Portobello Pizza

Mmm…pizza. It doesn’t really matter what kind of toppings or what style it is, pizza is downright delicious. The only problem is the calorie count. With all of the carbs and fat, pizza is a dish that, unfortunately, can’t really be enjoyed every night. When it comes to the portobello pizza, it’s a whole new game. Instead of carb filled crust, you now have a giant, tasty mushroom. Plus it’s topped mainly with mozzarella, a low fat cheese. Although the amount of cheese is up to you, no matter what combination of ingredients you place on top of the grilled portobello, your pizza loving taste buds will not be disappointed.



  • 3 large portobello mushrooms (marinate in balsamic vinegar and olive oil)
  • 1 1/2 cup marinara sauce
  • 1 cup mozzarella
  • 1/2 cup ricotta
  • 1/2 cup spinach
  • 1/2 cup turkey pepperoni
  • handful of olives, onions, tomatoes, pineapple, or any other traditional pizza topping you enjoy



  1. Clean portobellos and rub olive oil, balsamic vinegar, and pepper over the top. Let it marinate in a plastic bag for about 30 minutes
  2. Place the portobellos on the grill and flip over twice until grill marks appear on both sides
  3. Fill the mushroom with sauce, cheese, and toppings until it is filled with your desired combination
  4. Place the mushrooms on a higher rack at a lower heat until the cheese is melted (the mushrooms will be tender and moist)



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