Margherita Pizza Mushrooms

Prep Time
Cook Time
Ready In

Recipe: #36235

January 06, 2021

"This is out of the Costco magazine dated January 2021...this sounds really yummy..."

Original is 4 servings


  • Serving Size: 1 (75.1 g)
  • Calories 115.1
  • Total Fat - 9.6 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 7.9 mg
  • Sodium - 397.6 mg
  • Total Carbohydrate - 3.3 g
  • Dietary Fiber - 1.1 g
  • Sugars - 1.4 g
  • Protein - 4.9 g
  • Calcium - 147.6 mg
  • Iron - 0.6 mg
  • Vitamin C - 3.5 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 375°F.

Step 2

Remove the mushroom stems for inside the caps, dice the stems and set aside. Add 1 tablespoon of oil to a saute pan over medium heat. Add mushroom stems, garlic, 1 teaspoon oregano and paprika; cook for 1 minute. Stir in tomato puree, vinegar and salt. Bring to a simmer and allow to cook for a few minutes to thicken.

Step 3

Meanwhile, brush the inside of the mushroom caps with the remaining oil and sprinkle with the remaining oregano. Put the mushrooms on a rimmed foil-lined sheet pan; bake for 5 minutes. Remove from oven and drain excess liquid from the mushrooms, if needed. Spoon the sauce evenly into each mushroom and top with a piece of mozzarella. Return the pan to the oven; bake 8 to 10 minutes, until cheese is melted.

Step 4

To brown the tops, turn the oven to the high broil setting and bake the mushrooms an additional 1 to 2 minutes, checking them frequently. Remove from the oven and let cool for a few minutes prior to serving. Sprinkle with basil and enjoy.


No special items needed.

1 Reviews


I used 2 large portabella mushrooms weighing just over 3 ounces each so made the whole recipe for the puree I used a tomato based spicy pepper pasta sauce and pre=shredded mozzarella and baked the mushrooms for 10 minutes in the first instance and then 10 minutes to melt and brown the cheese and I could only just get through one of the best mushrooms dishes I have had for my lunch. Thank you TeresaS made for Joy Of Vegetable tag game at FF&F.


review by:
(26 May 2021)

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