Grilled Portobello Mushroom Pizzas: Your Healthy Low-Carb Favorite

Published on: December 25, 2025

Close-up of a delicious grilled Portobello mushroom pizza with melted cheese and fresh herbs on a white plate, ready to enjoy.

Craving pizza but looking for a lighter, healthier option? These Grilled Portobello Mushroom Pizzas offer a delicious and satisfying solution. They transform large, earthy portobello caps into perfectly portioned, flavorful pizza bases. This recipe is an easy weeknight meal, ideal for anyone seeking a low-carb, gluten-free, and delightfully savory dinner.

Table of Contents

Why You’ll Love Grilled Portobello Mushroom Pizzas

Quick and easy preparation. You can have these ready in under 30 minutes, perfect for busy evenings.
Fantastic low-carb alternative. Enjoy all the pizza flavors without the traditional carb-heavy crust.
Highly customizable with toppings. Feel free to get creative and add your favorite meats or veggies.
Perfect for grilling season. Take advantage of outdoor cooking to infuse a smoky flavor into your healthy meal.
Satisfyingly delicious and hearty. These mushroom pizzas are surprisingly filling and packed with robust flavors.

Ingredients

To make these delightful Grilled Portobello Mushroom Pizzas, gather these simple ingredients:

8 large portobello mushroom caps (about 4 inches)
1/4 cup olive oil, plus more for greasing the grill
1 teaspoon kosher salt
1 1/2 cups shredded low-moisture mozzarella cheese (part-skim or whole milk)
1/2 cup pizza sauce, jarred or homemade
1/2 cup topping(s) of choice, such as pepperoni, chopped onion, diced bell pepper, and/or sliced olives (optional)
Fresh oregano or torn fresh basil leaves, to garnish (optional)

Notes & Substitutions

Choose portobello caps that are roughly the same size for even cooking. Gently wipe them clean with a damp paper towel instead of rinsing, as mushrooms absorb water easily. If you prefer, experiment with cheese alternatives like provolone, a sprinkle of Parmesan, or dairy-free shreds for a vegan mushroom pizza. For the sauce, consider pesto, a zesty BBQ sauce, or even a creamy Alfredo for a different twist. Pile on your favorite toppings, from spicy jalapeños to sun-dried tomatoes, to make these low-carb mushroom pizzas uniquely yours. Any neutral oil can replace olive oil if needed.

Equipment

You will need a few basic tools to prepare these grilled portobello mushroom caps:

Outdoor grill (gas or charcoal)
Tongs for handling the hot mushrooms
Paper towels and additional olive oil for cleaning and greasing the grill grates
A small spoon for gill removal
A pastry brush or similar utensil to oil the mushrooms

Instructions

Making your Grilled Portobello Mushroom Pizzas is a straightforward process. Follow these steps for a perfect result:

Prepare the Grill: Preheat your outdoor grill to medium-high heat. You will use direct heat for cooking.
Clean the Mushrooms: Wipe the portobello mushroom caps clean using a damp paper towel. Avoid running them under water, as they soak up liquid like a sponge. Carefully remove the stems from the mushrooms and discard them. Use a small spoon to gently scrape out and discard the dark gills from the underside of each mushroom cap. This creates more space for your pizza toppings and helps prevent a watery result.
Season the Mushrooms: Brush both sides of the cleaned mushroom caps generously with olive oil. Season them all over with kosher salt.
Prepare Grill Grates: Scrape the grill grates clean if there’s any residue from previous grilling. Next, carefully oil the hot grill grates. Fold a paper towel, dip it in olive oil, and grasp it with tongs. Carefully rub the oiled paper towel over the clean grates to prevent sticking.
First Grill: Place the oiled and seasoned mushroom caps on the grill, hollowed-out side facing down. Close the grill lid. Grill for 4 to 5 minutes, or until the edges start to curl slightly and develop nice char marks.
Add First Layer: Flip the mushroom caps so the hollow side faces up. Divide half of the shredded mozzarella cheese evenly among the mushroom caps, creating a base layer for your sauce.
Add Sauce and Toppings: Spoon the pizza sauce over the cheese layer on each mushroom. Use the back of the spoon to gently spread the sauce into an even layer. Sprinkle the remaining mozzarella cheese over the sauce. Now, add your desired toppings, such as pepperoni, chopped onions, bell peppers, or sliced olives.
Final Grill: Close the grill lid again. Continue to grill for another 4 to 5 minutes. The Grilled Portobello Mushroom Pizzas are ready when the cheese is fully melted and bubbly, and the mushrooms feel tender when you pierce them with a knife.
Serve: Carefully transfer the finished low-carb mushroom pizzas to a serving platter. Garnish with fresh basil or oregano, if you like. Serve them immediately and enjoy this healthy grilled pizza! If you loved this recipe, please leave us stars and a comment below!

