A quick, easy dinner idea that’s gluten-free too: Portobello Mushroom Pizza!
Pizza night is one of our family favorites. It’s fun, easy, and fast. Rarely do I hear complaints when pizza is on the menu, which is a welcome thing.
Pizza doesn’t typically top the list of healthy foods, but there are a few simple tricks that you can employ to make pizza healthier. This kid-friendly meal isn’t going anywhere, so your strategy should be to simply make it better.
First, cook at home. That simple step puts you way ahead of the pack. Being able to control your ingredients is a huge advantage in the healthy eating department. Second, substitute whole wheat crust for regular crust, like we did with our Breakfast Pizza. With all of those tasty toppings, your kids will never notice the difference. Even better, remake the crust altogether like we did with our Portobello Mushroom Pizza.
These mini pizzas are perfect for personalizing. Let your kids add their favorite fixings. And have fun mixing it up.
As for us parents, let’s ditch the guilt about serving pizza for dinner and enjoy digging in.
Portobello Mushroom Pizza
Prep time: 10 minutes
Cook time: 11 to 13 minutes
Serves 4
Ingredients for Portbello Mushroom Pizza
4 large portobello mushrooms
2 Tablespoons extra virgin olive oil
Kosher salt
1 cup shredded mozzarella
1 cup torn kale pieces
Selection of veggies for garnishing
Directions for Portobello Mushroom Pizza
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. Remove the stems and gills of the mushrooms, wash, and gently pat dry with paper towels. Let your kids paint the oil onto the mushroom caps. Sprinkle with kosher salt.
2. Roast 6 to 7 minutes or until the mushrooms release their juices and begin to turn brown on the edges.
3. Remove from the oven. Add the cheese, kale, and whichever additional veggies your kids would like to personalize their pizzas. Bake 5 to 6 minutes more or until the cheese is melted and the veggies are crispy.
Pin It! Portobello Mushroom Pizza
Pin our recipe for Portobello Mushroom Pizza. For more recipe inspiration, check out our Easy Dinner Recipes board on Pinterest.
- 4 large portobello mushrooms
- 2 tablespoons extra virgin olive oil
- Kosher salt
- 1 cup shredded mozzarella
- 1 cup torn kale pieces
- Selection of veggies for garnishing
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. Remove the stems and gills of the mushrooms, wash, and gently pat dry with paper towels. Let your kids paint the oil onto the mushroom caps. Sprinkle with kosher salt.
- Roast 6 to 7 minutes or until the mushrooms release their juices and begin to turn brown on the edges.
- Remove from the oven. Add the cheese, kale, and whichever additional veggies your kids would like to personalize their pizzas. Bake 5 to 6 minutes more or until the cheese is melted and the veggies are crispy. Serve immediately.
