Pizza has always been my favorite food, but unfortunately it’s not the healthiest of food choices – especially for someone who is gluten intolerant!
I’ve made pizza crust with cauliflower and all the flour alternatives, but sometimes I don’t want to go to the trouble of making two separate pizza doughs (I make my kids pizza with sprouted wheat or tipo flour).
This is where the mushroom bake comes in and it does not disappoint!
It’s also very simple and can be assembled in 15-20 minutes. I show how easy it is in the video below 👇🏼
Simply take your mushrooms, fill them with your favorite pizza toppings and bake!
I serve these with a fresh herb salad and Italian dressing. Just mix up a bowl of greens and throw in some chopped parsley, cilantro, and basil. There’s something about the crisp bite of the salad that makes it a perfect duo to serve alongside the mushrooms.
I’m constantly saying that this dish is better than the real deal, but you’ll have to try it for yourself to find out!Print
Rustic Italian Mushroom Bake
Add your favorite pizza toppings to these delicious baked mushrooms for a quick and healthy pizza night option!
- 20–25 medium-sized portobello mushrooms, cleaned + stems removed
- 1.5 cup pizza sauce
- 1 cup mozzarella cheese
- Variety of your favorite pizza toppings (banana peppers, sliced bell peppers, pepperoni, etc.)
- Fresh basil leaves – enough for one leaf per mushroom cap
- Avocado oil for drizzling
- 1 tbsp dried oregano
- 1 tsp salt
- Heat the oven to 400ºF and line a deep baking dish with unbleached parchment paper.
- Brush each mushroom cap with a light coating of avocado oil then lay gill side up in rows on the baking sheet.
- Lightly salt the mushrooms then place one small spoonful of pizza sauce into each mushroom.
- Top each mushroom with a pinch of mozzarella cheese plus additional desired toppings.
- Season with dried oregano.
- Bake for 20-25 minutes then remove from oven and place one basil leaf on top of each mushroom. Enjoy!