? All this is ready on your table in less than 30 minutes. And none of the hassle of having to toss away those pizza boxes.

Portobello mushroom caps stuffed with marinara sauce, grape tomatoes, mozzarella and fresh basil.

All you gotta do is find the biggest Portobello mushrooms you can find, remove the stem, use a spoon to scrape off the inside gills, bake it, fill it to your heart’s content and broil it to make that cheese top melt. Done and done. Oh, and if you’re looking for a sweet roasted marinara sauce recipe to go along with it, I have that too!

Portobello mushroom caps stuffed with marinara sauce, grape tomatoes, mozzarella and fresh basil.

As with most stuff with a lot of cheese, this is gonna look and be messy. It’s not meant to woo you with your eyes. Aside from the liberal amount of cheese that is (that’s all it takes to woo me). It’s just a vessel for fulfilling your cheese fix while skipping the carbs from normal pizza.

And if you happen to love Portobello mushrooms as I do, then all the better. Juicy, meaty, earthy, chewy mushroom bites filled with gooey cheese and the sweetness of cherry tomatoes. Yes, please.

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Portobello mushroom caps stuffed with marinara sauce, grape tomatoes, mozzarella and fresh basil.

Margherita Mushroom Pizza

  • Author: The Cooking Jar
  • Total Time: 30 mins
  • Yield: 4 1x


Enjoy this carb-free alternative to pizza with portobello mushrooms stuffed with marinara sauce, tomatoes, fresh basil and mozzarella cheese.


Units Scale
  • 4 large portobello mushrooms, stems removed
  • Olive oil
  • 8 tablespoons marinara sauce
  • 1/2 cup cherry tomatoes
  • 1/4 cup fresh basil
  • 2 cups Mozzarella cheese, shredded
  • Salt and pepper to taste


  1. Wipe down the mushroom caps with a damp paper towel to remove any dirt.
  2. Gently scrape off the gills inside the mushrooms caps with a teaspoon.
  3. Brush the caps with olive oil and sprinkle with salt and pepper.
  4. Line a baking sheet with foil, arrange the mushrooms on it stem side up.
  5. Bake at 400°F  for 10 minutes until they release moisture and get juicy. Drain any excess moisture from the caps.
  6. Spoon 2 tablespoons of marinara sauce into each mushroom.
  7. Add some cherry tomatoes and basil leaves.
  8. Top each cap with mozzarella cheese.
  9. Broil at 425°F for 5 minutes or until the cheese starts bubbling.
  10. Dish and garnish with freshly chopped basil.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
Margherita Mushroom Pizza Nutrition

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  • Reply
    August 15, 2019 at 6:58 PM

    Just made this and it was The Bomb! What a great way to use portobellos, other than sautéing in teriyaki sauce. This recipes goes straight into my book of ideas for when I have friends over for lunch. First time on your website but not the last. Easy, terrific recipes that don’t use every pot in the house—what’s not to like? Thanks so much, Farah!

    • Reply
      The Cooking Jar
      September 4, 2019 at 10:15 AM

      You are very welcome, Kam! I”m a big fan of mushrooms myself so I really enjoyed eating this too. Portobellos are so meaty, it’s my favorite kind of mushroom. Thanks for trying out the recipe and I’m glad it worked out for you!

  • Reply
    rene magdalene
    April 5, 2019 at 9:54 AM

    Looks delicious!
    Looking at the nutrition label, 22g protein stated seems pretty high, though… I guess most of it comes from cheese?
    1large Portobello has only 0.7g protein… 🙂

    • Reply
      The Cooking Jar
      April 17, 2019 at 4:36 PM

      I honestly can’t say. I usually just input the ingredients as best as I can into a calorie calculator as a matter of courtesy but I leave the finer details to those that have more experience calorie counting 🙂

  • Reply
    Justina Green
    July 21, 2017 at 11:45 AM

    This was VERY good!! We ate these with a side salad and it was a perfect meal. I will absolutely make this again!!

