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15 Minute Caprese Portobello Mushroom Pesto Pizza is made with mushrooms, cheese, tomatoes, and basil. Healthy and delicious.

Caprese Portobello Mushroom Pesto Pizza
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On a typical “good” day, I eat my carbs for breakfast and lunch, but when dinner rolls around, I tend to minimize my carb intake.

Caprese Portobello Mushroom Pesto Pizza

This strategy has helped me greatly in keeping my weight in check.

Caprese Portobello Mushroom Pesto Pizza

The low-carb pizza phenomenon has flooded Instagram, I’m talking Cauliflower Pizza, Zucchini Pizza, Eggplant Pizza, and of course, Mushroom Pizza. My inspiration for this Caprese Portabello Mushroom Pesto Pizza comes from CafeDelites, and Karina is the lady behind this wonderful blog.

Caprese Portobello Mushroom Pesto Pizza

Portabello mushrooms truly are the perfect substitute for meat since they are meaty in texture and tend to be filling, but the best part of all is they are low in calories. I’ve been excited to make this pizza for quite some time now because I LOVE mushrooms!

Caprese Portobello Mushroom Pesto Pizza

Just like always, I made a few changes by adding pesto, oregano, red pepper flakes, extra virgin olive oil, and parmesan cheese to my version of this pizza.

Caprese Portobello Mushroom Pesto Pizza

You guys have got to make this Caprese Portabello Mushroom Pesto Pizza. It’s quick, easy, healthy, but more importantly, delicious too! 

Caprese Portabello Mushroom Pesto Pizza step by step

5 from 1 vote

15 Minute Caprese Portabello Mushroom Pesto Pizza

By: Nisha
Caprese Portobello Mushroom Pesto Pizza is made with mushrooms, cheese, tomatoes, and basil. Healthy and delicious.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2 servings

Ingredients 

for the garlic oil

  • 2 tbsp extra virgin olive oil
  • 1 clove garlic, smashed
  • 1/2 tsp dried oregano

for each mushroom pizza

  • 1 portabello mushrooms, remove stem, wipe mushroom with a damp cloth
  • brush with garlic oil
  • 1/2 tbsp pesto, I use homemade, you can use store bought
  • 2 cherry tomatoes, per , slice cherry tomato into threes
  • 1/4 cup parmesan cheese, grated – top mushroom with enough cheese to cover
  • 1/4 cup mozzarella cheese, grated – top mushroom with enough cheese to cover
  • sprinkle on top dried oregano
  • to taste crushed red pepper

for garnish

  • small handful fresh basil, julienne
  • drizzle balsamic
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Instructions 

  • In a small bowl, combine extra virgin olive oil, garlic and 1/2 tsp of oregano. Set aside.
  • Grate the parmesan and mozzarella cheese. Combine into the same bowl.
  • Slice each cherry tomato into 3 slices. You will need 2 cherry tomatoes per mushroom.
  • Remove the mushroom caps and wipe mushroom with a damp cloth.
  • Start by spraying a baking tray with extra virgin olive oil. Brush mushrooms with Garlic Oil prepared earlier.
  • Top with pesto.
  • Top with cherry tomatoes and enough cheese to coat the mushroom.
  • Into the oven, broil on high for 5-6 minutes.
  • In the meantime, julienne some fresh basil.
  • Once the pizza is done, top with oregano and crushed red pepper flakes.
  • Garnish with fresh basil.
  • Drizzle a little balsamic over the top. Serve immediately.

Notes

* There is no added salt in this recipe, cheese and pesto has enough salt, so you don’t need to add additional salt.
** The cheese amount in this recipe can be used for up to 4-5 mushrooms.

Nutrition

Calories: 363kcal | Carbohydrates: 7g | Protein: 18g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 658mg | Potassium: 437mg | Fiber: 2g | Sugar: 4g | Vitamin A: 711IU | Vitamin C: 8mg | Calcium: 467mg | Iron: 1mg

Additional Info

Course: Main Course
Cuisine: Itaian
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.


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10 Comments

    1. It’s really good. I ended up eating them both an hour apart. It’s quite filling!! Hope you try it and like it. 🙂

  1. I love mushrooms, too (and pizza) and these are making my mouth water. It’s not even lunchtime but I’m already thinking of when I can make this at home for dinner soon!

  2. i love everything about this pizza! i cant wait to try..on a side note – so happy to see you post!!!!!!

    1. Thanks Dixya. HOpe you try it. Thank you for welcoming me.. I’m trying to be more consistent with posting. We gotta lift one another. 🙂