Portobello Pizza Recipe

These kid-friendly mini pizzas are tasty and super healthy, thanks to a mushroom base.
By Erica Clark
Mar 24, 2015



Portobello Pizza Recipe

Mar 24, 2015

Makes 4 pizzas


  • 4 large Portobello mushrooms
  • 1 Tbsp olive oil, plus more for brushing
  • Salt and pepper
  • 1 5-oz package fresh baby spinach
  • ½ cup marinara sauce
  • 8 tsp whole-wheat panko bread crumbs
  • 1 cup shredded mozzarella
  • Torn fresh basil, for topping

1. Preheat oven to 400ºF. Remove mushroom stems and scrape out gills with a spoon. Brush with olive oil and season with a pinch of salt and pepper. Arrange gill side down, on a foil-lined baking sheet, and bake 12 minutes. Remove from oven, flip mushrooms, and pat dry.

2. Meanwhile, heat 1 Tbsp olive oil in a skillet over medium-high. Add spinach and cook, tossing, until leaves are wilted and liquid has evaporated. Add marinara sauce; stir to combine.

3. Fill each mushroom with 1 to 2 Tbsp spinach mixture. Sprinkle with 2 tsp bread crumbs, then add mozzarella. Broil until cheese is melted and bubbly, about 2 minutes. Top with torn fresh basil.

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Photo Credit: Ryan Liebe

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