Simple, high-quality ingredients make the best meals — like these Prosciutto and Arugula Portobello Pizzas! Prepare these superb home-gourmet pizzas with just 5 ingredients and surprise your family or guests! With negligible carbs but a lot of taste, these Portobello Pizzas are perfect for anybody who loves flavorful food — not only for those who follow a keto or low-carb diet.
How to make these Prosciutto and Arugula Portobello Pizzas
The most important thing when making these pizzas is to prebake and drain the portobello mushroom caps before adding the toppings. You certainly don’t want to end up with watery pizzas, so getting rid of excess fluid is of utmost importance. However, it’s really easy: After baking the portobello mushrooms, just place them between two kitchen towels and press gently. The kitchen towels will suck the excess liquid, and you’ll get umami-bursting and sturdy crust from the portobello caps.
I’ve chosen prosciutto, buffalo mozzarella, and a couple of carefully-selected herbs as toppings. I’ll give some ideas and suggestions for further toppings in the Tips for Variations section further below.
That’s it, let’s take a look at how to prepare these perfect keto pizzas:
Take 4 portobello mushrooms.
Remove the stems and save them for other purposes.
Place the mushroom caps gill-side up on a parchment paper-lined baking sheet.
You can sprinkle some unrefined sea salt evenly on the portobello caps to help remove the excess water from the mushrooms.
Bake the caps at 425 °F (220 °C) for about 15 minutes, until the mushrooms have released water.
Remove from the oven and let cool until you can handle the mushrooms with bare hands.
Drain with kitchen towels to remove as much excess water as possible. You can squeeze the mushroom caps gently between the kitchen towels.
Place the mushroom caps again on a parchment paper-lined baking sheet. Place a slice of prosciutto on each mushroom cap.
Divide fresh oregano on top.
Take a ball (8.8 oz = 250 g) of buffalo mozzarella and drain it well.
Slice into 0.2-inch (0.5 cm) slices.
Divide the mozzarella slices on the mushroom caps.
Bake again at 425 °F (220 °C) for about 10—15 minutes, or until the cheese is melted.
Remove from the oven.
Take 8 medium arugula leaves and divide them on top of the hot portobello pizzas.
How I came up with this easy keto pizza recipe
Again, this is one of those recipe ideas that encountered me suddenly and has been hanging for ages on my to-do list. As I (once again!) needed a super simple and easy-to-develop recipe for this week, I chose this particular recipe idea from my list and decided to post it here on my blog.
However, I had written down only an idea titled “Prosciutto and Arugula Portobello Pizza,” but no further info. Well, those three ingredients, portobello mushroom caps, prosciutto, and arugula, were certain, but what else should I add?
Since I cannot eat my pizza without oregano, I decided to add fresh oregano. I usually use dried oregano, but now I thought fresh oregano is more elegant and better complements the other elegant ingredients, prosciutto and arugula. Even though arugula is flavorful, I wanted to get even more flavor from oregano. It just belongs to pizza!
For a moment, I was planning to add large tomato slices on the pizzas, but then I thought I leave out the tomato completely — there are enough veggies in this pizza already! Therefore, I opted for cheese since, in my opinion, pizza is not a pizza without oozing, melted, and golden-brown cheese.
I decided to use mozzarella but not any mozzarella: I chose buffalo mozzarella to make the pizza even more palatable and exquisite!
Now, I had my ingredients. Next, I was thinking of the preparation method. After a few minutes of pondering, I decided to prebake the portobello caps before adding the toppings. Mushrooms are notorious for releasing monstrous amounts of liquid while cooking, so to prevent watery pizzas, I decided to get rid of the water in mushrooms by prebaking and squeezing out the water before adding the toppings.
Getting rid of the liquid was indeed an excellent idea: the crust was sturdy and tasty, full of umami typical to mushrooms. The prosciutto lent a savory and tasty flavor, while the fresh oregano and arugula provided a mouth-watering taste. And the oozy buffalo mozzarella was really the icing on the cake, so to say! Amazingly delicious!
I had carefully thought of the order of the toppings, and it paid off; fresh arugula added on top of the baked pizza kept looking and tasting scrumptious. If I had baked it, it would have gotten wilted — and who would like to eat wilted herbs?
