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Keto Portobello Mushroom Mini Pizzas

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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.

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Hands-on Overall

Nutritional values (per 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.


  1. 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. 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

Ingredient nutritional breakdown (per mini pizza)

Net carbsProteinFatCalories
Portobello mushrooms, fresh
2.2 g1.8 g0.3 g19 kcal
Basil & Macadamia Pesto (KetoDiet blog)
2.4 g2 g41.3 g382 kcal
Kalamata olives
0 g0.3 g3.9 g38 kcal
Peppers, sweet, green, canned, solids and liquids
0.1 g0 g0 g1 kcal
Capers, canned
0.1 g0.1 g0 g1 kcal
2 g14.4 g14.4 g205 kcal
Total per mini pizza
6.8 g18.6 g60 g646 kcal
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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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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.


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.


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!