Grilled Portobello Pizzas

Pizza? On a low-carb diet? Sure, when you put the toppings on a portobello cap instead of a bread crust.

Yield: 2 servings (serving size: 2 mushroom pizzas)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 250
  • Calories from fat: 0.0%
  • Fat: 12.6g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 17.6g
  • Carbohydrate: 22.8g
  • Fiber: 6.7g
  • Cholesterol: 15mg
  • Iron: 3.2mg
  • Sodium: 470mg
  • Calcium: 264mg


  • 1/2 cup finely chopped fresh basil
  • 2 teaspoons olive oil
  • 1 teaspoon bottled minced roasted garlic
  • 12 plum tomatoes, seeded and chopped
  • 1 1/2 tablespoons minced fresh thyme
  • 1 tablespoon bottled minced roasted garlic
  • 1 teaspoon olive oil
  • 4 (4-inch) portobello mushroom caps
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese


  1. 1. Prepare grill.
  2. 2. Combine first 3 ingredients in a small bowl; stir well, and set aside. Combine tomato and next 3 ingredients in a medium bowl; stir well, and set aside.
  3. 3. Remove brown gills from undersides of mushrooms using a spoon; discard gills. Coat top and bottom of mushroom caps evenly with cooking spray; sprinkle with salt and pepper.
  4. 4. Place mushrooms, top sides up, on grill rack coated with cooking spray; grill, covered, 4 minutes. Turn mushrooms over; spoon tomato mixture evenly into caps. Top each mushroom with 1 tablespoon basil mixture and 2 tablespoons cheese. Grill, covered, 4 minutes or until mushrooms are tender and cheese melts.
  5. carbo rating: 16
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