Baby Portobello “Pizza” bites

Ingredients (Serves 4)

  • 12-16 medium to large whole baby portobello mushrooms 
  • ½ cup shredded mozzarella cheese
  • 1/3 cup bread crumbs
  • 1 tsp. garlic powder
  • 1 tbsp. Italian seasoning
  • 8 oz. tomato sauce
  • 2 tbsp. fresh chopped basil leaves (optional)


  1. Preheat oven to 350 degrees F.
  2. Gently clean the mushrooms with a damp paper towel.  Remove the steams and set aside.
  3. In a medium-sized mixing bowl, add the tomato sauce, bread crumbs, garlic powder and Italian seasoning.  Mix well.
  4. Dice the mushroom stems and add ½ to ¾ cup into the tomato sauce.  Discard the remaining stems or save for another use.
  5. Gently spoon the mixture into the mushroom caps and place the mushrooms on a lightly greased baking sheet.
  6. Place the mushrooms in the oven and bake for 12 minutes.  Quickly sprinkle the cheese over the mushrooms and cook for an additional 3-4 minutes, or until the cheese melts is bubbly.
  7. Remove the mushrooms from the oven and garnish with fresh basil, if desired.  Let set for 5 minutes before serving.

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