Bring back pizza nights with this zero dough veggie-packed portobello mushroom pizza. Unconventional and absolutely delicious. Cooked in 30 minutes, and gone in seconds!

Anyone for pizza? Trust me when I say, this portobello mushroom pizza will not disappoint. Our kids can’t get enough of it! Sometimes they ask for pizza several times a week.

Instead of sticking to the classic style of dough with tomatoes and cheese, I try and find unique ways to satisfy their pizza cravings and pack in more veggies. This portobello mushroom pizza hits the spot.

Stir-fried garlic leeks with cheese and a sprinkle of chilli flakes are a simple and mouthwatering combination; that’s only made better with portobello mushroom as a base.

It’s a lighter option than regular pizza, that’s ultra flavourful and succulent. The best part? All the ingredients can be prepped in advance to save you time. I often assemble them the night before and melt the cheese in the morning – ready to take for lunch.

Leeks make such a delicious topping. They are a member of the onion family, but offer a delicate and sweeter taste, compared to onions. They can be enjoyed raw or cooked, and only the white part is usually eaten.

When shopping for leeks, choose firm ones, with as much white as possible. Unwashed leeks can be stored in the fridge for a couple of weeks. I chop them first, and then wash them thoroughly, by separating the rings to remove all the dirt.

Leeks are a rich source of vitamin A and a good source of vitamin C and folate.

Did you know that a portobello mushroom has more potassium than a banana? They’re also low in fat, high in fibre and a rich source of selenium and copper, along with some B-vitamins.

How to Prep a Portobello Mushroom

pizza made with portobello mushroom as a base with grilled tomatoes on a vine
  • Start by removing the stem (Image 1). You can use your hands to twist and remove or use a knife. Some people choose to keep the gills, and cook the mushroom “as is.” I like to scrape off the black gills using a teaspoon because I think they taste better. Then, using a damp paper towel, I wipe the mushrooms clean – to remove any dirt.
  • I then chop and wash the leeks. I do this before baking the mushrooms – to allow some time for them to dry (Image 2).
  • With a dash of olive oil and seasoning, the mushrooms are baked in the oven for 10-15 minutes (Image 3). You can even grill them if you prefer – it works just as well.
  • Fry the leeks in a pan on medium to high heat – to prevent them from getting soggy.

Ingredients for Making Portobello Mushroom Pizzas

  • Portobello mushrooms
  • Sea salt
  • Olive oil
  • Garlic cloves
  • Leeks
  • Cheddar
  • Chilli flakes

Assembling Your Portobello Mushroom Pizza

Once baked, the cooked leeks are spread over the mushrooms (Image 4), topped with cheese (Image 5) and a sprinkle of chilli flakes. They’re sent in the grill, for a few minutes, to melt the cheese. Once ready, you’re going to want to dig right in because they taste the best – when piping hot (Image 6).

I don’t think it’s a big secret that I love colourful plates. I tend to serve my portobello mushroom pizza on a bed of salad. If you’re looking to accompany this with a protein-packed salad recipe, check out my Kala Chana Chaat Salad recipe. I think it’s a match made in heaven!

Top Tips for Making Portobello Mushroom Pizzas

  • Don’t wash the mushrooms. Simply remove any dirt with a damp cloth or paper towel
  • Make sure to dry the leeks before adding to the pan, or they will be soggy
  • Leftovers can be stored in the fridge and reheated
  • I love to use cheddar, but any good melting cheese will do
  • Feel free to add any other additional topping you like
  • You can also use your outdoor grill to make the mushrooms for this recipe

More Easy Dinner Recipes You Might Like:

I’d love to hear from you! What’s your favourite pizza topping? Have you tried my Portobello Mushroom Leek Pizza? Comment below!

If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos.

Desi~liciously Yours, Shahzadi
RD Approved Badge - Anti Inflammatory
pizza made with portobello mushroom as a base with grilled tomatoes on a vine
5 stars (1 review)

Get the Recipe:

Portobello Mushroom Leek Pizza

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 5 people
Bring back the pizza nights with this zero dough veggie-packed portobello mushroom pizza. Unconventional and absolutely delicious. Cooked in 30 minutes, and gone in seconds!

Ingredients
 

  • 5 portobello mushrooms
  • 1.5 tsp sea salt
  • 4 tbsp olive oil
  • 3 cloves garlic, large
  • 2 leeks, small, washed and sliced in medium pieces.
  • 1/2 cup cheese, cheddar
  • 1 tsp chili flakes

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit. You can also use your outdoor drill for this step.
  • Prepare the mushrooms by removing the stem and scraping the black gills off with a teaspoon
  • Using a damp tea towel, wipe the mushroom to remove any dirt
  • Place the mushrooms on a lined baking sheet. Using a brush, dip into 1 tbsp of olive oil and brush the oil over the mushrooms. Sprinkle 1 tsp salt on all the mushrooms. Bake in the oven for 10 minutes, face up and then 5 minutes face down.
  • Meanwhile, prep and cook the leeks. In a medium pan, on high heat, add 3 tbsp olive oil. Add the garlic and fry until it releases its golden. Add the leeks and stir well to coat. Make sure you pat-dry the leeks before adding them to the pan. Otherwise, they will be soggy
  • Continue to stir-fry the leeks on high heat, stirring continuously to ensure they don’t burn. Add 1/2 tsp salt. Once cooked, set aside
  • Once the mushrooms are cooked, remove from the oven/grill and spread the cooked leeks on the mushrooms. Add cheese and sprinkle the chilli flakes over the mushrooms. Send under the grill to melt the cheese for a few minutes
  • Serve hot with salad

Notes

  • Don’t wash the mushrooms simple remove any dirt with a damp cloth or paper towel
  • Make sure to dry the leeks before adding to the pan or they will be soggy
  • Leftovers can be stored in the fridge and reheated
  • I love to use cheddar but any good melting cheese will do
  • Feel free to add any other additional topping you like

Nutrition Information:

Calories: 189kcal (9%)Carbohydrates: 9g (3%)Protein: 5g (10%)Fat: 15g (23%)Saturated Fat: 4g (20%)Polyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 12mg (4%)Sodium: 783mg (33%)Potassium: 396mg (11%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 825IU (17%)Vitamin C: 5mg (6%)Calcium: 110mg (11%)Iron: 1mg (6%)

Keep in mind that the nutritional values provided are approximations and suggestions. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: American, Western
Course: Appetizer, Main
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.
;