This mushroom pizza recipe makes the ultimate pizza for mushroom lovers, or even if you’re trying to convert someone to the mushroom side. Because it’s delicious over here!

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Mushroom Pizza
• Tips for Success
• What to Serve with Mushroom Pizza
• More Pizza Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Ever since our kiddo was super little, we’ve had pizza and movie night on Friday nights. It’s such a win because not only is pizza delicious, but it also makes dinner all but effortless.

My guy makes pepperoni pizza, without fail. Our kid is a cheese pizza fan. Me, I like to mix it up, and lately this mushroom pizza has been on rotation. I say humbly that I think it’s one of my best yet.

This pizza is, you guessed it, ALL about the mushrooms. In fact, I use three different kinds for a mix of texture and subtle variation in flavor. I love the caramelized sautéed mushrooms combined with the creamy mozzarella and ricotta cheeses. A sprinkle of sea salt, fresh herbs, and crushed red peppers for a touch of heat seals the deal.

This mushroom pizza is maybe the ultimate vegetarian pizza! At least, if you love mushrooms, that is. 🍄

Ingredients

The list of ingredients is pretty simple. I prefer to make this a white mushroom pizza and forgo the traditional tomato-based pizza sauce. There’s a time and place for classic mushrooms on pizza, but in this pizza, I wanted the mushrooms to sing and the remaining ingredients to be a complement to the mushrooms rather than compete with them.

Here’s what we’ve got for mushroom pizza ingredients:

• Olive oil – Both for sautéing the mushrooms and for brushing the pizza crust.
• Butter – I like to add a pat of butter in with the mushrooms for added flavor, but you can sub in another tablespoon of olive oil here if you prefer.
• Mushrooms – I’ve settled on a combination of three mushrooms: White button mushrooms, shiitake mushrooms, and portobello. I like the traditional flavor of white button mushrooms, the slight smoky flavor of shiitakes, and the meaty quality of portobellos. Honestly though, you can sub in any mushrooms you like, here. Any fresh mushroom is the best mushroom for pizza! Go with cremini, oyster, or another fave. You’ll just want about 5 cups of mushrooms.
• Thyme & oregano – I generally use the dried version of these herbs in this recipe, just because it’s easy, but you can sub in fresh. Just double the quantities if you use fresh (you need less when you use dried).
• Garlic – For an added bit of flavor to the mushrooms.
• Mozzarella cheese – A must for pizza! I like to place the mozzarella below the mushrooms to really show off the mushrooms. Plus, the mozzarella creates a barrier to help the crust from getting soggy from any leftover moisture in the mushrooms.
• Ricotta cheese – I like whole-milk ricotta for this mushroom pizza. It adds the most wonderful creaminess and is just such an obvious BFF for mushrooms. Yum.
• Pizza dough – You’ll want a pound of pizza dough. I like to make my own pizza dough or I’m partial to Trader Joe’s pizza dough balls. We keep a supply in the freezer and pull them out on Friday mornings to thaw in time for dinner..

Adaptations/Variations

• Mix up the mushrooms. Again, you can use whichever mushrooms you like. Go with basic cremini or fancy chanterelles or little enoki. Oyster mushrooms are delicious, too. If you just want a shiitake mushroom pizza, go with 5 cups of shiitake! This is a super flexible recipe.
• Make it vegan/dairy-free. Use olive oil only for sauteeing the mushrooms, and swap in vegan mozzarella and ricotta.
• Add some green. Top with spinach or kale after adding the mushrooms for a touch of tasty greens.
• Make it thin-crust. Sometimes I’ll use only 1/2 pound of dough and stretch it as thin as possible for a thinner-crust mushroom pizza.
• Make it a truffle mushroom pizza. Just drizzle with a little truffle oil before serving.

How to Make Mushroom Pizza

First, saute the mushrooms. Add the olive oil and butter to a skillet and toss in your mushrooms and herbs. Throw in the garlic the last minute of cooking so that it doesn’t burn and taste bitter. Once your mushrooms are sautéed, set them aside.

Next, stretch your dough to about a 14-inch diameter circle. But keep in mind that this recipe is super flexible and you can make it as big or small as you want, or make it a rectangle or a heart-shaped pizza … whatever you like.

Brush the crust with a tablespoon of olive oil, then top with the mozzarella.

Top evenly with all of those glorious sautéed mushrooms.

Next, add dollops of the ricotta all around. And then add a pinch of salt and grind a little freshly ground black pepper over the top.

Bake until the cheeses are bubbly and the crust is golden brown. Glorious.

