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

Margherita Mushroom Pizza

  • Author: The Cooking Jar
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x


  • 4 large Portobello mushrooms, stems removed
  • Olive oil
  • 8 tablespoons marinara sauce
  • 1/2 cup cherry tomatoes
  • 1/4 cup fresh basil leaves
  • 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, arranging the mushrooms on it stem side up
  5. Bake at 400 degrees 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 degrees F for 5 minutes or until the cheese starts bubbling
  10. Dish and garnish with freshly chopped basil