Portabello “Mock” Pizza


I know what you’re thinking – nothing compares to a cheesy, fresh from the oven pizza – especially during a tailgate or watching the game at home. And in most cases, I definitely agree. I’m not going to lie, calling the pizza guy and pretending to not eat the whole was definitely a temptation for me during yesterday’s opening season game! Then I thought about how much my workout would suck the next day with a pile of dough in my stomach and I decided to come up with another solution. My boyfriend wasn’t thrilled with the fact I substituted thin crust for mushrooms but in the end – the only carbs we cared about was the Stellas we were drinking :) Portobello mushroom caps are great bases for “mock” pizzas. You can basically fill them with anything – roasted red peppers, pepperoni, sausage, cheese, herbs, olives – you name it and it can work. Here’s what I did:


  • 4 Portabello Caps (stems removed)
  • 8 slices of Prosciutto
  • 4 – 6 basil leaves
  • 2 small tomatoes (I used Brown tomatoes from Trader Joe’s – delicious)
  • 4 slices of fresh mozzarella
  • Olive oil / salt / pepper

1. Preheat your oven broiler

2. Spread the portabello caps on a cookie sheet covered in aluminum foil. Drizzle olive oil on each side and lightly sprinkle with salt and pepper.

3. Broil in the oven for 10-12 minutes until the mushroom caps become soft and darker in color.

4. I layered the mushroom with prosciutto first, then the basil leave, tomatoes and cheese (you can layer with your ingredients in any order really. Cheese (if using) should come last as it provides the “cap”)

Basil Layer

Top Layer

5. Broil for another 2-4 minutes until the cheese is melted.

6. Enjoy! And thank me tomorrow when your box jumps/running/push-ups don’t feel like you have a weight attached to each leg!

About the author

Jasmine Stark. Jasmine loves food. But for the past few years, she's been dedicated to eating the right kind of foods. And that usually means re-inventing her own healthy versions of her every day favorites and Food Network inspirations. She's got a natural talent for combining ingrediants and flavors, and we're always excited to be a part of her tasting crew.

1 Response to "Portabello “Mock” Pizza"

  • Foodology 101 07:21 PM 13/9/2010

    […] 2. Portabello “Mock” Pizzas (not quite the real thing but just as good and super versatile) […]

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