Vegetarian Mains

Portobello “Pizza”


Portobello "Pizza"

I was inspired by the Portobello “Pizza” recipe on Food Network and decided it to try it right away. It’s light, healthy and extremely flavorful. It’s a perfect meal to get more veggies in your diet. In this recipe you use portobello mushrooms as a “pizza crust”. The grilled peppers, tomatoes and goat cheese add to their earthy, savory flavor. I used a different dressing for this recipe just because my husband doesn’t like olives and I thought it was perfect for this dish, but you can check the original recipe to see if you like it better. These giant, meaty mushrooms make a terrific appetizer or meatless main dish. Enjoy!

  • Servings: 4
  • Time: 45 min
  • Difficulty: intermediate
  • Print


  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 cups grape tomatoes
  • 4 large portobello mushrooms, stems removed
  • Canola oil, for brushing
  • 6 ounces soft goat cheese
  • 1 small garlic clove
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin oil
  • 2 tablespoons fresh basil, chopped
  • Pinch crushed red pepper flakes
  • Sea salt and freshly ground red pepper


  1. Chop the garlic clove, then sprinkle with some salt and smear to a paste, using the side of your knife blade. Transfer the garlic paste to a bowl and stir in the lemon juice. Slowly whisk in the olive oil until emulsified. Fold in the basil, and pepper flakes. Taste and season with salt and pepper. Let sit at room temperature while you grill the vegetables.
  2. Heat a grill to high. Brush the red and yellow peppers with oil and season with salt and pepper. Grill, covered, until charred on all sides and soft, 3 to 4 minutes per side. Remove the peppers to a bowl, cover tightly with plastic wrap and let steam for 15 minutes. Meanwhile, put the tomatoes in a grill basket and grill, covered, tossing occasionally, until charred in spots and softened, about 5 minutes. Set aside.
  3. Brush the portobellos with canola oil and season on both sides with salt and pepper. Grill on both sides, covered, until a paring knife inserted in the center meets no resistance, 3 to 5 minutes per side. While the portobellos are cooking, peel, seed and thinly slice the peppers.
  4. Turn the portobellos gill-side up and top each with some of the goat cheese. Grill covered, until the cheese softens, about 2 minutes. Transfer to a platter and top each mushroom with some tomatoes and peppers. Spoon a generous amount of dressing over each “pizza” and serve warm.


I am brining these delicious ‘pizzas’ to Fiesta Friday hosted by Angie! As always, check out new recipes posted this week:)


Portobello "Pizza"


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  • Reply
    A Home Cook
    August 1, 2014 at 3:07 pm

    What a great idea. I love mushrooms, so I’ll try not to eat them all! Happy Fiesta Friday.

    • Reply
      August 1, 2014 at 5:41 pm

      Thanks! It’s a nice change to a regular pizza:) I am glad you liked it… Thanks for stopping by!

  • Reply
    August 1, 2014 at 3:08 pm

    Great idea, gonna try this. Beautifully done. Happy Fiesta Friday!

    • Reply
      August 1, 2014 at 5:43 pm

      Thanks! I hope you do! It’s really yummy:) happy fiesta Friday!

  • Reply
    Ngan R.
    August 1, 2014 at 3:24 pm

    Love this pizza idea! So healthy and looks delicious!

  • Reply
    Chitra Jagadish
    August 1, 2014 at 4:08 pm

    wow what a great idea, i love pizza and mushrooms and both together in a healthy way-gorgeous….Happy FF

    • Reply
      August 1, 2014 at 5:44 pm

      Thanks! I think it’s a perfect combination! Thanks for stopping by! Happy FF!

  • Reply
    Bonnie Eng
    August 1, 2014 at 4:51 pm

    Really, a great idea…looks very delicious…and healthy too…yay!

  • Reply
    Margot @ Gather and Graze
    August 1, 2014 at 5:02 pm

    I love the idea of putting out a plate of these as appetisers in the summertime! So healthy and visually so pretty and colourful. Thanks so very much for sharing these with us all at Fiesta Friday this week – so much deliciousness at the party already! Cheers, Margot

    • Reply
      August 1, 2014 at 6:53 pm

      Thanks Margot! Yes, these ‘pizzas’ are perfect summertime meal! Happy FF and thanks for stopping by!

  • Reply
    August 1, 2014 at 6:50 pm

    What a wonderful and healthy idea, love the goat cheese with all the delicious veggies-yum!

  • Reply
    Tasty Eats Ronit Penso
    August 1, 2014 at 7:05 pm

    Portobello mushrooms are such a great thing for stuffing. Yours is so colorful and lovely. 🙂

  • Reply
    Breakfast Biscuit | Fiesta Friday #27 | The Novice Gardener
    August 1, 2014 at 8:59 pm

    […] Olga […]

  • Reply
    August 1, 2014 at 9:54 pm

    This is such a beautiful “Pizza” Olga 🙂 It’s so colorful! Happy FF.

