Appetizer · Entree · Pork

Portobello Mini Pizzas

Lower in calories, higher in nutrients, protein, and fiber, Portobello mushrooms are a great replacement for that frozen, store-bought pizza dough. They are an excellent source of selenium which is an important mineral for optimal antioxidant activity, and their polysaccharide and beta-glucan components show anti-cancer properties.

These are fast and easy to make and you can change the toppings to meet your likes and dietary restrictions.



4 large Portobello mushrooms
6 ounces on mozzarella, almond or tapioca cheese
2 chopped slices of bacon
1/2 cup of sun-dried tomatoes, loosely packed
2 tbsp of chopped red onions
1/2 tsp of garlic powder
1 tbsp of chopped basil
Salt & pepper
Olive oil


  • Preheat oven to 400 F
  • Place tomatoes in a bowl and add 1 cup of boiling hot water and 1/8 tsp of salt and soak for 10 mins.
  • Drain and add the cheese, garlic powder and red onions; mix and split into 4.
  • Wipe the mushrooms with a moist paper towel, do not rinse or they will get soggy.
  • Remove stems and rub mushrooms with olive oil.
  • Place top down on a greased cookie sheet.
  • Cover with the cheese, top with bacon.
  • Bake for 20 minutes  or until mushrooms are soft.
  • Top with chopped basil and serve.



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