Lately, I’ve been eating grilled portabella mushroom pizzas on repeat. This is one of my favorite low-carb meals. Perfect for a weeknight dinner, it’s fast and requires minimal ingredients. For healthy, protein-packed toppings I like grilled chicken, turkey pepperoni or crumbled sausage. I recommend getting the family involved and customizing your toppings together. For added veggies and fiber, I serve mine with a side of green salad.

Portabella Mushroom Pizzas

Serves 2 (1 serving = 2 mushroom caps)
Prep Time: 5 min
Cook Time: 20 min
  • 2-3 tsp extra virgin olive oil (you can also use avocado oil or any other neutral oil)
  • 4 large portabella mushroom caps, cleaned (you can also make mini pizzas with the smaller portabella mushrooms)
  • Sea Salt and pepper to taste
  • 4 Tbsp. of no-sugar added tomato sauce (I like Rao’s Tomato Basil Sauce) 
  • ¾ cup part-skim mozzarella cheese
  • Toppings (grilled chicken, turkey pepperoni, crumbled sausage, etc) 
  1. Lightly brush the portabella mushroom caps with extra virgin olive oil
  2. Season with salt and pepper
  3. Place the mushrooms on a hot grill over medium heat
  4. Grill the mushrooms for 10-15 minutes
  5. Once the mushrooms are done cooking, spoon some tomato sauce on top and sprinkle with mozzarella cheese and healthy toppings of your choice
  6. Close the lid of the grill and cook until the cheese is nice and melted. Serve and enjoy!
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    By: Karen Kelly, R.D.

    Registered dietitian Karen Kelly is available for nutrition counseling every Tuesday in our Springfield and Hoboken locations. She is a graduate of Ohio State University and the College of Saint Elizabeth where she received her registered dietitian degree. Karen found her true calling by helping people make better nutrition choices to improve their health. She is a member of the American Dietetic Association, the New Jersey Dietetic Association, Nutrition Entrepreneurs, Nutrition in Complementary Care as well as Sports and Cardiovascular Nutrition.

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