  • Reply
    August 1, 2014 at 11:41 pm

    I feel like this time you were thinking of me Olga 😀 This pizza looks yummy, lovely colors and tempting veggies oh yay! I will try it for sure, thank you so much for sharing. Have a nice weekend 🙂

    • Reply
      August 2, 2014 at 7:58 am

      Yes, I was thinking of you, Marta:) I am glad you liked it! Thanks for stopping by! Have a nice weekend!

  • Reply
    Mr Fitz
    August 2, 2014 at 1:14 am

    Great idea.. That’s being made for Mrs Fitz for sure!

  • Reply
    August 2, 2014 at 1:47 am

    Great low carb option!! Will definitely check this out soonest 🙂 love mushrooms as well.

  • Reply
    August 2, 2014 at 5:28 am

    Oh yum!! I absolutely adore mushrooms and pizza, so these are two of my favourite foods made into one! They would be great at parties too, no wonder the FF crowd is lining up for mushroom pizzas. Thank you for bringing this awesome dish to the party, and don’t forget to have another of Margot’s Dame Edna cocktails! 🙂

    • Reply
      August 2, 2014 at 6:25 pm

      Thanks! I am glad you liked the recipe:) I’ll make sure to grab one of Margot’s Dame Edna cocktails:) happy FF and thanks for stopping by:)

  • Reply
    August 2, 2014 at 8:52 am

    These look amazing. I adore mushrooms. What a fantastic idea. Emma.

  • Reply
    Dana Fashina
    August 2, 2014 at 10:48 am

    Verrrryyyyy nice!

  • Reply
    August 2, 2014 at 11:01 am

    Fab idea!!! Love it!

  • Reply
    August 2, 2014 at 12:48 pm

    What a fabulous way to use portobello mushrooms. So healthy, carb free and amazingly colorful! Great job!

  • Reply
    August 2, 2014 at 6:30 pm

    What a fun recipe :).

  • Reply
    August 2, 2014 at 9:33 pm

    What a great idea!

  • Reply
    Sadia Mohamed
    August 3, 2014 at 5:59 am

    What a delicious finger food to bring to the party. Im sure all will be having their eyes on this. 😀

  • Reply
    August 3, 2014 at 4:35 pm

    I like the goat cheese. I used ricotta but I think I would like the tang of goat cheese better. We could be blog sisters with our similar tastes for fresh produce.

    • Reply
      August 3, 2014 at 6:16 pm

      I liked using goat cheese in this recipe, it’s creamy and tangy and I thought it was great with mushrooms. Thanks for stopping by and checking my post! I appreciate your comment:)

  • Reply
    August 3, 2014 at 4:59 pm

    Hello, Mrs. Ratfire, thank you so much for liking my oh so simple recipes. I love your food. I have a question for you, my I publish any of your recipes giving you a link and full credit as I have been doing. The only thing I add is metric and American measures and calorie counts. Some people do not like it so I want to ask. Also, kindly let me know if I am allowed to use your photos or not. E-mail me at:, or post a comment on my blog and I will get the message. Thank you for your lovely cuisine. Your BBQ sauce with pineapple is divine.

    • Reply
      August 6, 2014 at 2:44 pm

      Thank you so much! If you want to reblog my posts and add some metrics, that’s fine with me. I think if you just hit the reblog button, it will automatically include the photo.

  • Reply
    Thalia @ butter and brioche
    August 4, 2014 at 1:41 am

    this is seriously a good idea to use portobellos as a pizza base! definitely trying it out in my kitchen, thanks for the inspiration…

    • Reply
      August 4, 2014 at 6:57 pm

      Thanks! Yes, they are very versatile. Great for stuffing…

  • Reply
    August 4, 2014 at 5:43 am

    Love portobello mushroom caps – they are so versatile. Great recipe here. Those look summery and delicious!

  • Reply
    August 4, 2014 at 7:20 am

    saw this on foodgawker and had to click.. love this!!!

  • Reply
    Brooke Ridgeway
    August 4, 2014 at 6:32 pm

    What a great idea, looks delicious!

    • Reply
      August 4, 2014 at 7:02 pm

      Thanks! I am glad you liked it:) thanks for stopping by:)

  • Reply
    Rav Food
    August 6, 2014 at 2:06 am

    What an awesome recipe and lovely pictures. I eat LCHF and it´s perfect for me. Lots of vegetables and some nice fat. Thanks a lot.
    Kind regards Kathe from Denmark

    • Reply
      August 6, 2014 at 10:22 am

      Thank you so much Katherine! I am so happy that you liked the recipe!

  • Reply
    Author of the Little Slice
    August 6, 2014 at 4:53 pm

    YUM!!!! Looks so delicious!

  • Reply
    Pang @ circahappy
    August 9, 2014 at 12:42 pm

    Wow!!!! What a great looking & nutritious appetiser, Olga!!!!! I really love the recipe and the photo 🙂 W O N D E R F U L indeed!!!!

    • Reply
      August 10, 2014 at 6:50 pm

      Thank you so much Pang! It means a lot coming from you:)

  • Reply
    August 10, 2014 at 7:47 pm

    such a fab idea – I adore mushies but have never had them like this before. Must try 🙂

  • Reply
    August 20, 2014 at 6:10 am

    You have remarked very interesting details! P.s. Nice web site =)

  • Reply
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