Recipe: Grilled Portabella Pizzas

From cauliflower to sweet potato to eggplant, alternative pizza crusts are all the rage right now. These creative crusts provide the perfect base for a delightful twist on a longtime favorite. Today we’re sharing one of our favorite options – the portabella mushroom. This recipe, developed by the Mushroom Council and Foodie Tots, takes advantage of the portabella’s sturdy structure and makes for a quick and easy meal that the whole family can get behind. Try it out for your next pizza night and let us know how it goes in the comments.

 Grilled Portabella Pizzas Main

Grilled Portabella Pizzas



  1. Gently clean portabellas with a damp paper towel. Trim the stems with a paring knife and use a spoon to scrape the dark brown gills from the underside of the cap.
  2. Arrange the sauce, cheeses and toppings in small bowls and line them up on a work surface.
  3. Brush the underside of the caps with olive oil and grill, oiled side down, for 3 to 4 minutes over a medium-high flame.
  4. Place the caps on a work surface, cooked side facing up, and if desired season with salt and pepper.
  5. Spread 1 to 2 tablespoons of sauce around the cab. Go easy on the sauce, as the mushrooms will give off liquid when they cook, and too much sauce can make them soggy.
  6. Sprinkle with cheese to cover, then add optional toppings if desired such as black olives, fresh basil leaves and green pepper.
  7. Gently place back on the grill (toppings facing up) and cook another 3 minutes, or until cheese is melted.
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