I like to drizzle the cooked pizza with a bit of good olive oil, then sprinkle with a few fresh herbs and crushed red peppers for a bit of heat.

Tips for Success

• Don’t force the dough – If your pizza dough shrinks back after you’ve stretched it out, let it rest for 5 minutes and try again. Sometimes the gluten needs a bit more time to relax.
• Bake at high heat – I bake my mushroom pizza at 450°F. This helps ensure a crisp, well-baked crust without getting soggy. I think of it as attempting to replicate the extreme high heat of a pizza oven (bucket list item!)

What to Serve with Mushroom Pizza

• A green salad is always perfect with pizza. I’m partial to a good Greek salad or this lemon garlic kale salad.
• Breadsticks are always a great companion to pizza! I love these brown sugar garlic breadsticks.
• For dessert, how about a square of this simple chocolate wacky cake?

I hope you love this mushroom pizza as much as we do! I truly believe there is no better pizza on earth for mushroom lovers. It’s straightforward and simple yet absolutely scrumptious!

More Pizza Recipes

• White Pizza with Spinach
• Heart-Shaped Pizzas for Valentine’s Day
• Pizza Pinwheels
• Butternut Squash Pizza
• Sweet Corn Pizza
• Kale Pizza
• Broccoli Lemon Pizza
• Brussels Sprouts Pita Pizza
• Gorgonzola Pear Pizza
• Radish Goat Cheese Salad Pizza
• BBQ Tofu Pizza

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Mushroom Pizza Recipe

The ultimate pizza for mushroom lovers! This incredible mushroom pizza is covered with mozzarella, then piled high with three kinds of herby sautéed mushrooms. Then, it's dotted with creamy ricotta cheese. It's the BEST combination!

Keyword mushroom pizza, mushroom pizza recipe, mushrooms on pizza

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 702kcal

Author Kare

Ingredients

• 1 pound pizza dough 16 ounces
• 3 tablespoons olive oil divided
• 1 tablespoon butter or another tablespoon of olive oil
• 1 clove garlic minced
• 2 cups white button mushrooms sliced, 8 ounces
• 2 cups shiitake mushrooms halved, 4 ounces
• 1 portobello mushroom gills removed, sliced into strips
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups shredded mozzarella 8 ounces
• 3/4 cup ricotta cheese 7 ounces

Instructions

• If you're using refrigerated pizza dough, set it out to relax while you're preparing your toppings. Preheat the oven to 450°F (205°C).
• Add 2 tablespoons olive oil and 1 tablespoon butter (or another tablespoon of olive oil) to a large skillet set over medium heat. When hot, add the mushrooms, thyme, oregano, and a pinch of salt. Sauté, stirring occasionally, until soft, cooked down, and browned a bit on a side or two, about 10 minutes. Add the garlic and cook, stirring frequently, for another minute. Set aside.
• Brush a large baking sheet with a tablespoon of olive oil (or, if you're using a pizza stone, no need to brush it). Stretch the pizza dough into an approximately 14-inch diameter round (but it doesn't have to be perfect!).
• Sprinkle the mozzarella evenly over the pizza crust. Spoon the mushrooms evenly over the top. Dot with spoonfuls of ricotta. Sprinkle with 1/4 teaspoon each salt and pepper.
• Bake until the cheese is bubbling and the crust is golden on the sides and bottom, about 15 minutes (but I suggest checking at about the 10 minute mark depending on the pizza crust you use and your heat source).
• Remove from oven and top with a drizzle of olive oil, a pinch of salt, crushed red pepper flakes, and/or fresh herbs if desired. Slice into wedges and serve.

Nutrition

Serving: 1g | Calories: 702kcal | Carbohydrates: 67g | Protein: 31g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 1393mg | Potassium: 674mg | Fiber: 5g | Sugar: 12g | Vitamin A: 683IU | Vitamin C: 1mg | Calcium: 393mg | Iron: 5mg

The post Mushroom Pizza Recipe appeared first on Kitchen Treaty.

But then I took a taste of the seasoned and sautéed portobellos and after mmmmming and aahhing, I realized … the recipe stops here. In all its simple glory.

Ah, fajitas. So tasty. So easy. So … well, kinda retro, aren’t they?

Good thing I’m a huge believer in retro.

These completely plant-based fajitas come together in a flash (okay, about 20 minutes). No marinating needed, just a bit of seasoning and sautéing and slicing and voila! Dinner.

So, how easy? Well, first, you wrap the tortillas in foil and plop them in the oven to get them nice and warm. Then, you slice up the portobellos and toss them with some olive oil and a bunch of spices. Saute until golden and perfect, then cook up the peppers and onions.

