Portabella Pizza

I love pizza in all its incarnations.  When I saw these big, beautiful portabella mushroom caps at the grocery last week, I decided it would be a good base for a single serve pizza that’s high on the veggie quotient.  I wound up serving these with breadsticks (because I’m me and I can’t do without SOME kind of bread even if I’m using an alternative to crust).  They were light, tasty and delicious, though a definite knife and fork pizza, as the mushroom is not stiff enough to pick up after cooking.  And at 302 calories and 17 grams of fat, it’s a dieters dream.  Leave off the breadsticks as a side, and it even fits in with most low carb diets.  Serves 2.


  • 2 large portabella mushroom caps
  • 2 oz. finely shredded mozzarella
  • 1/2 cup Ragu light tomato and basil sauce
  • 3 sun-dried tomato and provolone chicken sausages, sliced
  • olive oil


  1. Remove the stems of the mushrooms.
  2. Carefully use a spoon to scrape out the gills of the mushroom (the black stuff on bottom).  Don’t tear it!
  3. Lightly coat both sides of the mushroom with olive oil
  4. Place them top side down on a baking sheet.
  5. Add the sauce.
  6. Add the sausage.
  7. Add the cheese.
  8. Bake at 350 degrees for 10 minutes or until the cheese is melted and the sausage is heated through.

Printable version.

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