Pizza-Style Portabello Mushrooms
Pizza-Style Portabello Mushrooms swap crust for hearty mushroom caps, topped with a tangy balsamic-tomato mix, two kinds of gooey cheese, and a crunchy breadcrumb finish. Each bite is savory, slightly spicy from red pepper flakes, and pleasantly rich—great for a weeknight vegetarian dinner or a fun twist on pizza night.
- Prep15 mins
- Cook30 mins
- Serves2
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Place the mushrooms in a baking dish.
- 2
Cook and stir the tomatoes, balsamic vinegar, olive oil, basil, garlic, parsley, and red pepper flakes in a large skillet over medium heat until warmed through, 5 to 10 minutes.
- 3
Top each mushroom with 1/2 of the tomato mixture. Sprinkle pepperjack cheese and mozzarella cheese over the tomato mixture; add black olives and bread crumbs on top.
- 4
Bake in the preheated oven until golden brown and crisp, about 25 minutes.
- Calories 637.33 kcal High
- Protein 30.61 g Good Source
- Carbs 42.07 g Moderate
- Total Fat 39.05 g High
- Saturated Fat 19.36 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 111.32 mg High
- Sodium 1072.07 mg High
- Fiber 3.02 g Moderate
- Sugar 6.93 g Moderate
- Added Sugar 0.33 g Low Source
- Calcium 1160.54 mg Good Source
- Iron 1.33 mg Low Source
- Potassium 596.36 mg Moderate
- Vitamin A 45.17 mcg_rae Low Source
- Vitamin C 55.79 mg Good Source
- Vitamin D 0.88 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Tomatoes 🍅
- Garlic 🧄
- Alcohol 🚫🍷