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Grilled Veggie Portabella Mushroom Pizzas

Grilled Veggie Portabella Mushroom Pizzas

Grilled Veggie Portobello Mushroom Pizzas |

Disclosure: sent me mushroom samples but I was not compensated for writing this post. My thoughts and opinions are my own and I’m a life-long mushroom lover!

Ahh, mushrooms. The humble yet hearty vegetable. I’ve loved them since I was a kid (Campbell’s Cream of Mushroom was my hands-down favorite soup) but I honestly don’t cook with them as often as I’d like.

Back when I attended the Eat Write Retreat conference in June, we had the privilege of meeting Tony and Joe D’Amico of To Jo Mushroomsfourth generation mushroom growers in Kennett Square, PA – the mushroom growing capital of the world.

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Photo credit: Dottie Foley Photography for Eat Write Retreat 2013

The D’Amico brothers walked us through the fascinating process of mushroom growing, the different types of mushrooms (did you know that criminis are just portabellas that are harvested earlier?) along with how they run a succesful growing operation by continuing to be innovative when it comes to the world of mushrooms.

Case in point, they have an online retail store, that delivers fresh mushrooms to your doorstep.

So, when I was offered a free delivery from them, I of course said yes.

Grilled Veggie Portobello Mushroom Pizzas |

These beauties (white buttons and portabellas) arrived the next day and I went to town. If it wasn’t so stinking hot, I would have made this Coconut Lime Tofu Soup  from Kiersten @ Oh My Veggies. Instead I sautéed them with onions, garlic & spinach, tossed them into salads and then grilled up these hearty “pizzas.”

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Grilled Veggie Portobello Mushroom Pizzas |

Grilled Veggie Portabella Mushroom Pizzas

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 6 - 8 mushroom pizzas 1x


Vegetarian griling can be meaty and hearty as with these grilled veggie portabella mushroom pizzas. Serve as appetizers or entrees.


  • 3 cups chopped mushrooms (I used white button and portabellas)
  • 2 medium summer squash or zucchini, chopped
  • 1 cup chopped tomatoes
  • 1/2 of medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme
  • 3 tablespoons olive oil
  • Salt and pepper
  • 6 large or 8 medium portabella mushrooms, stems and gills removed
  • 4 ounces fresh mozzarella cheese, sliced
  • Olive oil for grilling
  • Dried oregano


  1. Preheat oven to 375 degrees. Add chopped mushrooms, squash, tomatoes, onion, garlic and thyme to a roasting pan. Drizzling with olive oil, add salt and pepper. Mix well.
  2. Roast for about 30 minutes, stirring occasionally (this should make about 3 cups of roasted vegetables.)
  3. Heat grill or grill pan. Brush olive oil over portabella mushrooms then put on grill. Cover and grill, stemless sides down for about 5 minutes. Flip portabellas over, add 1/2 cup roasted vegetables into each mushroom cap, top with 3/4 ounces of mozzarella and a shake of dried oregano. Cover and grill about 4 – 5 minutes or until cheese melts. Let sit five minutes before serving.

Mushrooms are both a dietitian’s and food lover’s dream – one of the rare foods that naturally contain Vitamin D along with being a tasty, lower calorie and fat-free substitution for meat in many recipes as they deliver “umami” – the fifth taste (along with sweet, sour, bitter and salty) that is described as savory or meaty.

Grilled Veggie Portobello Mushroom Pizzas |

Now that mushrooms are on my mind, some more recipes I’m wanting to make and remake:

Mushroom, Corn & Poblano Tacos – Cooking Light

Baby Bella “Cheesesteak” PaniniJackie @ Tasteovers by Jackie

Gnocchi with Spring Greens & Crimini Mushroomsmy farmers’ market finds recipe

Wild Mushroom PastinoCooking Light

Cheesy Mushroom LasagnaSerena’s way of getting her kids to enjoy mushrooms

Goat Cheese Pizza with Spinach, Mushrooms & OnionsEA @ The Spicy RD

Are you a mushroom lover? What type are your favorites and how to you like to use them in recipes?

Five on Friday: Gearing Up for Summer with our Bloggers’ Connection | Cooking Light

Friday 22nd of May 2015

[…] 3. Grilled Veggie Portabella Mushroom Pizzas: Hearty portabella mushrooms stand in for pizza crust in these veggie-packed bites from Teaspoon of Spice. The melty mozzarella cheese has us coming back for seconds. […]


Tuesday 24th of June 2014

Delicious and perfect for my husbands diet! Thank you!


Tuesday 6th of August 2013

What a great meal! I love portabellas and your recipe sounds like one to try very soon. Thanks for sharing.

Anne|Craving Something Healthy

Tuesday 6th of August 2013

I love all mushrooms too, but I usually have to "hide" them in my recipes because my family is not so fond of them :(. Maybe these recipes will change their minds!


Tuesday 6th of August 2013

Admittedly, I'm the only mushroom lover in my family. My daughter use to love them but of course, now going through a picky stage - hopefully she'll come back around sooner than later!

Chelsea @ BigBitesLittleBudget

Monday 5th of August 2013

Yummy! I have always been a big fan of mushrooms and they sure make the perfect vehicle for a healthy pizza. I love you choice of toppings...very light and healthy. I will have to try these at home.

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