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Keto Pizza Stuffed Portobello Mushrooms

Four baked Keto Pizza Stuffed Portobello Mushrooms topped with melted cheese, pepperoni, olives, and peppers on a white plate.

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Make a satisfying, low-carb pizza alternative using large portobello mushroom caps filled with pizza sauce, cheese, and your favorite toppings, then bake until bubbly.

Ingredients

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  • 4 large portobello mushroom caps
  • 2 tablespoons olive oil
  • 1/2 cup low-sugar pizza sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup sliced pepperoni
  • 1/4 cup sliced black olives
  • 1/4 cup sliced bell peppers
  • 1 teaspoon dried oregano
  • Pinch of salt
  • Pinch of black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking sheet.
  2. Gently wipe the portobello mushroom caps clean. Remove the stems and use a spoon to scrape out the dark gills from the underside of each cap to create more space for filling.
  3. Brush the outside and inside of the mushroom caps lightly with olive oil. Place them gill-side up on the prepared baking sheet.
  4. Season the inside of the caps lightly with salt and pepper.
  5. Spoon about 2 tablespoons of pizza sauce into the cavity of each mushroom cap. Do not overfill.
  6. Top the sauce evenly with mozzarella cheese.
  7. Distribute the pepperoni, black olives, and bell peppers over the cheese.
  8. Sprinkle the tops with dried oregano.
  9. Bake for 15 to 20 minutes, or until the mushrooms are tender and the cheese is melted and lightly browned.
  10. Remove from the oven and let cool slightly before serving.

Notes

  • If you prefer a meatless version, omit the pepperoni and add more vegetables or use crumbled cooked sausage.
  • For extra flavor, mix 1/4 teaspoon of garlic powder into the sauce before spreading it.
  • You can use any low-carb toppings you enjoy, such as cooked Italian sausage or mushrooms.

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