So easy. So yesss.

Pull those now-warm tortillas out of the oven and pile ’em up with veggies. A little avocado, a couple of cherry tomatoes, and a squeeze of lime seal the deal.

Need dairy in your life? Try a bit of queso fresco if you like. Or heck, go with pepper jack for some all-the-way-retro action.

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

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Portobello Mushroom Fajitas

These full-of-flavor vegan fajitas are on the table in 20 minutes. Keep ’em simple or load ’em up with your favorite toppings – either way, they’re super satisfying and tasty.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 fajitas

Calories 208kcal

Author Kare

Ingredients

• 8 8-inch flour tortillas*
• 2 medium portobello mushrooms about 1/2 pound
• 1 large red yellow, or orange bell pepper – or a combo of all three
• 1/2 large yellow or red onion sliced
• 1/4 cup olive oil divided
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1 medium ripe avocado sliced
• 1 fresh lime cut into wedges

Instructions

• Preheat oven to 250 degrees Fahrenheit. Wrap tortillas in foil and place in oven to warm.
• Twist the stem off of the mushrooms and wipe caps with a damp paper towel to clean. If you prefer to remove the gills, use the tip of a spoon to pry them out. Some people like to remove the gills because they can turn the foods they’re cooking with brown, but with these fajitas, I don’t find that to be a problem. Cut caps into 1/2-inch thick slices. Place in a medium bowl and drizzle with 2 tablespoons olive oil. Sprinkle with cumin, chili powder, oregano, smoked paprika, garlic powder, and salt. Toss gently with your hands to evenly coat the mushroom pieces.
• Place a large skillet over medium heat. When hot, add 1 tablespoon olive oil. Add portobellos, being careful not to crowd (cook in two batches if necessary). Cook for 3-4 minutes, turning occasionally with tongs, until tender. Transfer to a plate.
• Add 1 tablespoon olive oil to skillet. Add onions and peppers along with a pinch of salt. Cook, tossing occasionally, until tender and browned in spots, 7-8 minutes.
• To serve, place a couple of portobello slices along with a few pieces of onions and peppers in the middle of a flour tortilla. Top with avocado and a squeeze of lime. Fold up and eat!

Notes

* For a completely vegan recipe, be sure to choose lard-free tortillas.

Dairy option:

Add crumbled queso fresco if you like.

Nutrition

Serving: 2g | Calories: 208kcal | Carbohydrates: 21g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.001g | Sodium: 376mg | Potassium: 299mg | Fiber: 4g | Sugar: 3g | Vitamin A: 617IU | Vitamin C: 25mg | Calcium: 58mg | Iron: 2mg

The post Portobello Mushroom Fajitas appeared first on Kitchen Treaty.

Okay, I lied. Two photos. Because one is for carnies (of the carnivore, not carnival variety), the other, for veggies.

See: Bacon above. See: Portobello mushrooms below.

And pasta, in both dishes, tossed in a terrific, vibrant pesto made of spinach and walnuts.

I have a new thing against your typical basil-and-pine-nut pesto, see (other than spinach is a decidedly appropriate wintertime pesto, of course). I had the weirdest issue maybe ever with a huge batch I whipped up. My garden overfloweth with the stuff, so I was going to make it, divide it between muffin tin compartments, freeze it, and bag it for quick pesto pasta meals all winter long. I was smug. I was brilliant. Until two or three days later when I developed…

Cue tense Psycho music…

Pine Mouth.

It’s the oddest thing. If you’re like me, it goes something like this. You make a bunch of basil pesto. You snack on the pine nuts while making it (always a very important step). You eat some pesto. Two or three days later, you start getting this really horrible, metallic taste in your mouth after every meal. It starts to freak you out so much that you google “metallic taste in mouth” and before long you come to a forum in which thousands of people have participated, and they’ve all experienced these symptoms starting two to three days after they’ve eaten pine nuts – especially from certain countries.

It’s kind of a mysterious affliction and one that no one seems to have really taken seriously, but when you Google “pine mouth” you may be just as surprised as I was.

Soooo… yeah. I know. It sounds weird.

Even though I think I had a minor case – I experienced the symptoms for just a few days – I’ve been avoiding pine nuts since. But lately, I’ve been thinking about pesto. And so I decided to make spinach pesto. With walnuts, dangit. And I made a pasta dish with it, and I loved it.

Want the recipe? It’s got a No Pine Mouth guarantee, after all.

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Spinach Pesto Pasta with Portobello Mushrooms or Bacon

Wonderful for winter, and unbelievably good over pasta, then topped with portobello mushrooms or bacon. Please everyone in the house with this flexible veggie or carnie recipe.

