The Sweet Cucina

Easy Everyday Food

Portobello Pizzas

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These Portobello Pizzas are low calorie, low carb and so easy to make! Stuffed with spinach, spaghetti sauce and mozzarella, you won’t miss the crust! These make an easy weeknight dinner and ready in under 30 minutes!

Portobello Pizzas

Preheat oven to 400 degrees. You can use a cast iron skillet or line a small sheet pan with parchment. I have made these both ways and both turn out the same.

Clean and place the portobello mushroom caps in the pan. Split the one tablespoon of olive oil between both caps. Then add salt and pepper to taste. Roast in oven for 10 minutes.

While the mushroom caps are roasting, heat a large skillet oven medium heat. Use a little olive oil or olive oil cooking spray to sauté the spinach. This should only take about 5 minutes. Remove from heat and set aside.

Remove the mushroom caps after 10 minutes. Keep the oven heating. Split the spinach between the two mushroom caps. Then, split the 1/2 cup of spaghetti sauce and spread on top of the spinach. Lastly, split the shredded mozzarella and arrange on top of the spaghetti sauce. Place back in oven for 5 – 8 minutes or until cheese is melted and bubbly.

Once the cheese is melted, flip the oven to broil for 2 – 3 minutes so cheese gets a little browned.

Portobello Pizzas

Serve your Portobello Pizzas with grated parmesan and basil if desired.

Enjoy!

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Portobello Pizzas
Prep Time
5 mins
Cook Time
20 mins
 
Course: Appetizer, Main Course
Keyword: Mozzarella, Mushrooms, Pizza, Portobello, Spinach
Servings: 2
Ingredients
  • 2 Large Portobello Mushroom Caps
  • 1 tbsp Olive Oil
  • Salt
  • Pepper
Toppings
  • 5 oz Baby Spinach
  • 1/2 cup Spaghetti Sauce
  • 1/2 cup Shredded Mozzarella
  • Olive oil cooking spray or olive oil
Instructions

  1. Heat oven to 400 degrees.

  2. Line a small sheet pan with parchment or use a cast iron skillet (without parchment).

  3. Place cleaned Portobellos in pan.

  4. Drizzle tablespoon of olive oil over both caps.

  5. Add Salt and Pepper to taste.

  6. Roast the Portobellos for 10 minutes.

  7. While the Portobellos are roasting, sauté the baby spinach with a little bit of olive oil cooking spray or olive oil in a medium skillet.

  8. Remove caps from oven.

  9. Divide spinach between caps.

  10. Add 1/4 cup of spaghetti sauce to each cap.

  11. Add 1/4 cup of shredded mozzarella to each cap.

  12. Bake for 5 – 8 mjnutes until cheese is melted and bubbly.

  13. Flip to broil for 2 – 3 minutes until cheese is lightly browned.

  14. Garnish with basil and parmesan, if desired.

  15. Enjoy!