It took me ages to decide what to call these little beauties. Pizza Mushrooms? Mushroom Pizzas? Still not sure. No matter the name – these stuffed Pizza Portobello Mushrooms are incredible!

My eldest daughter has IBS so it means has a sensitivity to almost everything. Meal planning to include her can be VERY frustrating. Whenever I cook for the rest of the family (who as it happens, have stomachs like concrete grinders and can eat anything without an issue), I always have to make sure that I cook something safe for her to eat.

More often than not, this means she ends up having a bland meal made of of side veggies and brown rice. Which sucks for her. To avoid the double punishment of having IBS and crappy food choices, we’ve come up with a few easy and fast meal ideas that she can eat without her IBS rearing its ugly head.

These stuffed Portobello Pizza Mushrooms are on top of the list.

Stuffed Mushrooms

The thing about this Recipe is that it’s so easy, I can whip them up in a couple minutes (at most three minutes) and pop them in the oven while I’m cooking dinner.

Pizza Mushroom Topping Ideas

We top them with pasta sauce, cheese and then shredded bits of whatever supplies we have in the fridge.

Some topping ideas include:

Pineapple
Olives
Spinach
Feta
Salami bits
Ham
Leftover Taco mince
Asparagus

How to Make Pizza Mushrooms

Heat up the oven to 180’C / 350F
Line your baking tray with baking paper
Lay out your Portobello mushrooms onto the baking paper and drizzle with olive oil and a little salt. I work on about two to three mushrooms per person, but this does depend on the size of the mushrooms. If they are super big, then two will do it.
Spoon 1 tablespoon of pasta or pizza sauce onto the center of each mushroom
Sprinkle a little cheese on top
Add your toppings
Bake in the oven for 10 minutes or until cheese starts to bubble.
Serve Immediately on their own or with a little side salad for a more complete meal.

Clean Eating Pizza Mushrooms

Author: Carey

Print Recipe

Ingredients

Portobello Mushrooms (2 – 3 per person)

Pasta Sauce (1 tablespoon per mushroom)

Grated Cheddar Cheese

Crushed garlic

Sliced salami pieces

Sliced black olives

Instructions

Heat up the oven to 180’C / 350F
Line your baking tray with baking paper
Lay out your Portobello mushrooms onto the baking paper and drizzle with olive oil and a little salt. I work on about two to three mushrooms per person, but this does depend on the size of the mushrooms. If they are super big, then two will do it.
Spoon 1 tablespoon of pasta or pizza sauce onto the center of each mushroom
Sprinkle a little cheese on top
Add your toppings
Bake in the oven for 10 minutes or until cheese starts to bubble.
Serve Immediately on their own or with a little side salad for a more complete meal.