    • Reply
      The Cooking Jar
      August 2, 2017 at 1:50 AM

      So happy you liked it, Justina! I looooove mushrooms 🙂

  • Reply
    Scott Williams
    April 8, 2017 at 4:10 PM

    Adding cheese to the mushrooms was an excellent idea and the taste was incredible. What kind of photos did you use for this recipe?

    • Reply
      The Cooking Jar
      April 17, 2017 at 1:31 AM

      I’m glad you enjoyed it, Scott. Do you mean what camera I used?

  • Reply
    Kristi Rimkus
    July 18, 2015 at 5:45 PM

    Hi Farah! What a great idea this is. I’m going to try this on the grill. It’s too hot here in Seattle to turn on the stove, but I bet these would be terrific grilled.

    • Reply
      The Cooking Jar
      July 18, 2015 at 6:01 PM

      Good luck grilling them, Kristi. Let me know how it turns out and how you did it? I’m curious!

  • Reply
    June 19, 2015 at 12:49 AM

    I’m going to the market and looking for these mushrooms

  • Reply
    March 4, 2015 at 7:37 PM

    Thanks for the recipe! Great idea to use mushrooms as the “bread” to keep it low carb.

    • Reply
      The Cooking Jar
      March 6, 2015 at 1:29 PM

      Very welcome, Doug! Also great how meaty and full of protein those mushrooms are!

  • Reply
    December 2, 2014 at 6:08 PM

    Hi Farah! I really like this recipe! I added a few touches to it, I use Buffalo mozzarella and a bit of oregano. Congrats for your site, it’s magnificent! =D

    • Reply
      The Cooking Jar
      December 3, 2014 at 2:48 PM

      Sounds yummy!And thank you for the compliment! It’s my baby 🙂

  • Reply
    July 29, 2014 at 6:16 PM

    Made these today– awesome recipe thanks for sharing 🙂 Nice to have a healthier way to get my pizza fix!

    • Reply
      The Cooking Jar
      July 30, 2014 at 2:54 PM

      I’m always excited hearing people’s feedback after making my stuff! That’s GREAT!!!

  • Reply
    Dini @ giramuk
    July 26, 2014 at 8:19 PM

    Oh wow Farah!!! This is an awesome way to get my husband to eat his veggies!!! I am going to buy Mushrooms this week to make these! Love the pictures!! 🙂

    • Reply
      The Cooking Jar
      July 26, 2014 at 8:52 PM

      Who says veggies can’t be fun?! Hope he eats them! 🙂

  • Reply
    Muna Kenny
    July 26, 2014 at 1:10 PM

    Farah, you dressed up these simple mushrooms and made them look and taste wow! 🙂

  • Reply
    Connie @ Sprig and Flours
    July 26, 2014 at 1:30 AM

    This is so brilliant! I can’t wait to try it.

    Ps. your photos are so beautiful!

    • Reply
      The Cooking Jar
      July 26, 2014 at 8:50 PM

      Thanks so much Connie! It’s always nice to hear that 🙂

  • Reply
    Christine @ Taste of Divine
    July 25, 2014 at 9:36 PM

    I’m totally making this the next time I get my hands on some portobellos! Pinning and sharing on Facebook 🙂

    • Reply
      The Cooking Jar
      July 25, 2014 at 10:01 PM

      Thanks, Christine! And if you have a favorite marinara sauce, all the better! Which reminds me, I should probably link my marinara sauce in this post.

  • Reply
    Nagi {RecipeTin Eats}
    July 25, 2014 at 4:45 PM

    yum yum yum yum yum!! I am about to head off to the grocery store to pick up weekend supplies and this is going on my list!! It’s SO EASY. Such a great idea – thanks for sharing.

    • Reply
      The Cooking Jar
      July 25, 2014 at 5:49 PM

      Hope you like it…and be careful! It can get messy, in a good way. I used a knife and fork 😉

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