Portobello Pizza



Serves 1-4
​​Per Serving


  • 4 Portobello mushrooms (4 oz each), stems discarded

  • 4 ounces frozen artichoke hearts, thawed and quartered

  • 2 medium Italian plum (Roma) tomatoes, diced

  • ¼ cup crumbled soft goat cheese

  • ¼ cup shredded or grated parmesan cheese

  • ½ cup shredded part-skim mozzarella cheese

  • ¼ teaspoon dried oregano, crumbled

  • ¼ cup sliced black olives

  • 4 thin slices of pepperoni (optional)

  • Cooking spray


  1. Preheat oven to 400 F. While oven is preheating, lightly spray both sides of mushrooms with cooking spray.

  2. Using a non-stick backing sheet, place smooth side of mushrooms facing down.

  3. Bake for approx. 10 minutes or until tender.

  4. Transfer the baking sheet to cooking rack, but leave the oven on (Note: If the gill side of the cooked mushroom has excess liquid, you may need to use a paper town to plot it off.

  5. In a small bowl, stir together your tomatoes, artichokes, parmesan cheese, vinegar, garlic, and oregano.

  6. Spoon the mixture onto the baked mushrooms.

  7. Sprinkle with mozzarella, goat cheese and top off with olives.

  8. Bake for 10 minutes or until cheese is melted and topping is heated throughout.

Optional: Add a small side salad, 1½ cup, with 2 tablespoons of dressing (35-70 Cal) – Not included in nutrition info above.