Mushroom Cap Pizzas

The ChemE and I have been working on eating healthier. I discovered, as I was going through our bank statements, that we were eating out entirely too much! I won’t divulge numbers, but we spent enough money on eating out one month, I could have bought double the groceries I usually do.


So, I started scouring websites for interesting recipes to take the place of the ho-hum, humdrum stuff we usually have. That is when I came across this recipe on Pinterest. It looked wonderful. I like mushrooms, especially portobella mushrooms, and who doesn’t like pizza?! Plus, I knew the kiddos wouldn’t eat it, but they could make their own pizzas, which gets them in the kitchen and cooking, while having fun. Win, win, win!


Here’s the recipe:


  • 6 Portobella mushroom caps (this will depend on how many you want to eat. Mine were a medium size, so I made 3 for each of us, 6 in total. If you get the large mushrooms, you may only want 1 per person)
  • pizza sauce
  • pepperoni
  • Mozzarella cheese, shredded


Preheat the oven to 400*F. Clean the mushrooms by wiping them with a damp cloth or paper towel. (Do not rinse the mushrooms under running water. Mushrooms have a lot of water in them naturally. By washing them under running water, you will only add more water to them. I promise, wiping them with a damp cloth will clean them!) Remove the stem and clean out the inside “gills” with a spoon. Place on a foil lined baking sheet and bake for 7 minutes. A lot of water will draw out of them. You can take a paper towel and soak up any excess water. When you have gotten the water absorbed, put a tablespoon of pizza sauce inside the cap. Top with mozzarella cheese and pepperoni. Turn on the oven broiler (HIGH) and broil for 3 minutes or until the cheese has melted and started to brown.




Obviously, you can add anything you like. The original recipe called for black olives. But the ChemE has a deep seated aversion to any kind of olive, so none for us.