Mexican Style Portobello Mushroom Pizza

I’m LOVING Pinterest! I can just scroll all day long looking at food photo after food photo. I wish I had more time to peruse! (I’m RoniNoone there by the way?)

The other day I pinned a Portabello Mushroom pizza and was immediately inspired. It’s such a simple idea and so light. I had to try it for myself.

I used salsa and Mexican Cheese blend to spice things up a bit. Baby spinach upped the veggies a little and added some color.

Mexican Style Portobello Mushroom PizzaThe result was amazing. You have to eat it with a fork, but the mushroom stayed meaty and the cheese/salsa combination was delicious. Oh and how can you beat 90 calories a piece? You can’t! Not for this much flavor!

Here’s what I did…

  • 2 large Portobello caps
  • Handful of Baby Spinach Leaves
  • 4 tbsp salsa
  • 1 and 1/2 oz of Fancy Shredded Mexican Cheese Blend (42g)
  • Sprinkle of Dried Cilantro

Pre-heat the oven to 350 degrees.

Clean the mushroom caps and remove the stems.

Lay the caps on lined cookie sheet or a casserole dish. A lot of water will come out of the mushrooms so be prepared.

Lay a few leaves of spinach on the caps.

Mexican Style Portobello Mushroom Pizza - step 1

Smear 2 tablespoons of salsa on each cap.

Mexican Style Portobello Mushroom Pizza - step 2

Top each cap with 1/2 the cheese (3/4 of an oz.)

Mexican Style Portobello Mushroom Pizza - step 3

Bake for 20 minutes.

Mexican Style Portobello Mushroom Pizza - step 4

Dig IN!

Mexican Style Portobello Mushroom Pizza - step 4

Approx Nutritional Information per serving
Servings Amt per Serving
2 1 “pizza”
Calories Fat Fiber WWPs
90 4g 2g old: 2 new: 2
Sugar Sat Fat Carbs Protein
3g 2g 7g 8g
Posted in: 2 WWP, 2 WWPP, Lunch Ideas, Pizza Ideas, Snack Ideas, Vegetarian Ideas
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28 Comments and 0 Replies

  1. Kelly Eaton

    Ok I’m going back to the grocery tomorrow for mushrooms!! I am loving this recipe!! Used spaghetti squash instead of pasta tonight for the first time. It was awesome & I didn’t miss the pasta one bit!! :-)

  2. Kelly Bolduc

    Ph God what have you done?! I’m going to be glued to this site for DAYS! There is so much I have yet to see and I just made your Simply Roasted Cherry Tomatoes with Spinach and Angel Hair pasta bc its one of my favorite go to’s in this house lol since the man hates tomatoes its all mine! ALL THE LEFTOVERS FOR MEEEE!!!!

    I’ve been playing around with soups that I have thickened and added pasta to for a spin on “pasta alfredo” Its REALLY fun and has alot of room to experiment with since you can use any canned or homemade soup really.

  3. Marie

    What a great idea!! We make burgers using portabello mushrooms. Place a bed of spinach leaves on the bottom bun followed by portabello with roasted onions,red peppers on top and a smear of hummus on the “burger” bun. Very meaty without the meat and even the kids like it.

  4. Kassie

    If I used a low-fat marinara could I make these Italian-style pizzas? I’ve really been on a fresh basil kick, and I bet these mushroom caps would be AWESOME with some fresh cut basil on top! :)

    MMmmmm! Can’t wait to try them! My husband was just saying he was sort of in a mushroomy mood. Maybe a good Superbowl food! :)

  5. roni

    No oven? You could probably get away with a skillet and a lid to steam them a bit. You may want to cook the mushroom with the salsa first for a bit and then add the cheese at the end. Let me know how you make out!

  6. Megan

    I bought portobello caps yesterday specifically for this recipe. It was awesome. I will definitely make this one again. Good meal for when I need something low in points. Good munchie type food too!

  7. Kerri

    I just made these and am eating them as I write this. They are so beautiful and YUMMY! The mushrooms have so much flavor and body, making a rich and satisfying meal. I have some baby bella’s in the fridge and may try making little snack-sized pizzas tomorrow. :)

  8. Kelly

    Just made this for lunch well kinda I was out of salsa so i used tomato and italian seasoning and used fat free feta for the cheese same (points value) It was amazing but the hubs is getting me more salso 2morrow this will be a go to for me thank you!!

  9. karen

    I was just trying to figure out what to serve at a luncheon for my pals tomorrow…thank god for Pinterest and now this tasty treat!!! I’m going to the store!!!!!
    Thank you.

  10. Kassie

    Hey Roni,
    How big were these portobella caps before cooking? Our grocery store has two different sizes, and I want to make sure to get the right ones for trying.
    Thanks! :)

  11. Beth

    Just found your website and I’m loving the recipes you’ve created. Tried this mushroom tonight and my picky husband ate the whole thing! So easy and good! Thanks!

  12. Susan

    Hi Roni,

    I tried these two ways. The style you have and it was very tasty, but I think I could have used more cheese…I was trying to go light. I didn’t get the salty flavor I was anticipating. I’m thinking user-error here. :)

    When I was finished I mused about doing this Italian style and built it the same way except subbing in marinara on the spinach, then adding 70% fat free turkey pepperoni, then adding 2% mozzarella and they were awesome. That extra bit of salt/kick from the pepperoni really his my “savory” button.

    Great idea using the mushrooms in this fashion!!!

  13. roni

    Yes. Nutritional info is above. You can double everything if you want to calculate for both. I thin it comes out to 3.5 old points or 5 new.

  14. Brandy

    Do the mushrooms freeze well? And I wonder if I could make these ahead and freeze them all together? Need quick and easy ideas for healthy meals during the week.

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