Recipe: Portobella Pizza Caps

| Recipe Index



RESIDENT MOM RECIPE REVIEW: "I love Portobella mushrooms! This recipe is super easy and is a great rotation to my lunch meals! I change up the recipe a little. I add black forest ham, mushrooms and tomatoes, and my husband requests pineapple on his. The combinations are endless! Super easy, fast and healthy!”– Susan, Resident Mom, May 2015



Recipe: Portobella Pizza Caps

Prep time: 20 minutes

Cook time: 15-18 minutes

Yield: 4 servings

Serving size: 2 caps


8 portobella mushroom caps

2 teaspoons extra virgin olive oil

2 cups pizza sauce

4 teaspoons Italian seasoning

2 cups reduced-fat shredded mozzarella cheese

1 green bell pepper, diced

½ small red onion, diced

2 white button mushrooms, thinly sliced

32 turkey pepperonis


    Preheat the oven to 375° F. Line a baking sheet with foil and nonstick cooking spray, and set aside.

    To prepare the mushroom caps: Remove the gills by gently scraping them out with the tip of a spoon, and discard them. They are not harmful to eat, but removing them will result in more space for the pizza filling.

    Place the caps gill-side up (gills removed) on the prepared baking sheet.

    Layer each cap with ¼ cup of sauce, ½ teaspoon Italian seasoning, ¼ cup cheese, evenly distributed green bell pepper, onions, mushroom slices, and 4 pepperonis.

    Bake for 15-18 minutes until the mushroom cap is tender and the cheese is melted.

Nutrition Information

Per Serving: (2 caps)

Calories: 339

Calories from fat: 167

Fat: 17g

Saturated Fat: 8g

Cholesterol: 41mg

Sodium: 1162mg

Carbohydrates: 25g

Fiber: 5g

Sugar: 12g

Protein: 25g

SmartPoints: 10

The nutrition content of recipes on has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.

Click here to see how Skinny Mom calculates SmartPoints.

Join the Conversation

Show comments