Portobello Mushroom Pizza Recipe with Sausage and Caramelized Onion

This Portobello Mushroom Pizza recipe can be made with any toppings you like! This example is made with Italian sausage, caramelized onions, mozzarella, fresh tomatoes and basil. Everything is layered onto tender, savory Portobello mushroom caps.

These aren't traditional pizzas, but they're every bit as delicious. Instead of pizza dough, the pizza crust is a whole Portobello mushroom cap, creating a savory, satisfying base for all of your favorite pizza toppings.

Unlike traditional pizza, you'll need a fork and knife for this one. 😉

These individual Portobello mushroom pizzas are fun for both a weeknight dinner and for when you're entertaining. They're a great first course, and can also be served as an entrée with a salad or vegetable side.

One thing that's especially great about this recipe is that everything is made in one pan!

Ingredient Notes

• onion - Onions should always feel heavy for their size. I use yellow onions, but for more sweetness, use red.
• olive oil - Use one you love.
• Portobello mushrooms - Portobellos have a deep, earthy flavor. If possible, choose mushrooms whose caps are domed and curled under and avoid those that look wet, slimy, or shriveled.
• fresh basil leaves - Small to medium-sized leaves are best, but if they're larger, you can tear them into bite-sized pieces. Choose perky, deep green bunches of herbs.
• mozzarella cheese - The cheese is grated for this recipe, although you can substitute with thin slices of fresh mozzarella.
• tomatoes - Roma, teardrop, or cherry tomatoes are best for Portobello mushroom pizzas because they're small.
• sweet Italian sausage - You can use chicken or pork.
• salt and freshly ground black pepper - For seasoning the onions and mushrooms.

How to Make a Portobello Mushroom Pizza

- Coat the bottom of a large skillet (ideally 14-inch cast iron) with olive oil and place it over medium-high heat. Add the onions, and stirring often, sauté until they're golden and very soft. This should take about 25 minutes. About halfway through the cooking time, reduce the heat to medium-low. Season to taste with salt and pepper.

- Add the sausage to the skillet, break it apart with a spatula, and sauté until it's cooked through. Spoon everything from the skillet into a bowl and set aside.

- Rinse the mushrooms and then use a paper towel or kitchen towel to dry them. Remove the stems from the mushrooms by wiggling them gently. Then use a small spoon to scrape the gills off the undersides of the mushrooms.

- Over high heat, preheat the same skillet. On a large plate or sheet pan, drizzle the mushrooms with olive oil on both sides and season generously with salt and pepper. Place them in the skillet - if you don’t hear a sizzle, take them off until it’s hot enough that you do. Turn the heat down a bit and sauté them until they're nicely browned and tender, 3 or 4 minutes per side. (They will shrink considerably because mushrooms hold a lot of water.)

- With the round side down, place enough basil leaves on each mushroom to cover the surface. Divide the cheese evenly among them, sprinkling it directly on top of the basil. Then, dividing it equally, add the onion-sausage mixture, followed by the tomato slices. Cover and cook only to melt the cheese.

- Garnish with more of the fresh basil and serve.

Variations

• Add tomato sauce. You'll notice this recipe doesn't include tomato sauce -- if you think you'll miss it, add a bit beneath the cheese. You can use something from a can or jar, or your own pizza sauce.
• Grill the mushrooms. Following the same instructions for cooking the mushroom caps, use a stovetop or outdoor grill. (I don't, however, recommend adding the toppings this way.)
• Spicy version. Sprinkle each Portobello mushroom pizza with crushed red pepper flakes.

Serving Suggestions

These Portobello mushroom pizzas are actually a meal in and of themselves - especially if you serve 2 per person. However, it's nice to add something light, like fruit, salad or a side dish of vegetables. Here are a few great options:

• Grilled Green Onions
• Lemon Grilled Asparagus in Foil
• Grilled Little Gem Lettuce Salad
• Melon with Oregano and Feta
• Grilled Watermelon with Chile and Lime

More Ideas for Portobello Mushroom Pizza Toppings

You can use absolutely any of your favorite pizza toppings. Here are a few delicious topping combination ideas, and the possibilities are truly endless!

• Gruyère and spinach
• Manchego, chorizo and bell peppers
• Asiago, caramelized onion and toasted pecans
• Mozzarella, roasted garlic, tomato and black olives
• Caprese with fresh mozzarella, basil and tomatoes
• Feta, sun-dried tomato and Kalamata olives with basil leaves
• Lemon Pesto, mozzarella, and Lime Pickled Onion
• Pineapple and ham
• Pepperoni and crimini mushrooms (yes, mushrooms on mushrooms!)
• Red Pepper Pesto with fontina and teardrop tomatoes

Making Portobello Mushroom Pizza Ahead

• You can prep all of your toppings (pretty much, whatever they may be) a day ahead.
• Cook the mushrooms and assemble about 10 minutes before serving.

More Must-Try Portobello Mushroom Recipes

I hope you love this Portobello Mushroom Pizza recipe as much as my family and I do!