Portobello Mushroom Pizza Bites

Name: Portobello Mushroom Pizza Bites
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 caps (about 4 inches wide, 1 lb total) (450 g) large portobello mushroom caps, stems removed, wiped clean with a damp paper towel; 2 tbsp (30 ml) extra-virgin olive oil; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; ½ tsp (1½ g) garlic powder; 1 tsp (1 g) dried oregano; ½ cup (125 g) thick marinara sauce, at room temperature; 1 cup (4 oz) (113 g) low-moisture mozzarella, coarsely shredded; 2 tbsp (10 g) Parmesan cheese, finely grated; 12 small leaves (6 g) fresh basil leaves, torn into small pieces just before serving; ¼ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

Meaty portobello wedges are roasted first to drive off their moisture, then topped with marinara, melty mozzarella and fresh basil. They're a low-carb, gluten-free bite that tastes like pizza and keeps its shape.

Prep: 15 min
Cook: 22 min
Wait: 5 min
Total: 42 min
Makes: 16 pizza bites (4 per serving)

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Ingredients

4 servings

4 caps (about 4 inches wide, 1 lb total) (450 g) large portobello mushroom caps, stems removed, wiped clean with a damp paper towel
2 tbsp (30 ml) extra-virgin olive oil
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
½ tsp (1.5 g) garlic powder
1 tsp (1 g) dried oregano
½ cup (125 g) thick marinara sauce, at room temperature
1 cup (4 oz) (113 g) low-moisture mozzarella, coarsely shredded
2 tbsp (10 g) Parmesan cheese, finely grated
12 small leaves (6 g) fresh basil leaves, torn into small pieces just before serving
¼ tsp (0.5 g) red pepper flakes (optional)

Equipment (7)

Large rimmed baking sheet, about 18×13 inches (46×33 cm)
Parchment paper
Small spoon (for scraping gills)
Sharp chef's knife and cutting board
Paper towels
Large mixing bowl
Spatula or tongs

Steps

Before you start

Position an oven rack in the upper third of the oven and preheat to 425°F (220°C) before you start prepping.
Use a thick marinara. A thin, watery sauce will pool around the mushrooms and make them soggy.
Shred the mozzarella from a block of low-moisture mozzarella for the best melt. Fresh mozzarella releases too much water.
Choose caps about 4 inches (10 cm) across with gills that look dry, not slimy.

1
Preheat and line panOven 425°F / 220°C
- Position a rack in the upper third of the oven and preheat to 425°F (220°C).
- Line a large rimmed baking sheet with parchment paper.
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Ready when: Oven reads 425°F (220°C).
Tip: Let the oven fully preheat so the mushrooms start releasing moisture the moment they go in.
2
Clean and scrape gills
- Wipe the caps with a damp paper towel to remove any dirt.
- Do not rinse them under water, because they absorb it like sponges.
- Use a small spoon to scrape out the dark gills from the underside of each cap.
- Discard the gills.
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Ready when: The underside of each cap looks pale and smooth, with no dark gills left.
Tip: Scraping the gills keeps the finished bites from turning dark and muddy-looking and from releasing extra liquid.
3
Cut into wedges
- Place each cap top-side down on the cutting board.
- Cut each cap in half, then cut each half in half again to make 4 wedges per cap, 16 wedges total.
- Each wedge should be roughly 2 inches (5 cm) wide at the outer edge.
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Ready when: You have 16 wedges of similar size.
Tip: Keep the wedges the same size so they cook at the same rate.
4
Season the mushrooms
- Put the wedges in a large bowl.
- Add the olive oil, salt, pepper, garlic powder and oregano.
- Toss with your hands for 30 seconds until every wedge is lightly and evenly coated.
- Arrange the wedges on the lined baking sheet with the gill side facing up, spaced about ½ inch (1 cm) apart.
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Ready when: Wedges look glossy with no dry patches and no pooled oil in the bowl.
Tip: Don't crowd the pan. Wedges that touch will steam instead of roast.
5
Roast to release moistureOven 425°F / 220°C
- Roast the wedges on the upper rack at 425°F (220°C) for 12 minutes.
- Small pools of dark liquid will collect in the hollow of each wedge, and the edges will start to shrink and darken slightly.
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Ready when: Wedges have shrunk by about a quarter, look wet and glossy, and the edges are lightly browned.
Tip: This pre-roast is the key step. Skipping it gives you watery, floppy pizza bites.
6
Drain and blot
- Carefully remove the pan from the oven.
- Use tongs to lift each wedge and pour any liquid from the hollow back onto the pan, then transfer the wedges to a paper towel-lined plate for 1 minute.
- Discard the parchment with the liquid, and put a fresh sheet of parchment on the pan.
- Return the wedges to the pan gill side up.
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Ready when: The hollows are mostly dry when you tilt the wedges.
Tip: The pan and liquid are hot. Use tongs and tilt the pan away from you.
7
Add toppings
- Spoon about 1½ teaspoons of marinara into the hollow of each wedge and spread it with the back of the spoon, leaving a ¼-inch (6 mm) border.
- Top each with about 1 tablespoon (7 g) of shredded mozzarella, then sprinkle with the Parmesan.
- Add red pepper flakes if using.
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Ready when: All 16 wedges have a thin layer of sauce and an even cap of cheese.
Tip: Go light on the sauce. Too much will run off and make the cheese slide.
8
Bake until bubblyOven 425°F / 220°C
- Bake on the upper rack at 425°F (220°C) for 8 to 10 minutes, until the cheese is fully melted, bubbling and flecked with golden spots.
- For extra browning, switch the oven to broil for the last 1 minute and watch closely.
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Ready when: Cheese is melted, bubbling at the edges and lightly golden in spots.
Tip: Broilers vary widely. Stay by the oven if you broil, because cheese can burn in seconds.
9
Rest and garnish
- Remove the pan from the oven and let the bites rest on the pan for 5 minutes so the cheese sets and doesn't burn your mouth.
- Scatter the torn basil over the top and serve warm.
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Ready when: Cheese is no longer runny and the bites lift off the pan easily.
Tip: Add basil at the end. Heat turns it dark and dulls the flavor.

Good to know

Tips

Don't wash the mushrooms under running water. Wiping with a damp towel keeps them from soaking up liquid.
Blot the marinara on a paper towel if it looks thin, or simmer it for 3 to 4 minutes to thicken before using.
Add toppings such as mini pepperoni, sliced olives or diced bell pepper just before the final bake, keeping them to a small pinch per wedge.
For crisper edges, use a dark metal baking sheet, which browns more than a light one.

Make ahead

"Roast and drain the mushroom wedges (through step 6), cool them completely, and refrigerate in a covered container for up to 1 day. When ready to serve, top with marinara and cheese, then bake at 425°F (220°C) for 10 to 12 minutes."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: store in an airtight container for up to 3 days. Freezer: not recommended, since the mushrooms turn watery when thawed. Reheat on a baking sheet in a 375°F (190°C) oven for 8 to 10 minutes until hot. Avoid the microwave, which makes them rubbery."

Substitutions

large portobello mushroom caps → Large cremini (baby bella) caps, left whole. Use about 16 caps of 2-inch (5 cm) size. Skip cutting, and roast for 10 minutes before topping.
low-moisture mozzarella → Provolone or a dairy-free mozzarella shred. Provolone gives a sharper flavor. Dairy-free shreds melt less smoothly, so bake 1 to 2 minutes longer.
Parmesan cheese → Pecorino Romano. Saltier and sharper, so you may want to use slightly less.
thick marinara sauce → Basil pesto, 2 tablespoons. Spread a thin layer in place of marinara for a pesto pizza version.