Keto Portobello Mushroom Mini Pizzas

4.6 stars, average of 71 ratings

By Lauren Lester, updated March 27 20204
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A fun and easy quick keto meal, these portobello mushroom pizzas will be a hit with the whole family!

This low-carb recipe is also a great way to add in a ton of vegetables to your diet while keeping your carb intake low. Serve with a big bowl of green salad dressed in olive oil or homemade mayo and it's a great option if you practice intermittent fasting and need a high-energy, quick and easy meal to break your fast.

0 days, 0 hours, 15 minutes

Hands-on 10 minutes Overall 20-25 minutes

Serving size mini pizza

Allergy information for Keto Portobello Mushroom Mini Pizzas

✔ Gluten free

✔ Egg free

✔ Nut free

✔ Pork free

✔ Avocado free

✔ Coconut free

✔ Fish free

✔ Shellfish free

Pescatarian

Vegetarian

Nutritional values (per serving, mini pizza)

Net carbs6.8 grams

Protein18.6 grams

Fat60 grams

Calories646 kcal

Calories from carbs 4%, protein 12%, fat 84%

Total carbs12.1 gramsFiber5.3 gramsSugars5.1 gramsSaturated fat15.9 gramsSodium1,550 mg(67% RDA)Magnesium37 mg(9% RDA)Potassium488 mg(24% EMR)

Ingredients (makes 2 servings)

2 large portobello caps, stems removed (170 g/ 6 oz)
¹/₂ cup pesto (125 g/ 4.4 oz) - you can make your own pesto
10 black kalamata olives (30 g/ 1.1 oz)
1 tbsp canned peppers (10 g/ 0.4 oz)
1 tbsp capers (9 g/ 0.3 oz)
1 cup shredded Italian blend cheese (115 g/ 4 oz)
Optional: pinch of crushed red pepper and basil for garnish

Note: Apart from olives, pickled peppers and capers, you can top these mini pizzas with chopped sun-dried tomatoes, green olives, chopped pepperoni or bacon. Instead of pesto you can use our homemade marinara sauce.

Instructions

Preheat oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted) and place the mushrooms on a baking sheet. Divide the pesto between the mushrooms. (You can reserve the portobello stems and add them on top of your breakfast omelet.)
Tip for the perfect portobellos: Baked mushrooms can be watery. To reduce the moisture, brush the portobellos with a small amount of ghee or olive oil and bake without the topping for 10-12 minutes. Add the topping and broil on high for another 2-3 minutes.
Fill the centers with the cheese then top with your desired toppings.
Bake for 10-15 minutes, just until the cheese is bubbly and the mushrooms are starting to soften.
Serve immediately, optionally sprinkled with red pepper flakes, or refrigerate for up to a day and reheat before serving.

Ingredient nutritional breakdown (per serving, mini pizza)

Net carbs	Protein	Fat	Calories
Portobello mushrooms, fresh
2.2 g	1.8 g	0.3 g	19 kcal
Basil & Macadamia Pesto (KetoDiet blog)
2.4 g	2 g	41.3 g	382 kcal
Kalamata olives
0 g	0.3 g	3.9 g	38 kcal
Peppers, sweet, green, canned, solids and liquids
0.1 g	0 g	0 g	1 kcal
Capers, canned
0.1 g	0.1 g	0 g	1 kcal
ITALIAN 4-CHEESE BLEND, SHREDDED CHEESE
2 g	14.4 g	14.4 g	205 kcal
Total per serving, mini pizza
6.8 g	18.6 g	60 g	646 kcal

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Let us know what you think, rate this recipe!

David 5 years ago # Reply

Come on ladies. Why bother with steps one and two when the tip for perfect portobellos tells you to ignore the steps? I love this site, but this recipe instructions are a bit contradictory. You are better than this.

Martina @ KetoDiet 5 years ago # Reply

David, I included this tip myself (not Lauren) after someone asked on Instagram. You don't have to follow the tip because it would still work. I hope this clarifies your concerns.

Kelly 5 years ago # Reply

I'm not a fan of mushrooms but it looks amazing. How about eggplant for the base, do you think it would work?

Thank you Kelly! Yes, thick eggplant slices will work too but they won't be able to hold as much filling as the mushrooms so you'll need to use 3-4 eggplant slices per serving. I hope this helps!