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Easy and Healthy Portobello Pizzas

Easy and Healthy Portobello Pizzas
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The following photography was provided by local blogger Carolyn Hodges of The Dinner Shift.

Sneak in an extra serving of vegetables (and cut down on prep time) by swapping pizza dough for mushrooms!


Portobello Pizza


Portobello mushroom caps make for perfect mini pizzas. Top with jarred sauce, traditional or plant-based shredded cheese and your favorite toppings for a healthy meal that’s ready in 15 minutes!

Easy and Healthy Portobello Pizzas

Easy and Healthy Portobello Pizzas


For the Portobello Pizzas

  • 4 Phillips Gourmet large potrobello mushroom caps
  • 2 tsp. Heinen's olive oil
  • Rao’s homemade pizza sauce
  • Heinen’s shredded mozzarella or Violife plant-based mozzarella shreds

Suggested Toppings

  • Heinen's Italian seasoning
  • Heinen's pepperoni
  • Sliced Kalamata olives
  • Heinen's roasted red peppers
  • Heinen's canned artichoke hearts
  • Fresh basil, chopped


  1. Preheat the broiler.
  2. Using a spoon, remove the stems and scrape out the brown gills of mushrooms. Brush the tops of the mushrooms with olive oil.
  3. Broil the mushrooms, top side up, for 3-4 minutes, or until mushrooms begin to shrink slightly. Remove the pan from oven and carefully flip mushrooms.
  4. Top each mushroom with 1-2 Tbsp. of pizza sauce, 2 Tbsp. shredded cheese and your desired toppings.
  5. Return the mushrooms to broiler for 3-4 more minutes, or until cheese melts.

Portobello Pizza

Carolyn Hodges

By Carolyn Hodges

Carolyn is a mom of boys and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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