Pro Tips & Troubleshooting

Cleaning Portobellos: Never rinse portobello mushrooms directly under water. They absorb too much moisture, which can lead to soggy pizzas. A damp paper towel is all you need.
Gill Removal: Scrape out the gills thoroughly. This step is crucial for two reasons: it creates a deeper well for toppings and prevents the dark gills from releasing excess liquid, which could make your Grilled Portobello Mushroom Pizzas watery.
Even Char: Preheat your grill properly. A consistent medium-high heat ensures even cooking and appealing grill marks on the mushrooms without burning them.
Preventing Cheese Slide: Apply a thin layer of cheese before the sauce. This helps create a barrier, preventing the sauce and top layer of cheese from sliding off the domed mushroom cap.
Grill Temperature: Keep a close eye on your grill temperature. Adjust vents on charcoal grills or burners on gas grills to maintain consistent heat and avoid flare-ups, which can burn your toppings.
Avoiding Soggy Mushrooms: Don’t overcrowd the grill. Allow enough space between mushroom caps for proper air circulation, which helps them cook evenly and prevents steaming.

Serving, Storage & Variations

Serve your Grilled Portobello Mushroom Pizzas immediately while they are warm and the cheese is delightfully gooey. A sprinkle of fresh herbs like basil or oregano adds a burst of freshness. These savory mushroom pizzas pair perfectly with a simple green salad or a light side of grilled asparagus for a complete meal.

Variations

Cheese Blends: Experiment with different cheese combinations. Try adding some grated provolone, smoked gouda, or a touch of rich Parmesan for varied flavor profiles on your portobello pizza caps.
Vegan Options: Easily make these healthy grilled pizza caps vegan by using your favorite dairy-free mozzarella or a generous amount of nutritional yeast. Load up on extra vegetables like spinach, bell peppers, and sun-dried tomatoes.
Pesto Base: Swap the traditional pizza sauce for a vibrant pesto. Its herbaceous flavor complements the earthiness of the portobello mushrooms beautifully.
BBQ Chicken or Buffalo Chicken: Shred cooked chicken and toss it with BBQ sauce or buffalo sauce. Add it as a topping for a flavorful, hearty twist on these mushroom pizza caps.
Mediterranean Toppings: For a Mediterranean flair, top your grilled mushroom pizzas with crumbled feta cheese, Kalamata olives, chopped red onion, and sun-dried tomatoes.

Nutrition

Grilled Portobello Mushroom Pizzas offer a fantastic way to enjoy a guilt-free pizza night. These low-carb mushroom pizzas are naturally low in carbohydrates and gluten-free, making them suitable for many dietary needs. Portobello mushrooms are a good source of fiber, B vitamins, and essential minerals, contributing to a nutritious meal. You can further customize the health benefits by choosing lean toppings and fresh vegetables.

Holland & Barrett highlights that Portobello mushrooms are full of beneficial plant compounds, including B vitamins, potassium, selenium, and copper.

Nutrition Information (per serving, estimated)

Nutrient	Amount
Calories	210 kcal
Total Fat	15g
Saturated Fat	7g
Cholesterol	30mg
Sodium	480mg
Total Carbs	7g
Dietary Fiber	2g
Sugars	3g
Protein	12g

Note: Nutritional values are estimates and may vary based on specific ingredients and portion sizes.

FAQ

Why remove the gills from portobellos? Removing the gills is important for two reasons. It creates more space for your delicious toppings and prevents the mushrooms from releasing excess moisture, which can make your pizza soggy.

Can I use smaller mushrooms? Yes, you can! Smaller cremini mushrooms work well for mini mushroom pizza bites. Just adjust the grilling time, as they will cook faster than large portobello caps.

Can these be baked instead of grilled? Absolutely! You can bake these portobello pizza caps in the oven at 400°F (200°C) for about 15-20 minutes, or until the cheese is melted and bubbly.

How do I pick the best portobello mushrooms? Look for mushrooms with firm, smooth caps and a tight underside. Avoid any that appear slimy, bruised, or dried out, for the best Grilled Portobello Mushroom Pizzas.

Can I prepare them ahead of time? You can clean the mushrooms, remove the stems and gills, and oil them a few hours in advance. Store them in the refrigerator until you are ready to grill.

Are they suitable for freezing? While you can freeze cooked mushroom pizzas, their texture might become a bit watery upon reheating. It is best to enjoy them fresh or refrigerate leftovers for up to 3 days.

Conclusion

These Grilled Portobello Mushroom Pizzas offer a truly delightful and easy way to enjoy a healthy pizza night. They prove that you don’t need a traditional crust for a satisfying, flavorful meal. With minimal prep and cooking time, these low-carb mushroom pizzas fit perfectly into any busy schedule. Get creative with your toppings and make this versatile recipe a new favorite in your home. Share your wonderful grilled creations with us!