Mexican Style Portobello Mushroom Pizza

The other day I pinned a Portabello Mushroom pizza and was immediately inspired. It’s such a simple idea and so light. I had to try it for myself. I used salsa and Mexican Cheese blend to spice things up a bit. Baby spinach upped the veggies a little and added some color. The result was amazing. You have to eat it with a fork, but the mushroom stayed meaty and the cheese/salsa combination was delicious. Oh and how can you beat 90 calories a piece? You can’t! Not for this much flavor! Top each cap with ½ the cheese (¾ of an oz.) Bake for 20 minutes.

Mexican Style Portobello Mushroom Pizza

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  • Prep Time


  • Total Time


  • Servings



  • 2

    large Portobello caps

  • Handful of Baby Spinach Leaves

  • 4

    tbsp salsa

  • 1

    and ½ oz of Fancy Shredded Mexican Cheese Blend (42g)

  • Sprinkle of Dried Cilantro


Pre-heat the oven to 350 degrees. Clean the mushroom caps and remove the stems. Lay the caps on lined cookie sheet or a casserole dish. A lot of water will come out of the mushrooms so be prepared. Lay a few leaves of spinach on the caps. Smear 2 tablespoons of salsa on each cap. Top each cap with 1/2 the cheese (3/4 of an oz.) Bake for 20 minutes.


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