Mushroom Pizzas

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Get ready to redefine pizza night with these Easy Mushroom Pizzas! Perfect as an appetizer or a small meal when paired with a salad and some fresh baked bread, these pizzas are not only delicious but also healthy and versatile.

Instead of the traditional pizza crust, these Mushroom Pizzas use hearty portabella mushrooms as the base. Not only does this add a unique twist to the classic dish, but it also boosts the nutritional value, making it a guilt-free indulgence.

One of the best things about these pizzas is the endless customization options. While marinara sauce is a classic choice, why not switch things up and try them with pesto sauce for a burst of fresh flavor? And when it comes to toppings, the sky’s the limit! Experiment with your favorites to create a pizza that’s uniquely yours.

Whether you’re serving these Mushroom Pizzas as an appetizer for a dinner party or enjoying them as a light meal at home, one thing’s for sure—they’re bound to be a hit with everyone at the table. And with their quick and easy preparation, you’ll have more time to enjoy good food and good company.

So go ahead, let your culinary creativity shine with these Easy Mushroom Pizzas. With their tasty toppings, healthy ingredients, and endless possibilities, they’re sure to become a new favorite in your recipe collection.

Serve this with some crusty French Bread, Cheesy Garlic Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal!


Mushroom Pizzas

Mushroom Pizzas

  • Author: Prevention
  • Prep Time: :05
  • Cook Time: :22
  • Total Time: :27
  • Yield: 4 1x
  • Category: Appetizer
  • Method: Oven


  • 4 small portabella mushroom caps (8 oz total)
  • 1 1/2 Tbsp marinara sauce
  • 4 Tbsp shredded part-skim mozzarella
  • 4 tsp basil pesto or fresh basil leaves
  • Toppings of choice


  1. PUT mushroom caps gill side down on baking sheet and roast in a 425°F oven 20 minutes.
  2. FLIP over and fill each cap with marinara sauce, toppings of choice and a generous 1 Tbsp mozzarella. Bake until cheese is melted and mushrooms are tender, about 2 minutes.
  3. TOP each with a dollop of basil pesto or basil leaves.
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