Servings 4 servings

Author Kare

Ingredients

• 1/2 pound whole wheat pasta just plain regular white pasta will work great too
• 1/2 cup walnuts
• 1 - 2 cloves garlic chopped (Two for a very strong garlic taste - one I find yummy, but then I love garlic!)
• 1 1/4 cups spinach
• 1/3 cup olive oil
• 1/2 cup grated Parmesan cheese
• Plus
• I'm trying something new here and giving you three options - going all carnivore, going all vegetarian, or doing half and half, aka: Veggies and Carnies Living Together! We'll see how it works.

Vegetarian Track

• Two portobello mushrooms
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil + 2 teaspoons for cooking
• Salt and pepper to taste
• -or-

Carnivore Track

• Four slices bacon
• -or-

Veggies and Carnies Living Together! Track

• Two slices bacon
• One portobello mushroom
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil + 1 teaspoon for cooking
• Salt and pepper to taste

Instructions

• Cook the pasta according to package directions.
• While the pasta is boiling, make the spinach pesto: In a food processor (or a blender in a pinch), pulse the spinach, garlic, walnuts, olive oil, and Parmesan cheese. Don't pulse it to a paste - leave it a little chunky - some texture is good.
• Okay, now pick your track! Are you going all veggie, all carnie, or a split between the two?

Vegetarian Track:

• Wash the mushrooms, then remove the stems and dry. Remove the gills if you want - personally, I'm fine with 'em left on.
• Lay the mushrooms top side down in a shallow bowl or pan, and drizzle with the 2 tablespoons balsamic vinegar and 2 tablespoons olive oil. Season to taste with salt and pepper.
• Let the mushrooms marinate for 10 - 15 minutes.
• Slice the portobello mushrooms into strips.
• In a large saucepan, heat 2 teaspoons olive oil.
• Saute the portobello on medium high until it the edges start to brown - about 10 minutes.
• Remove portobellos from pan and remove pan from heat. Let cool.
• Add pasta to pan, toss it a bit (picking up a little bit of the flavor from the portobellos), then add the spinach pesto and toss.
• Plate the pasta with pesto, and lay the portobello strips on top.
• Top with a little fresh-grated Parmesan for extra goodness.

Carnivore Track:

• Cut the bacon into pieces.
• Cook bacon in a frying pan until done - about 7 minutes.
• Turn off the heat, remove the bacon from the pan and place it on a paper towel to drain.
• Let the pan cool for a few minutes, then wipe the grease out of the pan. No need to wash it, unless you really want to - it'll add a little extra flavor to the pasta.
• Return the pasta to the pan (do not turn the heat back on - I'm just trying to save you a dish by having you mix the pasta and pesto in the cooled pan), then add the pesto, and toss.
• Top with bacon and fresh grated Parmesan cheese.
• Veggies and Carnies Living Together! Track
• Wash the mushrooms, then remove the stems and dry. Remove the gills if you want. I usually leave them.
• Lay the mushrooms top side down in a shallow bowl or pan, and
• drizzle with the 1 tablespoon balsamic vinegar and 1 tablespoon olive
• oil. Season to taste with salt and pepper.
• Let the mushrooms marinate for 10 - 15 minutes.
• Slice the portobello mushrooms into strips.
• Put two medium-to-large frying/saute pans on the stove.
• Add 1 teaspoon of olive oil to one of the pans and heat to medium.
• Slice the portobello mushroom into strips and add to the pan with the olive oil.
• Cut up the bacon, and add it to the other pan.
• Cook both the mushroom and the bacon on medium for 7-10 minutes. The bacon may be done a minute or two earlier than the mushroom.
• Remove bacon from pan to a paper towel for draining, and turn off heat.Remove portobello from pan and turn off heat.
• Allow pans to cool for a few minutes.
• Wipe the bacon grease out of the bacon pan.
• Split the pasta between the two pans.
• Split the pesto between the pasta in each of the two pans (veggie version in the mushroom pan, carnie version in the bacon pan), and mix well. Pesto is best mixed into the pasta when the heat is off, so best to leave the heat off!
• We really need to clean our stove. And get new pots and pans.
• Plate the veggie version and lay the mushrooms on top. Top with fresh grated Parmesan cheese.
• Plate the carnie version and sprinkle with the bacon. Top with fresh grated Parmesan cheese.
• Voila! Veggies and carnies can live together!

The post Spinach Pesto Pasta with Portobello Mushrooms or Bacon appeared first on Kitchen Treaty.