Dinner · From Adam's kitchen
Mushroom Margarita Pizza
All the flavor of a margherita pizza, with portobello caps as the crust. Melty mozzarella, burst cherry tomatoes, fresh basil, and a balsamic drizzle, ready in about 20 minutes.
- Serves
- 3
- Skill
- Easy
- Prep
- 10 min
- Cook
- 14 min
- Total
- 25 min
Method
Prep the oven
Move the oven rack so the tray sits 4 inches below the broiler, then set the broiler to high.
Prep the caps (5 min)
Twist off the stems and scrape out the dark gills with a spoon. Wipe or rinse gently and pat dry.
WhyThe gills hold a lot of moisture. Removing them keeps your “pizza” from getting soggy.
Prep the toppings (5 min)
Halve the tomatoes, mince the basil, and slice the mozzarella.
Broil the caps (4 min)
Toss the caps in olive oil on the baking sheet. Broil 4 minutes, flipping at 2 minutes. Pour off any liquid in the caps.
Ready whenThey are starting to soften and release liquid.
Top and bake (10 min)
Set the oven to 400°F. Place the caps upside down and top each with mozzarella, tomatoes, basil, and a pinch of salt. Bake 10 minutes.
Ready whenThe cheese is melted and bubbling.
Finish (1 min)
Drizzle with balsamic glaze and serve.
Make it cheffy
Add fresh basil twice
How
Keep half the basil to scatter over the pizzas right after they come out of the oven.
Why
Cooked basil gives a mellow, herby base, and fresh basil adds a bright, peppery finish.
Swaps
- Fresh mozzarella → shredded mozzarella or burrata (add burrata after baking).
- Watery pizzas? Pat the mozzarella dry before using it, and pour off the mushroom liquid after broiling.
Make ahead & storage
Make ahead
Best made fresh.
Storage
Keep in the fridge. Reheat in a 375°F oven for 5-8 minutes.
Macros per serving
Estimate- Calories
- about 190
- Protein
- about 11 g
- Carbs
- about 9 g
- Fat
- about 13 g
Per serving, based on 3 servings and 4 slices (4 oz) of fresh mozzarella. Balsamic glaze not included.