Low-Carb Pizza Stuffed Portobello Mushrooms ✨ All the flavor of pizza without the crust — juicy, cheesy, and perfectly satisfying! These giant portobello mushrooms transform into savory pizza bowls filled with bubbling marinara, pepperoni, and melted mozzarella.

 

🧾 INGREDIENTS

🍄 Mushroom “Crust”

4 large portobello mushroom caps

1 tbsp olive oil

½ tsp salt

½ tsp black pepper

🍅 Pizza Filling

½ cup marinara sauce

¾ cup shredded mozzarella cheese

12–16 slices pepperoni

¼ tsp dried oregano

¼ tsp garlic powder

🌿 Garnish

Fresh basil leaves

Red pepper flakes (optional)

✨ Before You Start

The mushrooms should roast until juicy and tender while

the cheese melts into a golden, bubbly topping.

🔢 INSTRUCTIONS

Preheat oven to 200°C / 400°F 🔥.

Remove stems from portobello mushrooms.

Place mushrooms cap-side down on a baking tray.

Brush with olive oil and sprinkle with salt and pepper.

Roast 8 minutes to release moisture.

Remove mushrooms from oven and flip cap-side up.

Spoon marinara sauce into each mushroom cap.

Sprinkle mozzarella cheese evenly over the sauce.

Add pepperoni slices on top.

Season with oregano and garlic powder.

Bake 10–12 minutes until cheese melts and bubbles.

Garnish with fresh basil and red pepper flakes 🌿.

Serve hot.