Keto Portobello Mushroom Mini Pizzas

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Keto Portobello Mushroom Mini PizzasPin recipeFollow us 77.5k

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.

Hands-on Overall

Nutritional values (per mini pizza)

6.8 grams 5.3 grams 18.6 grams 60 grams 15.9 grams 646 calories
Total Carbs12.1grams
Fiber5.3grams
Net Carbs6.8grams
Protein18.6grams
Fat60grams
of which Saturated15.9grams
Calories646kcal
Magnesium37mg (9% RDA)
Potassium488mg (24% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (12%), fat (84%)

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.

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Instructions

  1. Preheat oven to 190 °C/ 375 °F 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. Keto Portobello Mushroom Mini Pizzas
  2. Fill the centers with the cheese then top with your desired toppings.
    Keto Portobello Mushroom Mini Pizzas
  3. Bake for 10-15 minutes, just until the cheese is bubbly and the mushrooms are starting to soften.
    Keto Portobello Mushroom Mini Pizzas
  4. Serve immediately, optionally sprinkled with red pepper flakes, or refrigerate for up to a day and reheat before serving.
    Keto Portobello Mushroom Mini Pizzas
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Lauren Lester
Creator of WickedSpatula.com

Lauren Lester

Lauren is the food photographer, recipe developer, and author behind the healthy living website Wicked Spatula.

With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn't have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.

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Comments (4)

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.

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.

Reply

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

Reply

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!

Reply