Pizza Stuffed Portobello Mushrooms


Prep time
10 minutes
Cooking time
12 minutes
Total time
22 minutes


portobello mushrooms (large, the most curved ones)
4 tablespoons
pizza sauce
4 tablespoons
cheddar cheese (or mozzarella, shredded)
4 tablespoons
bell pepper (finely diced)
4 teaspoons
onion (finely diced)
1 teaspoon
italian herbs
salt & pepper
olive oil
garlic bread sticks


Make bread sticks first.

Preheat oven to 390.

Remove stalks from the mushrooms and scrape out the gills with a teaspoon. Lightly coat with Oil and give a good seasoning of Salt and Pepper. Grab a toothpick/cocktail stick and pierce the mushroom 4-5 times. This will allow moisture to drip out during cooking.

Place on a rack over a pan to catch the moisture that leaves. Bake for around 6-10 minutes or until they just begin to wilt and produce water. You want to ensure some moisture leaves, but not until they completely wilt flat. Use your best judgement based on the size of your mushrooms.

Drain away/soak up the excess moisture then finish building your masterpiece. Use a first layer of Pizza Sauce, then Cheese, then evenly sprinkle the rest of your toppings and finish with a dusting of Italian Herbs. Pop back in the oven and grill/broil for a few minutes until the cheese starts to crisp.

Enjoy! Oh and maybe grab some napkins. That cheese is gonna be oozey.

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