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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