On the other hand, the fresh oregano was hidden under the cheese and thus retained its lovely, fresh texture and attractive taste.
I was happy that I didn’t add tomato, tomato paste, marinara sauce, or anything related to tomatoes — these pizzas didn’t need tomato at all, and they still tasted superb! I’m certainly going to make this delicious dish over and over again!
Here’s the recipe for you to enjoy:
- 4 portobello mushroom caps
- 4 prosciutto slices
- fresh oregano
- 1 (8.8 oz = 250 g) buffalo mozzarella ball
- 8 medium arugula leaves
- (unrefined sea salt)
- Preheat the oven to 425 °F (220 °C).
- Remove the stems from the mushrooms and save for other purposes.
- Place the mushroom caps gill-side up on a parchment paper-lined baking sheet. You can sprinkle some salt evenly on the portobello caps to help remove the excess water from the mushrooms.
- Bake in the preheated oven for about 15 minutes, until the mushrooms have released water.
- Let the mushroom caps cool until you can handle them with bare hands. Drain with a kitchen towel to remove as much excess water as possible.
- Place the mushroom caps again on a parchment paper-lined baking sheet. Divide the prosciutto slices on the mushroom caps.
- Sprinkle some fresh oregano leaves on top.
- Slice the mozzarella into 0.2-inch (0.5 cm) slices. Divide on the mushroom caps.
- Bake in the preheated oven for about 10—15 minutes, or until the cheese is oozy and melted.
- Remove from the oven, divide the arugula leaves on the portobello pizzas, and serve immediately.
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|Nutrition information||In total||Per serving if 4 servings in total|
|Protein||57.1 g||14.3 g|
|Fat||59.3 g||14.9 g|
|Net carbs||0.5 g||0.1 g|
|kcal||774 kcal||194 kcal|
Tips for variations
The recipe is easy to multiply if you want to serve a bigger crowd — or a bigger hunger. These appetizer-sized pizzas are great nibbles, but for a main course, use more satisfying toppings (like meat or fish) or prepare two or more pizzas per person — preferably with different toppings for a nice variety.
My personal favorite topping suggestions for these portobello pizzas are: marinara sauce (you can use it as a base for more satisfying and meatier bolognese sauce), shrimp, pepperoni, cherry tomatoes, spinach, sliced Kalamata olives, green bell pepper, red onion slices, artichokes, pesto, bacon, or thin slices of zucchini.
Cheeses that go well with these pizzas (in addition to buffalo mozzarella) are Parmesan, blue cheese, ricotta cheese, goat cheese (like chevre), or burrata.
As I mentioned, one must-have ingredient in my pizza is oregano. These gourmet pizzas use fresh oregano, but feel free to use dried oregano. Other herbs you can use with these pizzas are, for example, thyme, rosemary, basil, and marjoram.
Oh yes, and if you love garlic, you can add garlic slices on the portobello caps (under the cheese) to lend a tasty garlicky flavor.
In the summertime, you can prepare these pizzas on a grill. Just grill first the portobello caps, press out the excess liquid, add your favorite toppings, and grill again until the cheese is melted. Grilling creates a particularly delectable result!
I had one extra portobello mushroom, which I used with the leftover stems from these pizzas to make a creamy sauce with ground elk meat, onion, and heavy cream. I used just unrefined sea salt and ground white pepper as seasonings. Super simple and incredibly satisfying! (And with just 5 ingredients!)
I returned home from visiting my mom after my dad passed away about a week ago. I have been working a lot, and naturally, I miss my dad. However, I’m happy that he doesn’t have to suffer from serious ailments and pain anymore. I will soon be back to help my mom with the funeral preparations and other official things that need to be taken care of.
I was baking and cooking a lot this week and also prepared some future blog posts. We will launch a well-being course pilot with Ketokamu, so I have also been creating material for that.
Yes, I baked many things, like a Keto Lemon and Licorice Cake. Finns love licorice, and it makes a super-tasty combo with lemon, so our Finnish Ketokamu followers were very delighted when I posted the cake recipe to our keto baking Facebook group!