Mushroom Crust Pizzas

  • Author: The Kitchen Whisperer

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  • 4 large portabello mushroom caps, wiped cleaned and the gills removed
  • 8 tablespoon pizza sauce
  • 1/2 cup shredded provolone
  • 1/2 cup shredded mozzarella
  • 4 slices shaved Parmesan (about the size of your mushroom cap or slightly larger)
  • 2 baby bell orange peppers, cut into rounds
  • 4 slices prosciutto or pepperoni *can be left out to go meatless
  • 1 teaspoon oregano
  • Olive oil mist


  1. Preheat oven to 400F.
  2. Place a cooling rack on top of a rimmed baking sheet.
  3. Lay the mushroom caps stem side down.
  4. Mist the tops of the caps with olive oil.
  5. Bake for 10 minutes.
  6. Remove from the oven and using tongs, gently flip the caps over, stem side up.
  7. Spoon 2 tablespoon of pizza sauce into each cap. You can add more if you like.
  8. Place the prosciutto on top of the sauce.
  9. Evenly divide the shredded cheeses over top the meat.
  10. Place the shaved Parmesan on top of the cheeses.
  11. Place some of the pepper rings on top followed by the oregano.
  12. Place back in the oven for 10-15 minutes or until the cheeses are all melted and the mushroom is tender but still slightly firm (you want this to be a crust that you can cut with a knife).
  13. Remove from the oven and serve.
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