Craving pizza but looking for something a little different? Try our fungi-focused, anytime pizza made with portobello mushrooms and all your favorite toppings. For this recipe, we made two versions: classic pepperoni and margarita. To swap in your own toppings, we suggest opting for ingredients with a low water content to prevent sogginess, such as oil marinated artichokes or cured meats. These personal pizzas are best enjoyed as soon as they are done cooking. 

Portobello Pizzas

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 25 minutes
  • Print


  • 4 portobello mushroom caps, cleaned
  • 6 tbsp tomato paste, divided
  • ½ tsp garlic powder
  • 8 oz shredded mozzarella cheese
  • 2 oz shredded parmesan cheese
  • 2 tbsp mini pepperoni slices
  • 2 tbsp roughly chopped sun dried tomatoes
  • 2 tbsp roughly chopped basil


1) Lightly oil 4 portobello mushrooms and arrange them upside down in two Suvie pans. Inside each mushroom, spread 1 ½ tbsp tomato paste to the edge of the cap. Sprinkle each mushroom with ⅛ tsp garlic powder. 

2) In a medium bowl, mix together 8 oz mozzarella cheese and 2 oz parmesan cheese. Spread cheese evenly inside the mushrooms. 

3) Distribute 2 tbsp mini pepperonis over the cheese on two mushrooms, and distribute 2 tbsp sun dried tomatoes over the cheese on the remaining two mushrooms. Insert the pans into your Suvie, input settings, and cook now.

Suvie Cook Settings

Bottom Zone: Roast at 300°F for 25 minutes

Top Zone: Roast at 300°F for 25 minutes

4) After cooking, remove pans from Suvie and top sundried tomato pizzas with 2 tbsp roughly chopped basil. Garnish with additional parmesan as desired. Serve immediately.


Nutritional Information per serving (4 servings per recipe): Calories 346, Total Fat 21g, Total Carbohydrates 16.8g, Total Sodium 686.5mg, Total Protein 28.1g 

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